采后浆果熏蒸保鲜技术的研究进展  

Fumigation preservation technology for postharvest berries:A review

作　　者：廖嘉 胡文忠 权春善[1,2] 姬亚茹 杨香艳[1,2] 龙娅 李元政 LIAO Jia;HU Wenzhong;QUAN Chunshan;JI Yaru;YANG Xiangyan;LONG Ya;LI Yuanzheng(College of Life Science,Dalian Minzu University,Dalian 116600,China;Key Laboratory of Biotechnology and Bioresources Utilization,Ministry of Education,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,辽宁大连116600 [2]生物技术与资源利用教育部重点实验室,辽宁大连116600 [3]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》2019年第14期277-284,共8页Food and Fermentation Industries

基　　金：“十三五”国家重点研发计划项目(2016YFD0400903);国家自然科学基金项目(31471923,31172009);国家“十二五”科技支撑计划项目(2012BAD38B05)

摘　　要：浆果类水果一般为小型肉质果,皮薄汁多,且富含氨基酸、维生素、多酚、花青素等多种营养成分,是一类食用价值很高的水果。但是浆果在采摘和贮运过程中,极易由于自身成熟衰老、微生物侵染以及机械损伤而发生变质,因此探寻一种保持或提升浆果贮藏品质,延长贮藏期的保鲜技术是浆果产业亟待解决的问题。该文就浆果现有的保鲜技术,特别是熏蒸处理在采后浆果贮藏保鲜中的保鲜机理及应用进行简要综述,发现不同熏蒸剂对不同浆果的保鲜效果存在差异,且与熏蒸浓度及时间相关。该综述旨在为浆果熏蒸保鲜的进一步研究提供参考依据,以探寻更加高效、安全的浆果保鲜技术。Berries are a kind of fruits with a high edible value as they are rich in amino acids,vitamins,polyphenols,anthocyanins and other nutrients.However,berries are prone to deteriorate due to aging,microbial infection and mechanical damage during harvesting and transportation.Therefore,it is an urgent problem for berry industries to explore a fresh-keeping technology to maintain or improve the storage quality of berries and prolong their storage period.This paper reviewed existing fresh-keeping technologies for berries,especially the mechanisms and applications of fumigation during postharvest storage.It was found that different fumigants had distinct fresh-keeping effects,which were related to fumigation concentration and time.The purpose of this review was to provide a reference for further research on preserving berries by fumigation,in order to explore more efficient and safe preservation technologies for berries.

关 键 词：采后浆果 保鲜 熏蒸 研究进展 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]