食品与发酵工业 >

2025 , Vol. 51 >Issue 18: 389 - 398

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.041850

综述与专题评论

荔枝采后贮藏中保鲜剂的研究进展

  • 陈笑冰 ,
  • 包宇航 ,
  • 黄文艺 ,
  • 徐玉洁 ,
  • 梁旭茹 ,
  • 岳淑丽
展开
  • 1(华南农业大学 食品学院,广东 广州,510642)
    2(华南农业大学 工程学院,广东 广州,510642)
第一作者:硕士研究生(岳淑丽副教授为通信作者,E-mail:ysl@scau.edu.cn)

收稿日期: 2024-12-13

  修回日期: 2025-03-05

  网络出版日期: 2025-10-16

基金资助

广东省农业农村厅项目(2023LZ03)

收起

Research progress of preservatives in postharvest storage of litchi

  • CHEN Xiaobing ,
  • BAO Yuhang ,
  • HUANG Wenyi ,
  • XU Yujie ,
  • LIANG Xuru ,
  • YUE Shuli
Expand
  • 1(College of Food Science, South China Agricultural University, Guangzhou 510642, China)
    2(College of Engineering, South China Agricultural University, Guangzhou 510642, China)

Received date: 2024-12-13

  Revised date: 2025-03-05

  Online published: 2025-10-16

Fold

摘要

荔枝因其丰富的营养和较高的经济价值而备受关注,但其贮藏耐性较差,严重限制了产业发展。保鲜剂作为关键技术,在延长荔枝货架期和改善贮藏品质方面发挥着重要作用。该文系统分析了荔枝采后失水、褐变、霉变及营养品质下降等劣变问题的主要机制,全面总结了化学保鲜剂、天然保鲜剂(植物源、动物源、微生物源)及复合保鲜剂的作用机理、优缺点及应用进展,明确其在荔枝贮藏中的显著保鲜性能与潜在价值。其中,化学保鲜剂具有高效低成本优势,但面临食品安全和环境问题;天然保鲜剂绿色环保但稳定性和成本问题突出;复合保鲜剂通过协同作用在保鲜性能和安全性之间取得平衡,但存在配方复杂等问题。未来研究应关注绿色复合保鲜剂的研发及配方优化、结合智能控释技术提升保鲜效果,并强化保鲜剂的安全性评估及法规标准制定,为荔枝保鲜技术创新及产业升级提供理论基础与实践指导。

关键词： 荔枝保鲜; 化学保鲜剂; 天然保鲜剂; 复合保鲜剂; 采后贮藏

本文引用格式

陈笑冰 , 包宇航 , 黄文艺 , 徐玉洁 , 梁旭茹 , 岳淑丽 . 荔枝采后贮藏中保鲜剂的研究进展[J]. 食品与发酵工业, 2025 , 51(18) : 389 -398 . DOI: 10.13995/j.cnki.11-1802/ts.041850

Abstract

Litchi has garnered significant attention due to its rich nutritional value and high economic importance;however, its poor storage tolerance severely constrains industrial development.As a critical postharvest technology, preservatives play an essential role in extending the shelf life and enhancing the storage quality of litchi.This study systematically analyzes the primary mechanisms underlying postharvest deterioration, including water loss, browning, mold growth, and nutrient quality decline.It comprehensively reviews the mechanisms of action, advantages and limitations, and application progress of chemical preservatives, natural preservatives (plant-based, animal-based, and microbial-based), and compound preservatives, highlighting their notable preservation performance and potential applications in litchi storage.Chemical preservatives are characterized by high efficiency and low cost, but their use is associated with food safety concerns and environmental risks.Natural preservatives are environmentally friendly and sustainable, yet issues related to their stability and cost hinder broader application.Compound preservatives leverage synergistic effects to balance preservation efficacy and safety;however, challenges such as formulation complexity persist.Future research should prioritize the development and optimization of green compound preservatives, the integration of intelligent controlled-release technologies to enhance preservation performance, and the establishment of robust safety assessments and regulatory standards.These efforts aim to provide a theoretical foundation and practical guidance for advancing litchi preservation technologies and facilitating industrial upgrading.

