采后处理对果蔬细胞壁组成的影响  

Effect of different postharvest treatment on cell wall components of fruits and vegetables

作　　者：张子沛[1] 宋会歌[1] 顾楠[1] 赵国华[1,2] 

机构地区：[1]西南大学食品科学学院,重庆400715 [2]重庆市农产品加工技术重点实验室,重庆400715

出　　处：《食品工业科技》2011年第10期458-461,共4页Science and Technology of Food Industry

基　　金：中央高校基本科研业务费专项资金(XDJK2009B003)

摘　　要：果蔬采后的贮藏寿命及食用品质与其细胞壁组成的变化密切相关。以延长果蔬采后的储藏寿命和最大限度保留其营养成分为目的的采后处理技术不断涌现,但有关这些技术背后的机理一直缺乏系统研究。为推动我国果蔬储藏技术的深入研究,本文在大量查阅和总结文献的基础上,对采后钙、1-甲基环丙烯、热处理及高压处理对果蔬细胞壁的影响进行综述,并就这方面今后的重点研究方向提出了建议。The shelf life and edible quality of postharvest fruits and vegetables are closely related to the change of their cell wall components. The postharvest treatments which aim to prolong the shelf life and maintain the utmost nutrient content of fruits and vegetables continue to bring out. However,the mechanisms of these techniques are always lack of systematic study. To promote the development of storage technology of fruit and vegetable in our country,this paper which based on a large number of documents gave a review of the effects of postharvest calcium treatment, 1-MCP treatment, heat treatment and high pressure treatment on the cell wall of fruits and vegetables,and looks forward to the progress of direction of research in this field.

关 键 词：采后处理 细胞壁 软化 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]