蓝莓果实的品质劣变及其控制技术  

Mechanism of quality deterioration and controlling technology of blueberry fruit

作　　者：刘永国[1] 蔡琦玮[1] 王友升[1] 

机构地区：[1]北京工商大学食品学院,北京市食品风味化学重点实验室,北京100048

出　　处：《食品科技》2013年第8期76-79,共4页Food Science and Technology

基　　金：国家林业公益性行业科研专项项目(201204402)

摘　　要：蓝莓作为一种营养价值非常高的水果,近年来在我国受到广泛关注,但是由于蓝莓容易破碎,在贮藏、运输过程中易受机械损伤和微生物侵染而腐烂变质,从而影响果实的食用品质和商品价值。主要分析了影响蓝莓果实品质的因素以及在蓝莓贮藏期间存在的问题,并探讨了采后蓝莓果实色泽、质地等品质劣变的机理,从物理处理和化学处理两方面介绍了蓝莓的采后处理措施,同时通过论述冷藏保鲜、高压电场贮藏保鲜、气调保鲜等多种贮藏保鲜方法介绍了蓝莓果实品质劣变的控制技术和研究现状,并展望了蓝莓果实保鲜技术研究的未来发展趋势。Blueberry has been accepted in China in recent years because of its high nutritional value. However, blueberry is susceptible to mechanical damage and microbial infection during storage and transport, which leads to the loss of fruit quality and commercial value. This paper summarized the factors influencing quality of blueberry fruit and problems which occurred during storage. Quality deterioration symptoms of blueberry fruit after picking, such as color and character, mining processing measures of physical and chemical processing as well as controlling technology and deterioration of blueberry quality by a variety of fresh-keeping methods for blueberry are introduced. In addition, the future development trend on preservation technology of blueberry fruit was discussed.

关 键 词：蓝莓 采后处理 品质劣变 控制技术 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]