Key words： litchi preservation; chemical preservatives; natural preservatives; composite preservatives; post-harvest storage

参考文献

[1] HE M Y, GE Z X, HONG M, et al.Alleviation of pericarp browning in harvested Litchi fruit by synephrine hydrochloride in relation to membrane lipids metabolism[J].Postharvest Biology and Technology, 2020,166:111223.
[2] 邝芷菁, 马平川, 邝淑敏, 等.荔枝冷链系统温室气体排放测算与减排潜力分析[J].冷藏技术, 2023, 46(1):44-47.
KUANG Z J, MA P C, KUANG S M, et al.Calculation and analysis of greenhouse gas emissions and emission reduction potential in the lychee cold chain system[J].Journal of Refrigeration Technology, 2023, 46(1):44-47.
[3] 何伟. 果蔬气调保鲜技术及其在冷链物流中的应用研究进展[J].食品与机械, 2020, 36(9):228-232.
HE W.Research on application of modified atmosphere in fresh-keeping technology of fruits and vegetables in cold chain logistics[J].Food and Machinery, 2020, 36(9):228-232.
[4] 刘泽松, 史君彦, 王清, 等.辐照技术在果蔬贮藏保鲜中的应用研究进展[J].保鲜与加工, 2020, 20(4):236-242.
LIU Z S, SHI J Y, WANG Q, et al.Research advance on application of irradiation technology in storage and preservation of fruits and vegetables[J].Storage and Process, 2020, 20(4):236-242.
[5] WU L J, FAN S Y, LI S, et al.LcINH1 as an inhibitor of cell wall invertase LcCWIN5 regulates early seed development in Litchi chinensis Sonn[J].International Journal of Biological Macromolecules, 2024, 278:134497.
[6] ALI S, SATTAR KHAN A, ULLAH MALIK A, et al.Modified atmosphere packaging delays enzymatic browning and maintains quality of harvested litchi fruit during low temperature storage[J].Scientia Horticulturae, 2019, 254:14-20.
[7] ZAKARIA L.Fungal and oomycete diseases of minor tropical fruit crops[J].Horticulturae, 2022, 8(4):323.
[8] GAO X H, LI W H, WANG S, et al.Attributes of cyazofamid-resistant Phytophthora litchii mutants and its impact on quality of litchi fruits[J].Journal of Agricultural and Food Chemistry, 2024, 72(1):219-229.
[9] WONG S X E, KIEW S F, LAU S Y, et al.Procedures to investigate potential of plants as natural food preservatives:Extraction technology, phytochemical characterisation, and antimicrobial bioassays[J].Food Chemistry Advances, 2023, 3:100435.
[10] GUTIÉRREZ-DEL-RÍO I, FERNÁNDEZ J, LOMBÓ F.Plant nutraceuticals as antimicrobial agents in food preservation:Terpenoids, polyphenols and thiols[J].International Journal of Antimicrobial Agents, 2018, 52(3):309-315.
[11] DUAN X W, LIU T, ZHANG D D, et al.Effect of pure oxygen atmosphere on antioxidant enzyme and antioxidant activity of harvested litchi fruit during storage[J].Food Research International, 2011, 44(7):1905-1911.
[12] HE M Y, WU Y F, HONG M, et al. α-Lipoic acid treatment alleviates postharvest pericarp browning of litchi fruit by regulating antioxidant ability and energy metabolism[J].Postharvest Biology and Technology, 2021, 180:111629.
[13] HE M Y, XIE L H, WU Y F, et al.Fluopyram inhibits tricarboxylic acid cycle but induces γ-aminobutyric acid-shunt pathway to prolong postharvest shelf life of litchi fruit[J].Postharvest Biology and Technology, 2022, 192:112036.
