甘薯采后物理、化学与生物保鲜技术研究现状  

Research status of postharvest physical,chemical and biological preservation technology of sweetpotato

作　　者：李露露 张苗[1] 孙红男[1] 木泰华[1] Li Lulu;Zhang Miao;Sun Hongnan;Mu Taihua(Institute of Food Science&Technology,Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing,Ministry of Agriculture&Rural Affairs,Beijing 100193,China)

机构地区：[1]中国农业科学院农产品加工研究所/农业农村部农产品加工综合性重点实验室,北京100193

出　　处：《江苏师范大学学报（自然科学版）》2021年第3期36-41,共6页Journal of Jiangsu Normal University：Natural Science Edition

基　　金：北京市科委计划项目(Z191100004019012);财政部和农业农村部:国家现代农业产业技术体系;中国农业科学院科技创新工程(CAAS-ASTIP-202X-IFST)。

摘　　要：甘薯因其产量高、营养价值丰富,且具有多种生物活性物质和功能成分而备受关注,但甘薯在采后易受多种因素影响而发生腐烂变质,导致其品质下降,贮藏期缩短.综述了甘薯采后物理、化学与生物保鲜技术应用现状,分析目前存在的问题,并对未来发展趋势进行展望,以期为甘薯高效贮藏保鲜提供技术参考及理论依据.Sweetpotatoes have attracted much attention due to their high yield,rich nutritional value,and a variety of biologically active substances and functional ingredients.However,sweetpotatoes are susceptible to decay and deteriorate after harvest,resulting in a decline in quality and a shortening of storage period.In this paper,the current status of the application of physical,chemical and biological preservation techniques for sweetpotatoes,and the existing problems was reviewed.And the future development trends were prospected,thus to providing technical references and theoretical basis for the efficient storage and preservation of sweetpotatoes.

关 键 词：甘薯 采后 物理保鲜 化学保鲜 生物保鲜 

分 类 号：S531[农业科学—作物学]