黄瓜采后生理变化及贮藏保鲜技术研究进展  

Postharvest Physiological Changes and Storage Techniques of Cucumber:Research Progress

作　　者：包雨情 陈云鹏[2] 韩颖颖[1] BAO Yuqing;CHEN Yunpeng;HAN Yingying(School of Health Science and Engineering,University of Shanghai for Science and Technology,Shanghai 200093;School of Agriculture and Biology,Shanghai Jiao Tong University,Shanghai 200240)

机构地区：[1]上海理工大学健康科学与工程学院,上海200093 [2]上海交通大学农业与生物学院,上海200240

出　　处：《中国农学通报》2023年第3期35-41,共7页Chinese Agricultural Science Bulletin

摘　　要：黄瓜口感鲜脆,水分含量高,营养丰富,是中国广泛栽培并深受大众喜爱的一种重要鲜食果蔬。但黄瓜采后易发生感官品质下降、营养损耗、微生物感染等问题,进而加速黄瓜腐败变质,使其失去经济价值。因此,适宜的保鲜技术对黄瓜品质劣变进行调控显得尤为重要。本研究着重论述了黄瓜采后生理变化机制,归纳总结了常规传统保鲜技术和当今保鲜领域热点研究对黄瓜贮藏品质的影响,旨在强调联合保鲜技术的优势。最后对现有黄瓜保鲜存在的问题及未来的发展方向进行了分析和展望。Cucumber(Cucumis sativus L.)tastes fresh and crisp,and has high moisture content and rich nutrition.It is an important fresh fruit and vegetable widely cultivated and loved in China.However,after harvest,cucumber is prone to sensory quality decline,nutrient loss,microbial infection and other problems.These will further accelerate the decay and deterioration of cucumber.Eventually,the economic values of cucumber will lose.Therefore,it is particularly important to control the quality deterioration of cucumber by appropriate preservation techniques.This study focuses on the physiological change mechanism of cucumber after harvest,summarizes the effects of traditional preservation techniques and research hotspots in the field of preservation of the storage quality of cucumber.The purpose of this paper is to highlight the advantages of combined preservation techniques.Finally,the existing problems of cucumber preservation are analyzed and the development direction is discussed.

关 键 词：采后生理 传统保鲜方法 联合保鲜技术 微生物保鲜技术 

分 类 号：S379.2[农业科学—农产品加工]