[14] SHEN W J, LI W, SHAO Y Z, et al.Proanthocyanidin delays litchi peel browning by inhibiting ethylene biosynthesis, respiratory metabolism, and phenol oxidase activities[J].Scientia Horticulturae, 2023, 309:111677.
[15] CHAI C, LEE S, KIM J, et al.Synergistic antimicrobial effects of organic acids in combination with carvacrol against Shigella sonnei[J].Journal of Food Safety, 2016, 36(3):360-366.
[16] 成晨亚琼, 赵鹏涛, 王晓宇, 等.苹果汁褐变及抗氧化剂护色机理研究进展[J].食品工业科技, 2022, 43(18):447-455.
CHENG C Y Q, ZHAO P T, WANG X Y, et al.Research progress in the browning mechanism of apple juice and their color protection mechanism by antioxidants[J].Science and Technology of Food Industry, 2022, 43(18):447-455.
[17] 裴诺, 施文正, 汪之和.壳聚糖与生物保鲜剂复合使用在水产品保鲜中的研究进展[J].食品工业科技, 2022, 43(5):448-454.
PEI N, SHI W Z, WANG Z H, et al.Research progress in the application of chitosan and biological preservative in aquatic products preservation[J].Science and Technology of Food Industry, 2022, 43(5):448-454.
[18] LI S, JIANG S X, JIA W T, et al.Natural antimicrobials from plants:Recent advances and future prospects[J].Food Chemistry, 2024, 432:137231.
[19] 彭春, 王双双, 谭模, 等.生物保鲜剂结合镀冰衣技术在鱼类冻藏保鲜中的研究进展[J].食品研究与开发, 2023, 44(22):186-191.
PENG C, WANG S S, TAN M, et al.Research progress of biological preservatives combined with ice-glazing technology for frozen preservation of fish[J].Food Research and Development, 2019, 44(22):186-191.
[20] BAKSHI P S, SELVAKUMAR D, KADIRVELU K, et al.Chitosan as an environment friendly biomaterial—A review on recent modifications and applications[J].International Journal of Biological Macromolecules, 2020, 150:1072-1083.
[21] RATHOD N B, PHADKE G G, TABANELLI G, et al.Recent advances in bio-preservatives impacts of lactic acid bacteria and their metabolites on aquatic food products[J].Food Bioscience, 2021, 44:101440.
[22] DONG H Y, XU Y, ZHANG Q Q, et al.Activity and safety evaluation of natural preservatives[J].Food Research International, 2024, 190:114548.
[23] 罗成, 周如, 杨春亮, 等.国内外荔枝农药残留限量标准对比分析[J].中国南方果树, 2023, 52(3):236-241.
LUO C, ZHOU R, YANG C L, et al.Comparative analysis of the domestic and abroad standards of pesticide residue limit for litchi[J].South China Fruits, 2023, 52(3):236-241.
[24] 罗焘, 李双双, 郭晓萌, 等.脱硫对熏硫‘黑叶’荔枝采后品质及果肉亚硫酸盐代谢的影响[J].食品科学, 2019, 40(7):238-246.
LUO T, LI S S, G X M, et al.Effect of desulphurization on postharvest quality and sulfite metabolism in sulfur-fumigated 'Heiye' litchi fruit[J].Food Science, 2019, 40(7):238-246.
[25] 海金萍, 何松星.聚乙烯袋包装结合乙烯吸收剂低温保鲜荔枝[J].食品科技, 2013, 38(3):45-49.
HAI J P, HE S X.Fresh-keeping on litchi by polyethylene bags and ethylene absorbent at low-temperature[J].Food Science and Technology, 2013, 38(3):45-49.
[26] 袁宁宁, 赵仕英, 李善吉.尾气二氧化碳纯化及其在包装中的应用[J].包装工程, 2021, 42(19):42-48.
