采后保鲜处理对果皮蜡质影响的研究进展  

Research progress on the effects of postharvest preservation treatments on the fruit cuticular wax

作　　者：余焯均 曾瑶英 苏慧 佘杰海 周文化[1,2,3] YU Zhuojun;ENG Yao-ying;SU Hui;SHE Jie-hai;ZHOU Wen-hua(College of Food Science and Engineering,Central South University of Forestry and Technology,Changsha 410004,Hunan,China;Hunan Key Laboratory of Special Medical Food Processing,Changsha 410004,Hunan,China;National Laboratory of Rice Deep Processing and By-products,Changsha 410004,Hunan,China)

机构地区：[1]中南林业科技大学食品科学与工程学院,湖南长沙410004 [2]特医食品加工湖南省重点实验室,湖南长沙410004 [3]国家稻谷深加工及副产物实验室,湖南长沙410004

出　　处：《粮食与油脂》2024年第12期1-6,共6页Cereals & Oils

基　　金：湖南省重点研发计划项目(2023NK2033);林草科技推广项目(2023133127);湖南省自然科学基金项目(2022JJ50260)。

摘　　要：综述了果皮蜡质的成分、结构以及蜡质对采后贮藏的影响,重点阐述了热处理、低温处理、硫处理、褪黑素处理、1-甲基环丙烯处理对果皮蜡质的影响,以期为提高果实耐藏性提供参考。The composition and structure of fruit cuticular wax and the effect of wax on postharvest stor-age were summarized,and the ffects of heat treatment,low temperature treatment,sulfur treatment,me-latonin treatment and 1-methylcyclopropene treatment on the fruit cuticular wax were mainly discussed,in order to provide reference for improving the storage resistance of fruit.

关 键 词：果皮蜡质 贮藏 热处理 褪黑素处理 1-甲基环丙烯处理 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]