果蔬酚酸的研究及在保鲜中应用进展  

Research Progress of Phenolic Acids in Fruit and Vegetable and Its Application in Fresh Preservation

作　　者：魏云潇 余作龙[1] 韩超 金建昌[1] 付长春 刘彩琴[1] 王楠[1] 王石磊[1] WEI Yun-xiao;YU Zuo-long;HAN Chao(College of Biology and Environmental Engineering,Zhejiang Shuren University,Hangzhou,Zhejiang 310015)

机构地区：[1]浙江树人大学生物与环境工程学院,浙江杭州310015

出　　处：《安徽农业科学》2020年第7期22-26,共5页Journal of Anhui Agricultural Sciences

基　　金：浙江树人大学青年博士计划项目(2019QC21)。

摘　　要：酚酸作为一种次生代谢产物,参与植物抗逆应答及生理生化各项进程,并作为抗氧化剂应用于生产。综述了果蔬体内源酚酸的存在形式、种类和分布情况,及外源酚酸在果蔬保鲜的应用进展情况,为深入开展果蔬品质和保鲜、加工、营养方面的研究奠定基础。Phenolic acids participate in plant as secondary metabolism and product responses to stress resistance,physiological and biochemical properties,which were applicated in the production.The article introduced the forms,species and distributions of endogenous and exogenous phenolic acid in shelf-life extension of fruits and vegetables in recent years,and the prospect of further studies was also discussed briefly.This study will provide a theoretical basis for the processing-preserving and nutrition of fruits and vegetables.

关 键 词：酚酸 果蔬 保鲜 内源 外源 存在形式 种类 分布情况 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]