低温贮藏引起果蔬冷害的研究进展  

Progress of research on chilling injury of fruit and vegetable during low temperature storage

作　　者：王艳颖[1] 胡文忠[1] 刘程惠[1] 田密霞[1] 姜爱丽[1] 

机构地区：[1]大连民族学院生命科学学院,辽宁116600

出　　处：《食品科技》2010年第1期72-75,80,共5页Food Science and Technology

基　　金：国家自然科学基金项目(30771508);国家科技支撑计划子课题(2006BAD22B02)

摘　　要：果蔬在不适低温下贮藏易发生冷害,冷害可造成果蔬的贮运损失,使其食用品质下降。综述了果蔬在低温下贮藏时冷害发生的症状、机理,并重点介绍了抑制果蔬冷害的几种措施,其中包括温度调节、气调贮藏、化学物质处理等,最后提出减缓和控制低温冷害进一步研究的方向。Fruits and vegetables caused easily chilling injury in discomfort low temperature storage, chilling injury caused loss of fruits and vegetables to decrease eating quality. The symptom and mechanism of chilling injury of fruits and vegetables during low temperature storage were summarized in this paper, and the approaches to inhibit chilling injury of fruits and vegetables were concluded to three aspects： temperature regulation, controlled atmosphere storage, chemical substancet treatments. Finally, the direction of further studying of mitigating and controling chilling injury of low-temperature were advised.

关 键 词：低温 果蔬 冷害 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]