槲皮素在果蔬保鲜中的作用机制及应用研究进展OA

Quercetin is a natural flavonoid with good antioxidant,antibacterial and anti-inflammatory activities,showing significant application potential in the field of fruit and vegetable preservation.Its preservation can reduce the residue of chemical preservatives,avoid the problems of high cost and complex process of physical preservation methods,and make up for the shortcomings of biological preservation methods such as insufficient stability of active ingredients and limited preservation time.This paper reviewed the chemical structure,physicochemical properties and natural sources of quercetin,systematically summarized analyzed its antioxidant and antibacterial mechanisms,its application progress in fruit and vegetable preservation,analyzed the key problems existing in current research and application,and discusses its future development trend.