综述与专题评论

龙眼果肉自溶研究进展

  • 薛鹏宇 ,
  • 殷菲胧 ,
  • 刘云芬 ,
  • 廖玲燕 ,
  • 刘纯友 ,
  • 帅良
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  • 1(贺州学院 食品与生物工程学院/广西康养食品科学与技术重点实验室,广西 贺州,542899)
    2(广西科技大学 生物与化学工程学院,广西 柳州,545006)
硕士研究生(廖玲燕助理研究员和帅良副研究员为共同通信作者,E-mail:31586603@qq.com;shuailiang1212@163.com)

收稿日期: 2021-10-13

  修回日期: 2021-11-19

  网络出版日期: 2022-09-16

基金资助

国家自然科学基金项目(31860457);广西高等教育本科教学改革工程项目(2021JGZ160);广西高校中青年教师科研基础能力提升项目(2020KY18020;2021KY0705)

Research progress on longan pulp breakdown

  • XUE Pengyu ,
  • YIN Feilong ,
  • LIU Yunfen ,
  • LIAO Lingyan ,
  • LIU Chunyou ,
  • SHUAI Liang
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  • 1(Food and Biological Engineering/Guangxi Key Laboratory of Health Care Food Science and Technology, Hezhou University, Hezhou 542899, China)
    2(College of Biological and Chemical Engineering, Guangxi University of Science and Technology, Liuzhou 545006, China

Received date: 2021-10-13

  Revised date: 2021-11-19

  Online published: 2022-09-16

摘要

龙眼是广受我国南方消费者喜爱的亚热带水果之一,但其采后贮藏过程中极易发生果肉自溶,严重制约了果实的食用品质和经济效益。该文综述了龙眼果实贮藏过程中果肉自溶的相关生理生化、自溶控制技术及果肉自溶分子生物学等相关研究进展,旨在为延缓龙眼果实品质劣变、抑制龙眼采后果肉自溶,延长贮藏保鲜期提供参考。

本文引用格式

薛鹏宇 , 殷菲胧 , 刘云芬 , 廖玲燕 , 刘纯友 , 帅良 . 龙眼果肉自溶研究进展[J]. 食品与发酵工业, 2022 , 48(16) : 291 -296 . DOI: 10.13995/j.cnki.11-1802/ts.029605

Abstract

Longan is one of the subtropical fruits and very popular in south China. However, its pulp is prone to breakdown during postharvest storage, which severely restricts the edible quality and economic benefits. The relevant physiological and biochemical during longan fruit storage, breakdown control technology, and the molecular biology of pulp breakdown were summarized in this review in order to provide reference for delaying longan fruit quality deterioration, inhibiting longan postharvest pulp breakdown, and prolonging the storage and preservation period.

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