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食品与发酵工业  2021, Vol. 47 Issue (8): 250-255    DOI: 10.13995/j.cnki.11-1802/ts.025651
  综述与专题评论 本期目录 | 过刊浏览 | 高级检索 |
采后果实减压贮藏技术的研究进展
陈敬鑫1,2, 徐帆1, 葛永红1,2, 吕静祎1,2, 李永新3, 励建荣1,2, 米红波1,2*, 冯叙桥1,2*
1(渤海大学 食品科学与工程学院,辽宁 锦州,121013)
2(生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心, 辽宁 锦州,121013)
3(浙江农林大学 农业与食品科学学院, 浙江 杭州,311300)
Advances in hypobaric storage of postharvest fruits
CHEN Jingxin1,2, XU Fan1, GE Yonghong1,2, LYU Jingyi1,2, LI Yongxin3, LI Jianrong1,2, MI Hongbo1,2*, FENG Xuqiao1,2*
1(College of Food Science and Engineering, Bohai University, Jinzhou 121013, China)
2(National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, China)
3(School of Agricultural and Food Science, Zhejiang A & F University, Hangzhou 311300, China)
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摘要 减压贮藏技术作为果蔬贮藏保鲜史上的第三次技术革命,可有效提高采后果实的贮藏品质,尤其是对易腐园艺水果产品。该文结合当前减压贮藏技术的研究进展,介绍了减压贮藏的基本原理和方式、减压对采后果实的贮藏保鲜效果,并针对减压贮藏研究和应用过程中的问题提出了未来的研究方向。
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陈敬鑫
徐帆
葛永红
吕静祎
李永新
励建荣
米红波
冯叙桥
关键词:  减压贮藏  低压  低氧  贮藏保鲜    
Abstract: Hypobaric storage technology has been considered to be the third technical revolution in the history of fruits and vegetables storage and preservation, and can effectively improve the storage quality of postharvest fruit, especially for perishable horticultural fruit products. According to the research progress of hypobaric storage, this paper reviewed the basic theory and treatment methods of hypobaric storage, and their effects on storage and preservation of postharvest fruits, and further proposed the possible research direction of hypobaric storage technology in the future.
Key words:  hypobaric storage    low pressure    hypoxia    storage and preservation
               出版日期:  2021-04-25      发布日期:  2021-05-20      期的出版日期:  2021-04-25
基金资助: 国家自然科学基金项目(31901745)
作者简介:  博士,讲师(米红波副教授和冯叙桥教授为共同通讯作者,E-mail:mihongbo1001@163.com;feng_xq@hotmail.com)
引用本文:    
陈敬鑫,徐帆,葛永红,等. 采后果实减压贮藏技术的研究进展[J]. 食品与发酵工业, 2021, 47(8): 250-255.
CHEN Jingxin,XU Fan,GE Yonghong,et al. Advances in hypobaric storage of postharvest fruits[J]. Food and Fermentation Industries, 2021, 47(8): 250-255.
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http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.025651  或          http://sf1970.cnif.cn/CN/Y2021/V47/I8/250
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