钙处理对浆果品质影响的研究进展  

Advances effects of calcium treatment on the quality of berries

作　　者：王馨悦 姜爱丽 张静 姬亚茹 胡文忠 WANG Xin-yue;JIANG Ai-li;ZHANG Jing;JI Ya-ru;HU Wen-zhong(Key Laboratory of Biotechnology and Bioresources Utilizatio,Ministry of Education,College of Life Science, Dalian Minzu University,Dalian 116600,China;College of Life Science and Biotechnology,Dalian University of Technology,Dalian 116024,China)

机构地区：[1]大连民族大学生命科学学院,生物技术与资源利用-教育部重点实验室,辽宁大连116600 [2]大连理工大学生命科学与技术学院,辽宁大连116024

出　　处：《食品与发酵工业》2018年第3期287-292,共6页Food and Fermentation Industries

基　　金：十二五国家国家科技支撑计划项目(2015BAD16B00)；十三五国家重点研发计划项目(2016YFD0400903)

摘　　要：近年来,随着人们对新鲜浆果的需求日益增多,我国浆果产业迅速发展。新鲜浆果虽味美但因其皮薄多汁等特点极不耐贮藏,因此浆果的保鲜技术已成为限制浆果产业发展的首要问题。钙处理作为天然、营养的保鲜技术符合人们对食品安全的要求,文中总结归纳了不同方式钙处理对浆果类水果采后品质的影响,以期为未来浆果类水果的保鲜技术提供参考,进而促进浆果产业的健康发展。In recent years,with the increasing demand of fresh berry,berry industry in China developed rapidly.However,fresh berries are perishable and hard to store.Therefore,the preservation of fresh berry had become the primary issue which limits its development.As a natural and nutrient preservation technology,calcium treatment meets the requirements for food safety.In order to provide reference for the preservation of berries in the future and promote healthy development of berry industry,the effects of different calcium treatments on postharvest quality of berry fruit was summarized in this paper.

关 键 词：钙处理 浆果 保鲜 品质 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]