食品与发酵工业 >

2019 , Vol. 45 >Issue 22: 290 - 297

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.020891

综述与专题评论

柑橘采后贮藏保鲜技术研究进展

  • 马亚琴 ,
  • 贾蒙 ,
  • 周心智
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  • 1 (西南大学柑桔研究所,重庆,400712)
    2 (重庆市农业科学院果树研究所,重庆,401329)
博士,副研究员(马亚琴副研究员和周心智高级农艺师为共同通讯作者,E-mail: maya211@163.com,760583716@qq.com)。

收稿日期: 2019-04-19

  网络出版日期: 2020-02-16

基金资助

国家现代农业柑橘产业技术体系(CARS-26-06B);中央高校基本业务费专项资金资助(XDJK2019B048)

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Research advances in postharvest preservation techniques of citrus fruits

  • MA Yaqin ,
  • JIA Meng ,
  • ZHOU Xinzhi
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  • 1 (Citrus Research Institute, Southwest University, Chongqing 400712, China)
    2 (Institute of Tree Fruit Sciences, Chongqing Academy of Agricultural Sciences, Chongqing 401329, China)

Received date: 2019-04-19

  Online published: 2020-02-16

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摘要

柑橘采后贮藏期间易发生侵染性病害问题为其产业造成了巨大的经济损失,因此研究柑橘的贮藏保鲜技术对减少其采后损失具有重要的意义。该文围绕柑橘采后贮藏所涉及的物理、化学、生物以及协同保鲜等相关技术的研究成果进行综述,进一步探讨了目前柑橘采后贮藏存在的问题。前期的研究结果表明,热处理是一种简易高效、安全且具有发展前景的保鲜技术,天然可食性涂膜是未来研究热点,协同保鲜结合生物防治剂因其能显著增强保鲜效果亦备受关注,此外,明确保鲜效果成因的机理有助于从根本上提升柑橘保鲜技术。综上,柑橘采后保鲜技术应在满足食用安全性的同时保证柑橘良好的质量品质,而将电子信息化技术应用于柑橘采后保鲜领域在工业信息化时代亦显得尤为重要。

关键词： 柑橘; 采后; 贮藏; 病害; 保鲜技术

本文引用格式

马亚琴 , 贾蒙 , 周心智 . 柑橘采后贮藏保鲜技术研究进展[J]. 食品与发酵工业, 2019 , 45(22) : 290 -297 . DOI: 10.13995/j.cnki.11-1802/ts.020891

Abstract

Citrus is the global highest production fruits, yet the properties of easily developing the infectious disease during postharvest and storage lead to serious economic losses. Therefore, it is of great significance to develop effective preservation technology to reduce postharvest losses. In order to provide reference for further study and industrial development, the recent researches involving in citrus fruit postharvest were summarized, and the citrus preservation technology from the four aspects of physics, chemistry, biology and synergic effects were reviewed. The issues in postharvest preservation of citrus fruits were further discussed and analyzed. Based on previous studies, the results showed that heat treatment was a simple, efficient, safe and promising preservation technology. Natural edible coating might be a hot topic in the future, and the significant enhancement of preservation effect due to synergistic preservation combined with biological control agents had also attracted widespread attention. In addition, the clarification of mechanism for the origin of preservation effect would contribute to fundamentally improving the preservation techniques in citrus fruit. In summary, with food safety as the main focus, the preservation technology in the postharvest industrialization of citrus fruits should guarantee the safety and the quality in the future. It also provides prospective idea for the application and development of electronic information technology in citrus fruit preservation.

Key words： citrus; postharvest; storage; disease; preservation techniques

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