采后荔枝果实安全保鲜技术研究进展  

Research Advances in Safety Technologies of Keeping Quality for Harvested Litchi Fruit

作　　者：杨碧敏[1,2] 林育钊 吴一晶[1,2] 林丽娟[1,2] 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》2017年第2期56-60,共5页Packaging and Food Machinery

基　　金：国家科技支撑计划项目(2007BAD07B06);福建省重点科技项目(2006S0003);福建农林大学高水平大学建设项目(612014042)

摘　　要：荔枝果实在采后贮藏和运输中极易发生病原菌侵染、褐变及腐败而导致品质劣变。目前常用的物理保鲜方法成本高,而人工合成化学杀菌剂处理可能会有一定残留且病原菌容易产生抗药性,故使用无毒害、可生物降解、对环境无污染的新型安全保鲜技术是目前的研究热点。对国内外壳寡糖涂膜保鲜技术、植物提取物保鲜技术和生物拮抗菌保鲜技术等安全保鲜技术在采后荔枝果实保鲜应用的研究进展进行了综述,旨在为维持采后荔枝果实品质,延长荔枝果实贮藏期提供技术参考。Harvested litchi （Litchi chinens is Sonn. ） fruit quality deteriorated rapidly during storage and transportation due to pathogen infection, decay and pericarp browning. Nowadays, because of the high cost of common physical storage technology and residual by chemical preservatives, new safety storage technologies which are non-toxic, biodegrad able and environment-friendly has became the research hotspots. In order to pro-viding technical references for maintaining the quality and extending the shelf-life of harvested litchi fruit,the research progresses of storage technologies, such as chitosan coating, plant extracts and biological antagonistic bacteria were review in this paper.

关 键 词：荔枝果实 品质劣变 果皮褐变 保鲜技术 食品安全 研究进展 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程] S667.1[轻工技术与工程—食品科学与工程]