鲜食石榴贮藏保鲜技术研究进展  

Research advances on storage and fresh-keeping technology of pomegranate fruit

作　　者：刘程宏 郑华魁[1] 柴丽娜[1] LIU Cheng-Hong;ZHENG Hua-Kui;CHAI Li-Na(Zhengzhou Agriculture and Forestry Science Institute,Zhengzhou 450000,China)

机构地区：[1]郑州市农林科学研究所,郑州450000

出　　处：《食品安全质量检测学报》2018年第18期4822-4827,共6页Journal of Food Safety and Quality

摘　　要：我国是石榴产量世界第一的国家,但是石榴在采后易出现果皮褐变、失水皱缩、籽粒色变、异味、腐烂等问题,影响鲜果货架期品质,因此贮藏保鲜是影响石榴产业发展的重要环节。本文对影响鲜食石榴贮藏保鲜效果的因素迚行了总结,幵对贮藏保鲜的传统方法、改迚方法、新方法和复合方法以及籽粒的最小化处理的相关研究分别迚行了综述,以期为鲜食石榴的贮藏保鲜提供理论参考。China is the world＇s largest producer of pomegranate, but pomegranate is prone to browning, water shrinkage, grain color change, odor, rot and other problems after harvesting, affecting the quality of fresh fruit shelf life. Therefore, storage and preservation is an important part of the development of the pomegranate industry. This paper summarized the factors influencing the pomegranate fresh-keeping effect, and reviewed the traditional method, improving methods, new methods, compound methods, and minimal process, respectively, in order to provide theoretical reference for the storage and preservation of pomegranate fruit.

关 键 词：鲜食石榴 贮藏 保鲜 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]