高氧对果蔬采后生理影响研究进展  

Advances in Studies of the Effects of High Oxygen Concentrations on Postharvest Physiology of Fresh Fruits and Vegetables

作　　者：段学武[1] 蒋跃明[1] 

机构地区：[1]中国科学院华南植物园,广州510650

出　　处：《热带亚热带植物学报》2005年第6期543-548,共6页Journal of Tropical and Subtropical Botany

基　　金：国家自然科学基金项目(30500353);广东省自然科学基金项目(5300902);国家杰出青年科学基金项目(30425040)资助

摘　　要：高氧(21%-100%O2)贮藏是近几年发展起来的果蔬采后处理技术之一。概述了高氧对果蔬采后生理如呼吸作用、乙烯合成、组织褐变、活性氧代谢及抗氧化能力、风味等方面的影响,还介绍了高氧对病原微生物生长和采后果蔬腐烂控制的作用。This review describes effects of high oxygen concentration on postharvest physiology and quality of fresh fruits and vegetables, including respiration, ethylene production and action, tissue browning, reactive oxygen species metabolism and antioxidative activity, and flavor. Responses of microorganisms in vivo and in vitro to elevated oxygen are also discussed.

关 键 词：综述 高氧 果蔬贮藏 采后生理 

分 类 号：S601[农业科学—园艺学]