采后龙眼果皮褐变机理及防褐保鲜技术研究进展  

Progress of postharvest browning mechanism of longan pericarp and anti-browning preservation techniques

作　　者：庞纪伟 廖玲燕 郭晓娟 刘云芬 何妹英 殷菲胧 邓宏凯 帅良 PANG Jiwei;LIAO Lingyan;GUO Xiaojuan;LIU Yunfen;HE Meiying;YIN Feilong;DENG Hongkai;SHUAI Liang(College of Chemistry and Food Science,Nanchang Normal University,Jiangxi 330023;College of Food and Biological Engineering,Hezhou University,Guangxi Key Laboratory of Health Care Food Science and Technology;College of Biological and Chemical Engineering,Guangxi University of Science and Technology)

机构地区：[1]南昌师范学院化学与食品科学学院,江西330023 [2]贺州学院食品与生物工程学院,广西康养食品科学与技术重点实验室 [3]广西科技大学生物与化学工程学院

出　　处：《中国果树》2024年第7期25-33,共9页China Fruits

基　　金：国家自然科学基金项目(31860457、32260611);南昌师范学院博士启动基金项目(NSBSJJ2023002)。

摘　　要：果皮褐变是龙眼果实采后发生的一种生理失调现象,严重影响了龙眼采后贮藏和销售,导致龙眼果实市场价值降低。综述了采后龙眼果皮褐变的发生机理,包括果皮失水、病原菌侵染、活性氧积累、酚类物质的酶促褐变和能量亏缺等,同时还介绍了控制采后龙眼果皮褐变的方法,包括低温贮藏、热处理、气调贮藏、辐照和化学试剂等防褐保鲜技术,为控制采后贮藏期间果皮褐变和延长龙眼果实保鲜期提供参考依据。Pericarp browning is a physiological disorder that occurs in longan fruits after harvesting,which seriously affects postharvest storage and marketing of longan and leads to a reduction in market value.Reviewed the mechanisms of postharvest longan pericarp browning,including pericarp water loss,pathogen infestation,reactive oxygen species accumulation,enzymatic browning of phenolics,and energy deficit.Methods of controlling postharvest browning of longan pericarp,including low-temperature storage,heat treatment,air-conditioned storage,irradiation and chemical reagents and other anti-browning and preservation techniques,to provide a reference basis for the control of browning of the peel during postharvest storage and for the extension of the freshness period of longan fruit.

关 键 词：龙眼 果皮褐变 贮藏保鲜 研究进展 

分 类 号：S667.2[农业科学—果树学]