猕猴桃果实加工综合利用研究进展  

Research Progresses of the Comprehensive Processing and Utilization of Kiwifruit

作　　者：朱春华[1] 龚琪[1] 李进学[1] 张永祥 岳建强[1] 高俊燕[1] 

机构地区：[1]云南省农业科学院热带亚热带经济作物研究所,云南瑞丽678600 [2]云南戈菲庄园绿色产业有限公司,云南陇川678700

出　　处：《保鲜与加工》2013年第1期57-62,共6页Storage and Process

基　　金：云南省德宏州陇川县科技创新计划项目

摘　　要：猕猴桃是一种营养价值很高的水果,属于呼吸跃变型果实,采后极易腐烂。本文综述了猕猴桃果皮、果籽、果肉、皮渣的综合利用现状及目前猕猴桃产品加工过程中减少VC损失和防褐护色关键技术的应用与研究进展,并结合国内外猕猴桃产业的发展状况,展望了猕猴桃果实的加工利用前景。The kiwifruit contained rich nutrition, which belonged to respiratory climacteric fruit, and it was easy to decay in postharvest. This article summarized current comprehensive utilization situation of kiwifruit peel, seeds, pulp and peel pomace, and the application and research status of reducing VC loss and preventing browning color protection key technologies of kiwifruit. Combined with the kiwifruit industry development status at home and abroad, we prospected processing and utilization of kiwifruit.

关 键 词：猕猴桃 果皮 果肉 皮渣 综合利用 

分 类 号：S663.4[农业科学—果树学] TS255.4[农业科学—园艺学]