YUAN N N, ZHAO S Y, LI S J.Purification of carbon dioxide from tail gas and its application in packaging[J].Packaging Engineering, 2021, 42(19):42-48.
[27] 何勇, 张晓虎, 张峻伟.连翘精油萃取及其在荔枝保鲜中的应用研究[J].陕西农业科学, 2019, 65(12):76-80.
HE Y, ZHANG X H, ZHANG J W, et al.Extraction of fructus forsythiae and its application in litchi preservation[J].Shaanxi Journal of Agricultural Sciences, 2019, 65(12):76-80.
[28] LIU G S, ZHANG Y X, YUN Z, et al.Melatonin enhances cold tolerance by regulating energy and proline metabolism in litchi fruit[J].Foods, 2020, 9(4):454.
[29] ALI S, KHAN A S, NAWAZ A, et al.Aloe vera gel coating delays postharvest browning and maintains quality of harvested litchi fruit[J].Postharvest Biology and Technology, 2019, 157:110960.
[30] 罗博丹, 吴正国, 郑永华.双包埋脂质体/壳聚糖涂膜及在荔枝保鲜中的应用研究[C].长沙:中国食品科学技术学会第二十届年会, 2023.
LUO B D, WU Z G, ZHENG Y H, et al.Study on Double-encapsulated liposome/chitosan coating and its application in preservation of litchi[C].Changsha:20th Annual Meeting of Chinese Society of Food Science and Technology, 2023.
[31] 张悦, 李安, 赵杰, 等.保鲜剂在蔬菜贮运中的研究进展[J].食品与发酵工业, 2022, 48(17):345-352.
ZHANG Y, LI A, ZHAO J, et al.Research progress of preservative in vegetable storage and transportation[J].Food and Fermentation Industries, 2022, 48(17):345-352.
[32] 周国海, 陈咏春, 陈飞龙, 等.抗菌肽F1粗提物稳定性及其对荔枝保鲜研究[J].食品工业科技, 2016, 37(20):306-311.
ZHOU G H, CHEN Y C, CHEN F L, et al.Study on preservation of litchi and stability of crude extracts of antimicrobial peptide F1[J].Science and Technology of Food Industry, 2016, 37(20):306-311.
[33] SHEN F, CHENG X Y, HE C L, et al.Exogenous inoculation of Pediococcus pentosaceus SSC12 positively regulates anthocyanin biosynthesis to alleviate browning of postharvest litchi (Litchi chinensis Sonn.)[J].LWT, 2024, 207:116644.
[34] 徐畅, 于基成, 刘秋.微生物源食品保鲜剂的研究进展[J].包装工程, 2021, 42(13):9-20.
XU C, YU J C, LIU Q.Research progress on microbial source food preservatives[J].Packaging Engineering, 2019, 42(13):9-20.
[35] 张映杭, 刘运浩, 周闯, 等.改性壳聚糖/百里香精油复合涂膜对荔枝保鲜效果的影响[J].包装工程, 2024, 45(23):189-196.
ZHANG Y H, LIU Y H, ZHOU C, et al.Preservation effect of modified chitosan/thyme essential oil composite coating on litchi[J].Packaging Engineering, 2024, 45(23):189-196.
[36] LUO B D, XUAN S M, WANG X T, et al.Liposome/chitosan coating film bioplastic packaging for litchi fruit preservation[J].Food Chemistry, 2025, 464:141850.
[37] 李奕星, 陈娇, 李芬芳, 等.ClO2结合1-MCP对无核荔枝的常温保鲜效果研究[J].保鲜与加工, 2021, 21(3):29-34.
LI Y X, CHEN J, LI F F, et al.Study on preservation effects of ClO2 combining 1-MCP treatments on seedless litchis at room temperature[J].Storage and Process, 2021, 21(3):29-34.
[38] 陈玉琳. 荔枝炭疽病菌对3类杀菌剂的抗药性研究及机制分析[D].广州:华南农业大学, 2023.
CHEN Y L.The resistance of litchi anthracnose pathogen Colletotrichum gloeosporioides to three types of fungicides[D].Guangzhou:South China Agricultural University, 2023.
[39] 肖璐, 李晓琴, 唐雪妹, 等.嘧菌酯与甲基硫菌灵在荔枝采后贮藏保鲜中的应用及膳食暴露评估[J].食品工业科技, 2024, 45(10):292-299.
