荔枝采后腐败褐变机理及保鲜技术研究进展  

Research Progress of Postharvest Browning and Decay Mechanisms and Preservation Technique of Litchi

作　　者：张长勇[1] 马锞 徐匆 罗华健 黄应维[1] 罗诗 胡文锋[1] 

机构地区：[1]华南农业大学食品学院,广东广州510642 [2]东莞市农业科学研究中心,广东东莞523002

出　　处：《热带作物学报》2013年第8期1603-1609,共7页Chinese Journal of Tropical Crops

基　　金：东莞市高等院校科研机构科技计划项目(No.2011108101008)

摘　　要：新鲜的荔枝(Litchi chinensis Sonn)果实营养丰富,经济价值高,但采后易褐变腐烂,不耐贮运,是荔枝远销和出口的瓶颈,阻碍了荔枝产业的发展。因此,荔枝采后生理特性研究及贮藏保鲜技术成为当前的研究热点。本文对当前荔枝腐烂褐变机理及保鲜技术的研究进展进行综述,并分析总结荔枝保鲜存在的问题,提出荔枝保鲜技术的研究方向。Fresh litchi （Litchi chinensis Sonn）fruit is nutritious with good economic value. But its perishability makes it hard to storage and transportation. This has hindered the development of the litchi industry. Thus, litchi postharvest physiology and litchi preservation techniques have become a hot research. This review summarizes the mechanisms of litchi rot browning, research progresses and deficiencies on preservation technology and suggests the research direction in its field.

关 键 词：荔枝 腐败褐变机理 保鲜技术 研究进展 

分 类 号：S667.1[农业科学—果树学]