枇杷采后贮藏保鲜方法的现状研究  

The Post-harvest Preservation Method of Loquat

作　　者：许晶冰 蔡灵利 Xu Jingbing;Cai Lingli(Chongqing Institute for Food and Drug Control, Chongqing　401121, China)

机构地区：[1]重庆市食品药品检验检测研究院,重庆401121

出　　处：《现代食品》2017年第4期23-25,共3页Modern Food

摘　　要：枇杷贮藏期间易腐烂、褐变及产生冷害,随着果实衰老,枇杷果实的风味品质逐渐下降。目前,低温贮藏是枇杷采后最普遍的贮藏方法,可降低枇杷果实的腐烂率和褐变,但易造成冷害,故结合其他处理可以更有效的提高枇杷的贮藏品质,如热处理、冷激、涂膜、SO2及气调包装等。同时文中还提出一些新型保藏方法,为枇杷采后贮藏提供一定依据。The storage problems of loquat(Eriobotrya japonica.Lindl)fruit are decay,browning andchilling damage.However,the flavor quality of loquat fruit is decreased along with fruit senescence.Atpresent,low temperature storage is the most general method in all preservation methods.It makes decayindex and browning index of loquat fruit decreased,but chilling damage appeared.Thus,it would be better forlow temperature storage to connect with other treatments during storage,such as hot water treatment,coldshock,coating,SO2treatment and modified atmosphere packaging.Meanwhile,some new methods wereproposed to give support to postharvest storage methods on loquat.

关 键 词：枇杷 贮藏 腐烂 褐变 冷害 

分 类 号：S667.3[农业科学—果树学]