蓝莓保鲜技术研究进展  

Recent Advances in Postharvest Technologies to Extend the Shelf Life of Blueberries

作　　者：丁捷[1,2] 刘春燕 黄彭[1,4] 李红莹 陈黎维[2] 蒲小燕 刘耀文 秦文 DING Jie;LIU Chunyan;HUANG Peng;LI Hongying;CHEN Liwei;PU Xiaoyan;LIU Yaowen;QIN Wen(College of Food Science,Sichuan Agricultural University,Ya’an,Sichuan 625014,China;College of Food Science and Technology,Sichuan Tourism University,Chengdu 610100,China;Chengdu Kuafu Technology Co.,LTD.,Chengdu 610100,China;Department of Quality Management and Inspection and Detection,Yibin University,Yibin,Sichuan 644000,China)

机构地区：[1]四川农业大学食品学院,四川雅安625014 [2]四川旅游学院食品学院,成都610100 [3]成都挎福科技有限责任公司,成都610100 [4]宜宾学院质量管理与检测学部,四川宜宾644000

出　　处：《园艺学报》2023年第9期1944-1958,共15页Acta Horticulturae Sinica

基　　金：四川省科技计划项目(2021JDRC0030,2021YJ0262)。

摘　　要：蓝莓的采后品质深受采摘季节气温和销贮运条件等客观因素影响。总结了导致蓝莓采后品质劣变的主要原因;收集了与蓝莓采后货架期延长和贮藏品质提升相关的最新技术信息,对目前蓝莓采后化学、物理及生物保鲜技术进行综述。今后应从细胞和分子水平上对蓝莓采后生理、病理及保鲜技术作用机理进行深入研究;运用多种保鲜技术复合处理,减少采后处理过程中的水分残留和机械损伤,实现货架期保持良好外观及内在品质。The post-harvest quality of fresh blueberries is limited by objective factors such as temperature during the picking season and marketing and storage conditions.This paper explores the main causes of post harvest quality deterioration of blueberries;collects the latest information related to post harvest shelf-life extension and storage quality improvement of blueberries,and reviews the three types of post harvest treatment technologies,namely chemical,physical and biological,at home and abroad.In the future,post harvest physiopathology and preservation techniques should be studied in depth at the cellular and molecular levels.And on this basis,a variety of fresh-keeping technologies are used to reduce moisture residue and mechanical damage in the post-harvest treatment process,so as to maintain good visual appearance and internal quality of blueberries throughout the shelf life.

关 键 词：蓝莓 采后 品质劣变 化学方法 物理方法 生物方法 

分 类 号：S663.9[农业科学—果树学]