柑橘内在品质评价及保鲜技术研究进展  

Research Progress in Evaluation Methods and Maintenance Techniques of Inner Citrus Quality

作　　者：陈山乔 李丹丹 贾丽娜 韩庆秋 孙志栋 CHEN Shan-qiao;LI Dan-dan;JIA Li-na;HAN Qing-qiu;SUN Zhi-dong(Ningbo Academy of Agricultural Sciences,Ningbo 315100,China;College of Science and Technology,Hebei Agricultural University,Cangzhou 061100,China)

机构地区：[1]宁波市农业科学研究院,浙江宁波315100 [2]河北农业大学理工学院,河北沧州061100

出　　处：《包装工程》2021年第7期45-53,共9页Packaging Engineering

基　　金：国家科技支撑计划(2015BAD16B03);宁波市农业技术推广项目(2019NT006)。

摘　　要：目的旨在为采后柑橘运输和贮藏保鲜提供参考,降低其品质下降对柑橘产业造成的影响。方法根据柑橘内在品质相关特性方面的文献,总结影响柑橘内在品质的生理、病理因素,归纳国内外柑橘类水果保鲜技术的现状,叙述多种新型柑橘品质维持技术,并对其进行比较。结论柑橘内在品质的评价方法主要集中在少数重要指标上,缺乏全面反映柑橘内在品质的评价方法;在贮藏过程中,青霉菌和绿霉菌的侵染以及自身的无氧呼吸作用等因素是柑橘品质降低的主要原因。由于物理保鲜方法存在设备耗能较大、占用空间大等问题,传统的化学保鲜剂尤其是农药类柑橘保鲜剂存在危害环境和人体健康的风险,因此寻求环保、高效的保鲜方法尤为重要,需进一步研究新型的柑橘保鲜方法,加快柑橘保鲜方法的研究进展具有重要意义。This paper aims to provide guidance for the transportation,storage and preservation of post-harvest citrus,and to reduce the impact of quality degradation on the citrus industry.Literatures on the intrinsic quality of citrus are collected,physiological and pathological factors that affect the intrinsic quality of citrus are summarized,the current status of citrus fruit preservation at home and abroad is summed up,a variety of new citrus quality maintenance techniques are described,and comparisons among them are made.The intrinsic quality evaluation methods of citrus mainly focus on the evaluation of a few important indicators.But it lacks comprehensive evaluation methods to reflect the intrinsic quality of citrus.the infection of penicillium and green mold as well as the anaerobic respiration are the main reasons for the deterioration of citrus quality during storage.Physical preservation methods face problems such as equipment's huge energy consumption and serious space waste.Traditional chemical preservatives,especially pesticide citrus preservatives,have risks of polluting the environment and harming human health.Therefore,it is particularly important to seek methods which are environmentally friendly and efficiency for preservation.New citrus preservation methods still need further experimental research,and it is of great significance to accelerate the research progress of citrus preservation.

关 键 词：柑橘 内在品质 防腐保鲜 保鲜剂 拮抗菌 

分 类 号：S379.2[农业科学—农产品加工]