XIAO L, LI X Q, TANG X M, et al.Application and dietary exposure assessment of pyrimethanil and thiophanate-methyl in postharvest storage and preservation of litchi fruit[J].Science and Technology of Food Industry, 2024, 45(10):292-299.
[40] 吴静娜, 韦璐阳, 邓有展, 等.抑霉唑、咪鲜胺及其代谢物在荔枝贮藏保鲜中的残留动态及安全评价[J].食品工业科技, 2024, 45(10):234-241.
WU J N, WEI L Y, DENG Y Z, et al.Residual dynamics and safety assessment of imazalil,prochloraz and their metabolites during fresh-keeping storage of litchi[J].Science and Technology of Food Industry, 2024, 45(10):234-241.
[41] 黄海雄, 黄育强.不同剂量SO2保鲜剂对冷处理护色荔枝贮藏安全品质的影响[J].保鲜与加工, 2014, 14(2):7-11.
HUANG H X, HUANG Y Q.Effects of different doses of SO2 preservative on safety quality of litchi after cold treatment and color protection[J].Storage and Process, 2014, 14(2):7-11.
[42] XU D D, XI P G, LIN Z M, et al.Efficacy and potential mechanisms of Benzothiadiazole inhibition on postharvest litchi downy blight[J].Postharvest Biology and Technology, 2021, 181:111660.
[43] LIN X J, LIN Y S, LIAO Z P, et al.Preservation of litchi fruit with nanosilver composite particles (Ag-NP) and resistance against Peronophythora litchi[J].Foods, 2022,11(19):2934.
[44] 刘静怡, 袁瑞雪, 刘呈瀚, 等.植物源杀虫剂在储粮害虫防治上的研究现状及展望[J].中国农学通报, 2022, 38(23):121-128.
LIU J Y, YUAN R X, LIU C H, et al.Status quo and prospect of research on botanical insecticides against stored grain pests[J].Chinese Agricultural Science Bulletin, 2022, 38(23):121-128.
[45] LI L, YAN X Y, LI J.The prolonging effect of natural plant extracts on the storage period of postharvest litchi[J].Horticultural Science and Technology, 2021, 39(2):254-262.
[46] 林铭杰, 张建桃, 宋庆奎, 等.雾化植物精油在荔枝保鲜中的应用研究[J].现代农业科技, 2021(6):202-205;215.
LIN M J, ZHANG J T, SONG Q K, et al.Study on the application of atomized plant essential oil in litchi preservation[J].XianDai NongYe KeJi, 2021(6):202-205;215.
[47] ZHANG Z K, WANG T, LIU G S, et al.Inhibition of downy blight and enhancement of resistance in litchi fruit by postharvest application of melatonin[J].Food Chemistry, 2021, 347:129009.
[48] MARAK K A, MIR H, SINGH P, et al.Exogenous melatonin delays oxidative browning and improves postharvest quality of litchi fruits[J].Scientia Horticulturae, 2023, 322:112408.
[49] LI J H, AZAM M, NOREEN A, et al.Application of methyl jasmonate to papaya fruit stored at lower temperature attenuates chilling injury and enhances the antioxidant system to maintain quality[J].Foods, 2023, 12(14):2743.
[50] 殷菲胧, 帅良, 刘涵, 等.茉莉酸甲酯处理对采后荔枝贮藏品质及糖代谢的影响[J].食品与发酵工业, 2025, 51(6):239-248.
YIN F L, SHUAI L, LIU H, et al.Effects of methyl jasmonate treatment on storage quality and sugar metabolisms of postharvest litchi[J].Food and Fermentation Industries, 2025, 51(6):239-248.
[51] SU Z H, HU M J, GAO Z Y, et al.Apple polyphenols delay senescence and maintain edible quality in litchi fruit during storage[J].Postharvest Biology and Technology, 2019, 157:110976.
