蓝莓采后衰老机理和贮藏保鲜技术研究进展  

Senescence Mechanism and Recent Advances in Storage Technology of Blueberries

作　　者：王磊明[1] 李洋[1] 张茜[1] 冯刚[1] 

机构地区：[1]东北林业大学工程技术学院,黑龙江哈尔滨150040

出　　处：《食品研究与开发》2017年第21期200-206,共7页Food Research and Development

基　　金：中央高校基本科研业务费专项资金资助项目(2572017CB05)

摘　　要：介绍蓝莓的衰老机理,从低温保鲜、气调保鲜、物理保鲜、化学保鲜、生物保鲜和综合保鲜等角度对近几年蓝莓保鲜技术进展进行了综述,总结归纳了蓝莓保鲜指标的变化趋势,并且对未来蓝莓保鲜技术进行了展望,旨在为今后更深入的研究提供借鉴和参考。The mechanism of aging of blueberries was firstly introduced. Then the progress of blueberry preservation technology in recent years was reviewed from the perspectives of cryopreservation, controlled atmosphere preservation, physical preservation, chemical preservation, biological preservation and comprehensive preservation. At last, the changes of blueberries＇ freshness index were summarized and the preservation technology for the future blueberry were prospected,which provided a reference for further research in the future.

关 键 词：蓝莓 保鲜技术 衰老机理 综合保鲜 保鲜指标 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]