Fundamental aspects of postharvest heat treatments  

作　　者：Susan Lurie Romina Pedreschi 

机构地区：[1]Department of Posthavest Science,The Volcani Center,ARO,Bet Dagan 50250,Israel [2]Pontificia Universidad Cato′lica de Valparaı′so,Escuela de Agronomı′a,La Palma,Quillota,Chile

出　　处：《Horticulture Research》2014年第1期176-182,共7页园艺研究（英文）

摘　　要：Heat treatments have been investigated for use in many aspects of postharvest storage.They have been developed for insect control,prevention of fungal development and prevention of postharvest storage disorders including chilling injury.The treatment times and temperature range vary widely,from days at 356C to 396C in hot air,to up to 636C for less than a minute in hot water.Much of the research has been performed to develop solutions to a particular problem,and less investigation has been conducted on the responses of the commodity to the treatment.However,since the turn of the century,a number of groups have been active in examining the molecular responses and changes that occur in commodities during and after the heat treatment.This review examines the changes at the level of transcriptome,proteome and metabolome that occur in response to the different heat treatments.

关 键 词：treatment. TREATMENT PREVENTION 

分 类 号：F75[经济管理—国际贸易]