[52] XIANG Y, SU Z H, LI T T, et al.Inhibitory activity and action mode of apple polyphenols against peronophythora litchii that causes litchi downy blight[J].Postharvest Biology and Technology, 2022, 194:112095.
[53] 王安杏, 曹川, 张庆, 等.壳聚糖复合膜在果蔬保鲜中的应用[J].食品安全质量检测学报, 2023, 14(5):164-172.
WANG A X, CAO C, ZHANG Q, et al.Application of chitosan composite film in fruits and vegetables preservation[J].Journal of Food Safety and Quality, 2019,14(5):164-172.
[54] LIN B F, DU Y M, LIANG X Q, et al.Effect of chitosan coating on respiratory behavior and quality of stored litchi under ambient temperature[J].Journal of Food Engineering, 2011, 102(1):94-99.
[55] JIANG X J, LIN H T, SHI J, et al.Effects of a novel chitosan formulation treatment on quality attributes and storage behavior of harvested litchi fruit[J].Food Chemistry, 2018, 252:134-141.
[56] LI H, JIA W J, LI R, et al.The combined application of Debaryomyces hansenii and Bacillus atrophaeus inhibits disease development and enhances postharvest quality in litchi fruit by activating flavonoid metabolism[J].Biological Control, 2023, 187:105357.
[57] WANG X, ZOU S C, CHENG N P, et al.Enhancement of antioxidant quality by Bacillus siamensis N-1 and the role of Lcpod4 in regulating peel browning and senescence of litchi fruit[J].Postharvest Biology and Technology, 2024, 209:112701.
[58] WU Y J, LIN H T, LIN Y F, et al.Effects of biocontrol bacteria Bacillus amyloliquefaciens LY-1 culture broth on quality attributes and storability of harvested litchi fruit[J].Postharvest Biology and Technology, 2017, 132:81-87.
[59] LAI D, SHAO X H, XIAO W Q, et al.Suppression of fruit decay and maintenance of storage quality of litchi by Photorhabdus luminescens Hb1029 treatment[J].Scientia Horticulturae, 2020, 259:108836.
[60] YEKA ZHIMO V, SAHA J, SINGH B, et al.Role of antagonistic yeast Candida tropicalis YZ27 on postharvest life and quality of litchi CV.Bombai[J].Current Science, 2018, 114(5):1100-1105.
[61] WU S Y, ZHEN C Y, WANG K, et al.Effects of Bacillus subtilis CF-3 VOCs combined with heat treatment on the control of Monilinia fructicola in peaches and Colletotrichum gloeosporioides in litchi fruit[J].Journal of Food Science, 2019, 84(12):3418-3428.
[62] XU L X, XUE J H, WU P, et al.Antifungal activity of hypothemycin against Peronophythora litchii in vitro and in vivo[J].Journal of Agricultural and Food Chemistry, 2013,61(42):10091-10095.
[63] XING M Y, ZHAO J, ZHANG J Y, et al.6-pentyl-2H-pyran-2-one from Trichoderma erinaceum is fungicidal against litchi downy blight pathogen Peronophythora litchii and preservation of litchi[J].Journal of Agricultural and Food Chemistry, 2023, 71(49):19488-19500.
[64] 王美连, 戴凡炜, 罗政, 等.纳米肉桂醛处理对不同预冷方式荔枝低温贮藏品质的改善作用[J/OL].现代食品科技, 2024.DOI:10.13982/j.mfst.1673-9078.2025.6.0542.
WANG M L, DAI F W, LUO Z, et al.Improvement effects of nano-cinnamaldehyde treatment on the store quality of litchi stored at low-temperature with different pre-cooling methods[J/OL].Modern Food Science and Technology, 2024.DOI:10.13982/j.mfst.1673-9078.2025.6.0542.
