Effects and mechanisms of plant bioactive compounds in preventing fungal spoilage and mycotoxin contamination in postharvest fruits: A review

作  者:Chen Y#, Xing MY#, Chen T, Tian SP, Li BQ*
刊物名称:Food Chemistry
卷:415  期:  页码:135787


Spoilage and mycotoxin contamination of fruits cause significant economic losses and food safety issues. Synthetic chemical fungicide treatment as primary postharvest management has attracted increasing public concern in recent years, because it may cause negative effects on the environment and human health. Numerous bioactive compounds from plants have demonstrated excellent control effects on fruit spoilage and mycotoxin contamination. Plant bioactive compounds have been considered one of the most promising alternatives, because they are generally regarded as safe and environmentally friendly. Here, we reviewed the most recent advances in plant bioactive compounds in the prevention of fungal spoilage and mycotoxin contamination in fruits. The control effects of these compounds and the mechanisms involved were summarized, and current limitations and future perspectives were discussed.