树莓保鲜加工技术对生物活性的影响综述  

The Impact of Preservation and Processing Techniques on Bioactive Compounds of Rubus ideaus:A Review

作　　者：赵睿 霍跃 ZHAO Rui(Massey University,Palmerston North,New Zealand,4410)

机构地区：[1]新西兰梅西大学,北帕默斯顿4410 [2]哈尔滨工业大学马克思主义学院,黑龙江哈尔滨150000

出　　处：《园艺与种苗》2024年第11期19-21,共3页Horticulture & Seed

摘　　要：树莓果实中富含多种生物活性成分,但在储运加工过程中极易流失。为最大限度地保留树莓中的有益物质,应采取适当的储存、加工和包装措施,以减少活性化合物氧化、降解和流失的风险。该文综述了多种采后保鲜和加工技术对树莓生物活性成分的影响,以期为保留树莓营养价值和采后可持续发展提供参考。Rubus ideaus is rich in various bioactive components,which are easily lost during the storage and processing.In order to maintain the beneficial substances in raspberries to the maximum extent possible,appropriate storage,processing and preservation measures should be taken to reduce the risk of oxidation,degradation and loss of active compounds.This paper reviewed the effects of various preservation and processing techniques on the bioactive components of R.ideaus,aiming to provide a reference for the retention of the R.ideaus nutritional value and post-harvest sustainability.

关 键 词：树莓 生物活性成分 采后加工 

分 类 号：S663.2[农业科学—果树学] TS255.3[农业科学—园艺学]