枇杷果实的保鲜技术及现状研究  

Research on Preservation Techniques and Status of Loquat Fruit

作　　者：温新宇[1] 孙卫红[1] 熊书剑[1] 

机构地区：[1]江苏大学食品与生物工程学院,江苏镇江212013

出　　处：《北方园艺》2015年第21期197-201,共5页Northern Horticulture

基　　金：江苏省科技支撑计划农业支撑重点资助项目(BE2014367)

摘　　要：枇杷作为我国东南部的特色水果之一,营养丰富,但采后极易腐烂变质,不易储藏,因此其采后保鲜成为亟需解决的问题和研究热点。目前关于枇杷保鲜方面的技术方法主要有物理方法、化学方法、涂膜保鲜方法、生物防治等。该文综述了以上技术方法的国内外研究现状,探讨了目前枇杷果实贮藏保鲜存在的问题,并展望了枇杷保鲜的未来发展前景。Loquat is one of characteristic fruit in Southeast China and rich nutritious,but loquat easily decay postharvest and is not easy to storage,so the study of postharvest fresh-keeping method of loquat has become an urgent problem and research focus.At present,the main technical method of loquat′s fresh-keeping are physical method,chemical method,film preservation method,biological control,etc.The research status of the above techniques and methods at home and abroad were revieued.The existing problems of loquat fresh-keeping were discussed and the future development prospects of loquat fruit＇s preservation methods were looked forward.

关 键 词：枇杷 保鲜技术 研究现状 

分 类 号：S667.309.3[农业科学—果树学]