巨峰葡萄采后贮藏保鲜技术研究进展  

Research Progress on Postharvest Preservation Technology of Kyoho Grape

作　　者：陶诗雨 李忠明[1] 李蓓蓓[1] 

机构地区：[1]南京信息工程大学语言文化学院,南京210044

出　　处：《食品工业》2016年第11期240-243,共4页The Food Industry

基　　金：国家公益性行业科研专项项目(GYHY201306064);国家社科基金后期资助项目(12FZW050);江苏高校哲学社会科学研究基金项目(2014SJB071)

摘　　要：巨峰葡萄虽果皮较厚,但肉软汁多且果穗松散的特性使其在贮运过程中会发生机械伤进而褐变甚至腐烂现象,因此应采取措施保持其新鲜度。总结了现有的物理、化学和生物巨峰葡萄的保鲜技术,阐述各类保鲜技术的技术原理、优缺点等,最后提出了巨峰葡萄保鲜业的研究重点,以期为中国的葡萄产业发展提供理论指导。Even with the character of thick-shinned, but succulence and soft flesh thus loosen fruit ear make it usually nappenen deterioration and browning as well as rotten, so storage methods should be taken to keep it fresh. Ummarize present fresh-keeping methods including physical, chemical and biological methods, introducing every technology theory and its advantages and disadvantages, and at last research emphasis is pointed out, which may provide subservient references for the development of china grape in the future.

关 键 词：巨峰葡萄 保鲜 展望 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]