Antimicrobial peptides and its application in the control of fruit and vegetable diseases

Authors

WANG Wenjun, College of Food Science, Southwest University, Chongqing 400715, China
ZENG Kaifang, College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Special FoodEngineering and Technology Research Center, Chongqing 400715, China
DENG Lili, College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Special FoodEngineering and Technology Research Center, Chongqing 400715, China
YAO Shixiang, College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Special FoodEngineering and Technology Research Center, Chongqing 400715, China

Abstract

Antimicrobial peptides are widely present in the organism, which are gene-encoded, ribosomal synthesized polypeptides. Antimicrobial peptides have anti bacteria, fungi, viruses and other biological functions. They are the important part of non-specific immune function of organism. With the development of the research on the antimicrobial peptides, they are expected to be excellent substitutes for antibiotics, fungicides. This review briefly introduces the classification, mechanism and application in the control of fruits and vegetables diseases of antimicrobial peptides, and prospects the problems existing in the research and widely application.

Publication Date

2-28-2017

First Page

199

Last Page

204

DOI

10.13652/j.issn.1003-5788.2017.02.042

Recommended Citation

Wenjun, WANG; Kaifang, ZENG; Lili, DENG; and Shixiang, YAO (2017) "Antimicrobial peptides and its application in the control of fruit and vegetable diseases," Food and Machinery: Vol. 33: Iss. 2, Article 42.
DOI: 10.13652/j.issn.1003-5788.2017.02.042
Available at: https://www.ifoodmm.cn/journal/vol33/iss2/42

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