黄秋葵果实加工利用研究进展  

Review on Processing and Utilization of Okra Fruit

作　　者：练冬梅 姚运法[1] 赖正锋[1] 洪建基[1] 

机构地区：[1]福建省农业科学院亚热带农业研究所,福建漳州363005

出　　处：《中国农学通报》2016年第27期161-164,共4页Chinese Agricultural Science Bulletin

基　　金：福建省科技重大专项"茄果类蔬菜新品种选育与种业产业化研究"(2013NZ0002);福建省公益类项目"黄秋葵品种选育及相关技术研究"(2014R1101004-1);福建省农业科学院科技创新项目"黄秋葵休闲保健产品制作工艺与主要成分变化研究"(2015CX-15)

摘　　要：黄秋葵果实中富含蛋白质和果胶类多糖,是一种营养价值与开发利用价值较高的新型保健蔬菜。以国内外研究为基础,简述了黄秋葵果实的营养价值、贮藏保鲜技术及其果荚与种子加工利用的研究现状,并对黄秋葵产业的发展进行了展望,为深入开展黄秋葵果实加工利用提供参考。指出提高黄秋葵果实贮藏保鲜技术,深化黄秋葵果实加工工艺的研究与开发,加强黄秋葵果实科研产品转化,是全面推动黄秋葵产业快速发展的关键。Okra fruit is rich in protein and pectic polysaccharide, and is a kind of new healthy vegetable withhigh nutritional value and utilization value. On the basis of research at home and abroad, the research statusabout okra fruit nutritional value, storage technology and the processing and utilization of okra fruit pod andseeds were introduced. Also, the development of okra industry was discussed in order to facilitate a furtherstudy on okra utilization. Therefore, the key steps to comprehensively promote the rapid development of okraindustry are improving storage technology, deepening the research and development of processing technology,strengthening scientific research products transformation of okra fruit.

关 键 词：黄秋葵果实 加工利用 研究进展 

分 类 号：S649[农业科学—蔬菜学]