果蔬保鲜过程中微生物群落变化规律与食品化学防腐策略

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中图分类号：TS207.2 文献标志码：A 文章编号：1674-0270（2026）01-0033-04

DOl: 10.16043/j.cnki.cfs.2026.01.009

Microbial Community Dynamics and Chemical Preservation Strategies During Fruit and Vegetable Preservation

LIANG Xueqing (Kashgar Vocational and Technical College,Kashgar 844Ooo, China)

Abstract:This article focuses on bacteria,yeasts andfilamentousfungi inhabiting the surfaces offruits and vegetables, and outlines how microbial communities shift from field-derived background populations to cold storage - adapts dominant groups across diferent preservation stages.Itcharacterizes thestage-specific features ofinitial selection,arly cold-storage rearrngement,mid-stage structuralreorganizationandlate-stageconcentrated proliferation.Onthis basis, it proposes chemical food preservationapproaches tailored todistinct dominant microbial groups,and provides reference for the optimization offruit and vegetable preservation processes,rational application of preservatives and refined management of microbial risks.

Key Words: fruit and vegetable preservation; microbial community; chemical preservation; organic acids

果蔬在居民膳食结构中占比较高，高水分和高营养特征使其表面被多种微生物占据，对贮藏稳定性构成持续压力。（剩余6351字）