打蜡处理对果实品质的影响研究概述  

The Research Progress and Vision of Waxing on Fruits

作　　者：刘娇娇 司雅静 王爱德[1] 袁晖[1] LIU Jiao-jiao;SI Ya-jing;WANG Ai-de;YUAN Hui(Shenyang Agricultural University College of Horticulture,Key Laboratory of Fruit Postharvest Biology,Shenyang,Liaoning 110161)

机构地区：[1]沈阳农业大学园艺学院/辽宁省果品采后生物学重点实验室,辽宁沈阳110161

出　　处：《辽宁农业科学》2021年第5期70-72,共3页Liaoning Agricultural Sciences

基　　金：国家重点研发计划(2018YFD0201403)。

摘　　要：文中综述了打蜡处理在改善果实外观、内质及保鲜作用中的研究概况,明确了打蜡处理能够增强果品表面的光泽度,改善外观,还可以堵塞果品表面的气孔,减少果品水分流失,有利于保持果品新鲜度,更能有效控制果品病害的发生,进而延长果品贮藏期和货架期。以期为果品打蜡的相关研究提供有益参考。In this paper, we summarized the wax appearance, endoplasmic reticulum, and fresh fruit in the research work, has been clear about the waxing process can enhance the fruit surface gloss, improve the appearance, can jam fruit surface pores, reduce fruit water erosion, is beneficial to keep the fruit fresh, more effective control of fruit diseases occur, and then extend the fruit storage period and shelf life. In order to provide a useful reference for the related research of fruit waxing.

关 键 词：果蜡 品质 病害 保鲜 

分 类 号：S661.2[农业科学—果树学]