鲜食核桃果实采后生理与采后病害研究进展  

Advances in the Studies on Postharvest Physiology and Postharvest Disease of Walnut Fruit

作　　者：陈宁[1] 王静 李璟琦[1] 杨苗苗[1] 冯冠婷[1] 魏亚 郝晶[1] 

机构地区：[1]陕西学前师范学院生命科学与食品工程学院,西安710100 [2]陕西师范大学食品工程与营养科学学院,西安710119

出　　处：《包装与食品机械》2017年第1期58-61,共4页Packaging and Food Machinery

基　　金：陕西省自然科学基金计划项目(2016NY-204);陕西省教育厅自然科学专项研究项目(15JK1183);陕西省高等教育教学改革研究项目(15BY120);陕西学前师范学院自然科学基金项目(2016ZDK013);陕西学前师范学院学前教育发展研究中心项目(JD2015K09);陕西学前师范学院大学生创新创业训练计划项目(2015DC026)

摘　　要：鲜食核桃不仅味道鲜美,而且营养价值很高。因此,深受广大消费者喜爱,近几年的需求呈逐年上长的趋势。但由于其较高的水分含量和脂肪含量,在贮藏过程中易出现发霉、发芽和失水等现象。对国内外鲜食核桃果实的油脂酸败、营养成分变化等采后生理现象以及果皮褐变、微生物病害等采后病害的研究进展进行综述,并对其今后的研究方向进行展望。Fresh walnut has been widely and deeply favored by consumers because it is fresh in taste and rich in nutrition. Recent years have witnessed its brick sales and the demand of fresh walnut is still in-creasing. However,it is because of fresh walnuts high water and fat content that mildew germination and de-hydration are commonly seen during its storage. Therefore solving these problems has becoming a focus a-mong both producers and researchers. Given the background above,this paper aims to give a general review of post-harvest physiology of fresh walnut like rancidity nutrients change and post-harvest disease like peri-carp browning fungal disease. Furthermore, the future research perspective about fresh walnut was also re-viewed in this paper.

关 键 词：鲜食核桃 采后生理 采后病害 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]