果蔬冷害化学控制技术研究进展  

Research Advances in Chemical Technologies of Controlling Chilling Injury for Cold-stored Fruits and Vegetables

作　　者：林彬[1,2] 刘译蔓 孙钧政 林育钊 林河通[1,2] 

机构地区：[1]福建农林大学食品科学学院,福州350002 [2]福建农林大学农产品产后技术研究所,福州350002

出　　处：《包装与食品机械》2016年第4期56-60,69,共6页Packaging and Food Machinery

基　　金：福建省重点科技项目(2015N0002);福建省自然科学基金项目(2012J05054);福建农林大学高水平大学建设项目(612014042)

摘　　要：低温贮藏是延长果蔬保鲜期最为有效的保鲜方式之一。但冷敏性果蔬低温贮藏时容易产生冷害,严重影响果蔬品质,是限制果蔬保鲜期的主要影响因素。为控制冷藏果蔬冷害发生、延长其保鲜期提供的实用技术措施,本文综述了果蔬冷害发生的症状及化学方法控制果蔬冷害发生的研究进展,包括1-甲基环丙烯、茉莉酸甲酯、γ-氨基丁酸、一氧化氮、甜菜碱、草酸、苹果酸、水杨酸等化学物质在果蔬冷害防控中的应用。Low temperature storage is one of the most effective mean for prolonging the storage life of harvestedfruits and vegetables. However, the chilling-sensitive fruits and vegetables during cold storage are verysusceptible to chilling injury,which seriously affects the quality and greatly restricts the storage life of harvestedfruits and vegetables. In order to providing the practical technical methods for controlling the development ofchilling injury,and prolonging the storage life of harvested fruits and vegetables during cold storage, the researchprogresses of the symptoms of chilling injury, and chemical technologies such as 1 -methylcyclopropene,methyl jasmonate,＂y-aminobutyric acid,nitric oxide,betaine,oxalic acid,malic acid and salicylic acid for controllingchilling injury of cold-stored fruits and vegetables were introduced in this paper.

关 键 词：果蔬 低温贮藏 冷害 化学控制技术 研究进展 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]