荸荠采后贮藏保鲜研究进展  

Research Progress on Postharvest Storage and Preservation of Water Chestnut

作　　者：李飞[1] 李洁[1] 严守雷[1,2,3] LI Fei;LI Jie;YAN Shoulei(College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070;Hubei Huagui Food Co.,Ltd.;Yangtze River Economic Belt Engineering Research Center for Green Development of Bulk Aquatic)

机构地区：[1]华中农业大学食品科技学院,武汉430070 [2]湖北华贵食品有限公司 [3]长江经济带大宗水产绿色发展工程研究中心

出　　处：《长江蔬菜》2022年第14期27-33,共7页Journal of Changjiang Vegetables

基　　金：湖北省技术创新专项研发计划(2019ABA108)。

摘　　要：荸荠贮运过程中易发生黄化褐变、失水皱缩、腐烂变质等品质劣变现象,随着保鲜技术研究的深入,荸荠采后贮藏期得以延长,但仍存在方法单一、难以高效贮藏和实际保鲜效果不理想等缺点。整理归纳了国内外荸荠采后贮藏保鲜技术的研究进展,包括物理保鲜、化学保鲜、生物涂膜保鲜等,旨在为荸荠采后贮藏保鲜和开发新型保鲜技术提供参考。Water chestnut is prone to yellowing and browning,water loss and crinkling,rotting and deterioration in the storage and transportation process.With the continuous research on preservation technology,the postharvest storage period of water chestnut has been extended,but there are still shortcomings such as single method for efficient storage and unsatisfactory actual preservation effect.This paper summarizes the research progress of postharvest storage and preservation technology for water chestnut at home and abroad,including physical preservation,chemical preservation,biological coating preservation and other technical methods,aiming to provide references for postharvest storage and preservation of water chestnut and development of new preservation technology.

关 键 词：荸荠 黄化褐变 生理病害 贮藏保鲜 

分 类 号：S645.3[农业科学—蔬菜学]