采后处理方法对果蔬口感品质的改良研究进展  

Postharvest Treatment Methods for Improving Quality of Fruits and Vegetables:A Review

作　　者：郑杨[1] 生吉萍[1] 申琳[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《食品科学》2009年第13期276-279,共4页Food Science

基　　金：国家自然科学基金项目(30671471;30571291);中澳合作ACIAR项目(PHT/1999/081);国家公益性行业(农业)科技专项项目(200803033)

摘　　要：果蔬产品具有营养价值高、口感脆嫩、含水量高、易腐烂变质的特点。本文从机理上对影响果蔬产品采后口感的因素进行分析,概述有利于提高果蔬产品口感的采后处理方法,并总结未来可以致力于提高果蔬产品食用品质的研究新方向。Fruit and vegetable products have high nutritional value, sweet taste and crisp mouth feeling, and high water conten but they are putrescible. The factors which impact the taste and mouth feeling of postharvest fruits and vegetables are analyzed in this paper. In addition, the postharvest treatment methods and new approaches which have been used to improve the edible quality of fruits and vegetable products are summarized.

关 键 词：采后果蔬 口感 1-MCP 壳聚糖 钙 

分 类 号：TS201.2[轻工技术与工程—食品科学]