Abstract:Development of postharvest technology of fruits and vegetables had significant economic and social benefits. However, with the widely attention to the food safety, new requirements for fruits and vegetables were put forward to fresh-keeping industry, which was natural, safety and nutritive. Microbial preservation is a kind of safe, nontoxic and effective bio-preservation technology, having wide application prospect. The application of antagonist preparation in the storage of fresh fruits and vegetables can control postharvest decay, reduce the adverse effect of chemical fungicides to people, and can prevent the resistance of fungi to fungicide. This article reviewed the progression in microbial preservation with the emphasis on the variety; operation way and action mechanism of the microorganism used in bio-preservation technology and analyzed the present situation and future development, which is expected to provide a theoretical reference for the development of biological preservatives for fruits and vegetable.