[65] ALI S, KHAN A S, MALIK A U, et al.Postharvest application of antibrowning chemicals modulates oxidative stress and delays pericarp browning of controlled atmosphere stored litchi fruit[J].Journal of Food Biochemistry, 2018:e12746.
[66] GENG C, LIU X Y, MA J L, et al.High strength, controlled release of curcumin-loaded ZIF-8/chitosan/zein film with excellence gas barrier and antibacterial activity for litchi preservation[J].Carbohydrate Polymers, 2023, 306:120612.
[67] QI Z W, XIE P J, YANG C, et al.Developing fisetin-AgNPs incorporated in reinforced chitosan/pullulan composite-film and its application of postharvest storage in litchi fruit[J].Food Chemistry, 2023, 407:135122.
[68] 黄广君, 张金磊, 刘容, 等.壳聚糖水杨酸盐的制备及其对荔枝保鲜的应用[J].食品科技, 2015, 40(8):282-287.
HUANG G J, ZHANG J L, LIU R, et al.Preparation of chitosan salicylate and its application on preservation of litchi store in normal temperature[J].Food Science and Technology, 2015, 40(8):282-287.
[69] 黄艳仙, 曾霞, 周如金.壳聚糖复合涂膜对荔枝保鲜效果的研究[J].化学与生物工程, 2013, 30(11):38-40;46.
HUANG Y X, ZENG X, ZHOU R J, et al.Study on the preservation effects of chitosan composite coating to litchi[J].Chemistry & Bioengineering, 2013, 30(11):38-40;46.
[70] 刘括, 王成国, 聂国朝.氧化石墨烯-壳聚糖复合保鲜剂对“六月红”荔枝保鲜性能的研究[J].食品科技, 2019, 44(7):62-67.
LIU K, WANG C G, NIE G C.The preservative properties of “June red” litchi by graphene oxide-chitosan compound preservative[J].Food Science and Technology, 2019, 44(7):62-67.
[71] YANG C, LEE F W, CHENG Y J, et al.Chitosan coating formulated with citric acid and pomelo extract retards pericarp browning and fungal decay to extend shelf life of cold-stored lychee[J].Scientia Horticulturae, 2023, 310:111735.
[72] SU X J, LIN H T, FU B F, et al.Egg-yolk-derived carbon dots@albumin bio-nanocomposite as multifunctional coating and its application in quality maintenance of fresh litchi fruit during storage[J].Food Chemistry, 2023, 405:134813.
[73] XU C, HU W F, LUO S, et al.Effect of composite biological preservative containing Lactobacillus plantarum on postharvest litchi quality[J].Food Science and Biotechnology, 2016, 25(6):1639-1643.
[74] YU Y Y, ZHOU J J, CHEN Q Q, et al.Self-reinforced multifunctional starch nanocomposite film for litchi fruit postharvest preservation[J].Chemical Engineering Journal, 2024, 486:150262.
[75] 杨雅景, 韩玉竹, 孟醒, 等.肉桂醛抗菌复合保鲜剂涂膜对采后荔枝的保鲜效果[J].食品科学, 2019, 40(23):253-261.
YANG Y J, HAN Y Z, MENG X, et al.Effect of composite antimicrobial coating containing cinnamaldehyde on postharvest preservation of litchi fruit[J].Food Science, 2019, 40(23):253-261.
[76] 刘佩, 韩冬梅, 莫蔼妍, 等.荔枝果实复合保鲜剂的筛选及其常温保鲜效果的研究[J].热带作物学报, 2020, 41(1):175-183.
LIU P, HAN D M, MO A Y, et al.Screening of complex preservative and its preservation effect on litchi fruits at room temperature[J].Chinese Journal of Tropical Crops, 2019,41(1):175-183.
Options
文章导航

/

〈 〉

技术支持：北京玛格泰克科技发展有限公司