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

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.

Cite this article

MA Yaqin , JIA Meng , ZHOU Xinzhi . Research advances in postharvest preservation techniques of citrus fruits[J]. Food and Fermentation Industries, 2019 , 45(22) : 290 -297 . DOI: 10.13995/j.cnki.11-1802/ts.020891

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