冬枣生理变化及保鲜机理研究进展  

Research Progress on Physiological Changes and Fresh Keeping Mechanism of Winter Jujube(Dongzao)

作　　者：徐悦 赵国建 朱永宝 侯召华[1] XU Yue;ZHAO Guo-jian;ZHU Yong-bao;HOU Zhao-hua(College of Food Science and Engineering,Qilu University of Technology(Shandong Academy of Sciences),Jinan 250353,China;Shandong Guojian Certification Company,Jinan 250002,China)

机构地区：[1]齐鲁工业大学(山东省科学院)食品科学与工程学院,山东济南250353 [2]山东国鉴认证有限公司,山东济南250002

出　　处：《特产研究》2020年第6期90-95,共6页Special Wild Economic Animal and Plant Research

基　　金：山东省重点研发计划(2019GNC106045);山东省重大科技创新工程项目(2019JZZY20617);济宁市重点研发计划(2018NYNS004);济南市农业局科技创新项目(201713)。

摘　　要：本文对冬枣的活性成分、采后生理变化、变质机理及保鲜贮藏进行综述,为冬枣产业提供理论依据。经数据库检索,查阅国内外公开发表的期刊文献,从冬枣的化学成分、生理变化、变质机理和保鲜贮藏技术4个方面进行概述。结果显示,冬枣中含有多糖、多酚、黄酮、维生素C、萜类化合物和有机酸等多种有益成分;采后枣果营养成分随着成熟阶段发展而变化;从呼吸作用、乙烯及酶活性方面分析导致冬枣在常温下不耐存储原因;从物理方法、化学方法、生物方法以及复合方法4个方面来概述冬枣贮藏保鲜的主要技术及其研究进展。该研究为冬枣的贮藏保鲜研究及实际应用提供理论参考。The active components,postharvest physiological changes,deterioration mechanism and fresh-keeping storage of Winter Jujube were reviewed to provide theoretical basis for Winter Jujube industry.Through database retrieval and consulting the published journals at home and abroad,the chemical composition,physiological changes,deterioration mechanism and preservation technology of Winter Jujube were summarized.Winter Jujube contains polysaccharide,polyphenol,flavonoids,vitamin C,terpenoids,organic acids and other beneficial components;the nutritional components of postharvest jujube fruit change with the development of maturity stage;the causes of storage intolerance of Winter Jujube at room temperature were analyzed from the aspects of respiration,ethylene,enzyme activity;mainly from the four aspects of physical method,chemical method,biological method and composite method,the main technology and research progress of storage and preservation of winter jujube were summarized.The study provide theoretical reference for the research and practical application of storage and preservation of Winter Jujube.

关 键 词：冬枣 活性成分 采后生理 变质机理 保鲜技术 

分 类 号：S665.1[农业科学—果树学]