蓝莓采后衰老机理与综合保鲜技术  

Senescence Mechanism and Comprehensive Re-freshing Techniques of Postharvest Blueberry

作　　者：王凯晨[1,2] 乔勇进[1] 唐坚[1,2] 陆敏 马丽[1] 

机构地区：[1]上海市农业科学院农产品保鲜加工研究中心,上海201403 [2]上海师范大学生命与环境学院,上海200093 [3]上海敏蓝蓝莓种植专业合作社,上海201517 [4]上海市蓝莓研究所,上海201517

出　　处：《农产品加工》2015年第2期38-41,43,共5页Farm Products Processing

摘　　要：介绍蓝莓的营养成分和保健功效,并综述国内外关于蓝莓采后衰老机制以及贮藏保鲜技术的研究进展。发现蓝莓衰老主要是由蓝莓果皮色泽、呼吸作用、乙烯释放率、果实成熟软化等引起。保鲜技术主要包括冷藏、预温处理、气调、涂膜、熏蒸、UV-C辐射和高压静电场等保鲜方式。由于我国的蓝莓产业拥有广阔的前景,结合生产实际,对我国蓝莓产业的发展方向进行展望。This paper introduces the nutrition and health care efficacy of blueberries and about blueberry reviewed after aging mechanism and research progress of fresh-keeping technology. It is found that aging is mainly due to the blueberry fruit color,respiration,vaguely release rate,mature fruit softening,etc. Preservation technology mainly includes the temperature cold storage,processing,gas adjustment,coating,fumigation-c,UV radiation and way of high voltage electrostatic field,such as fresh. Because the blueberry industry in China has a broad prospect,combined with production practice,the development direction of the blueberry industry in China is pointed out.

关 键 词：蓝莓 营养保健 衰老 保鲜 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]