苹果采后贮藏褐变研究进展  

Research progress on postharvest storage browning of apple

作　　者：李永新 王超 王丽岩 茹磊 陈敬鑫 LI Yongxin;WANG Chao;WANG Liyan;RU Lei;CHEN Jingxin(College of Food Science and Engineering,Bohai University,Jinzhou 121013,China)

机构地区：[1]渤海大学食品科学与工程学院,辽宁锦州121013

出　　处：《渤海大学学报（自然科学版）》2020年第3期202-210,共9页Journal of Bohai University:Natural Science Edition

基　　金：国家自然科学基金项目(No:31901745).

摘　　要：褐变是苹果采后贮藏中的主要生理病害之一,褐变不仅影响采后苹果的品质和营养价值,也会大大降低其贮藏货架期.因此如何控制采后褐变是苹果采后研究的一大热点.通过大量参考近年来对苹果褐变的研究结果,总结了采后苹果的褐变类型,分析了引发苹果褐变的品种特性、采前和采后等三个方面因素,同时对苹果虎皮病和果肉褐变的发病机理和苹果褐变的控制措施进行了讨论,以期为抑制苹果采后贮藏褐变提供理论参考.Browning is one of the major physiological diseases in postharvest storage of apples.Browning not only affects the quality and nutritional value of postharvest apples,but also greatly reduces their shelf life.There⁃fore,how to control postharvest browning is a hot topic in postharvest research of apples.Based on a large number of references to the research results of apple browning in recent years,this paper summarizes the types of apple browning after harvest,analyzes the three factors that cause apple browning,including variety characteristics,pre-harvest and post-harvest,and discusses the pathogenesis of apple tiger skin disease and pulp browning and the control measures of apple browning,which will provide theoretical reference for inhibiting apple browning during post-harvest storage.

关 键 词：苹果 褐变因素 褐变机理 控制措施 

分 类 号：S661.1[农业科学—果树学]