果蔬常见病原菌及真菌毒素的防控技术研究进展

Progress on prevention and control methods of common pathogens and mycotoxins in fruits and vegetables

中文关键词:  果蔬  病原真菌  真菌毒素  防控方法

英文关键词:fruits and vegetables  pathogenic fungus  mycotoxin  prevention and control measures

中文摘要:

      果蔬在田间的生长过程以及采摘后的贮存、运输和加工过程中, 易发生真菌性病害, 不仅可引起腐烂或腐败, 带来严重的经济损失, 部分病原菌还可能产生真菌毒素对人体造成潜在危害。真菌毒素是一类由丝状真菌在适宜条件下产生的有毒次级代谢产物, 是继农药残留、重金属污染后, 影响果蔬质量安全的又一类关键风险因子, 具有强毒性。链格孢毒素、赭曲霉毒素、展青霉素是存在于果蔬及其制品中主要的真菌毒素种类。本文综述了近年来果蔬中常见病原真菌及其真菌毒素, 并阐述了真菌毒素防控方法, 包括物理、化学和生物方法, 对未来果蔬中真菌毒素的防控研究方向进行了展望, 以期为该领域研究者提供参考。

英文摘要:

      Fruits and vegetables are easily contaminated by pathogenic fungi during the process of growing, storage, transportation and processing in the field or after harvest, which can not only cause decay or corruption, but also bring serious economic losses. Some pathogens may also produce mycotoxins, which may cause potential harm to human body. Mycotoxins are toxic secondary metabolites produced by silk-shaped fungi under the properconditions. It is another key risk factor that affect the quality and safety of fruits and vegetables after pesticide residues and heavy metal pollution, and have strong toxicity. Alternaria toxin, ochratoxin and patulin are the main mycotoxins in fruits and vegetables and their products. This paper reviewed the common pathogenic fungi and mycotoxins in fruits and vegetables in recent years, described the control methods of mycotoxins, including physical, chemical and biological methods, and prospected the future research direction of prevention and control of mycotoxins in fruits and vegetables, aiming to provide reference for researchers in this field.