柑橘枯水研究进展  

Granulation of citrus fruit:Research progress and future directions

作　　者：姚世响[1,2] 李秋雨 曹琦[1,2] 邓丽莉[1,2] 曾凯芳[1,2] YAO Shixiang;LI Qiuyu;CAO Qi;DENG Lili;ZENG Kaifang(College of Food Science,Southwest University,Chongqing 400715,China;Food Storage and Logistics Research Center,Southwest University,Chongqing 400715,China)

机构地区：[1]西南大学食品科学学院,重庆400715 [2]西南大学食品贮藏与物流研究中心,重庆400715

出　　处：《食品与发酵工业》2020年第18期259-263,共5页Food and Fermentation Industries

基　　金：国家自然科学基金青年基金项目(31601520);重庆市技术创新与应用发展专项重点项目(cstc2019jscx-dxwtBX0027);中央高校基本科研业务费项目(XDJK2019B061)。

摘　　要：枯水是柑橘采后常见的生理性病害,枯水果实糖酸风味急剧劣变、汁胞硬化,严重时不能食用,是制约柑橘产业发展的重要因素。该文从枯水对柑橘产业的影响、枯水与果实品质劣变的关系、枯水果实品质劣变的生物学基础、柑橘枯水防控技术等方面进行综述,并指出目前柑橘枯水研究存在的问题,展望了未来研究,以期推动柑橘枯水研究进展。Granulation is a common physiological disorder of postharvest citrus fruit,which could sharply deteriorate sugars and organic acids of fruit,harden juice sacs and even lose the edible value.Thus,granulation is an important factor restricting the development of citrus industry.This paper reviews the impact of granulation on citrus industry,the correlation between granulation and fruit quality deterioration,the biological mechanism underlying the deterioration of fruit quality upon granulation,and citrus granulation prevention and control techniques.Furthermore,it points out several critical issues of the current research and looks forward to future research,hoping to promote the research on this field.

关 键 词：柑橘 枯水 糖酸劣变 细胞壁合成 果皮 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]