气调保鲜技术对果蔬贮藏品质的研究  

Research of controlled atmosphere preservation technology in maintaining quality of fruits and vegetables during postharvest storage

作　　者：李佳荷 柳洪入 何辉 王春芳 刘晨霞[1] 钟耀广[2] 胡留申 乔勇进[1] LI Jiahe;LIU Hongru;HE Hui;WANG Chunfang;LIU Chenxia;ZHONG Yaoguang;HU Liushen;QIAO Yongjin(Research Center of Agricultural Products Preservation and Processing,Shanghai Academy of Agricultural Sciences,Shanghai 201403,China;College of Food Sciences and Technology,Shanghai Ocean University,Shanghai 201306,China;Shanghai Peach Research Institute,Shanghai 201302,China)

机构地区：[1]上海市农业科学院农产品保鲜加工研究中心,上海201403 [2]上海海洋大学食品学院,上海201306 [3]上海市桃研究所,上海201302

出　　处：《上海农业学报》2025年第1期143-150,共8页Acta Agriculturae Shanghai

基　　金：水蜜桃低温贮藏御冷保鲜技术研究与创新应用(2022-02-08-00-12-F01084);上海市农产品保鲜加工专业技术服务平台(21DZ2292200)。

摘　　要：果蔬采后常温下呼吸旺盛,极易衰老腐烂,每年平均损耗20%—30%。气调保鲜技术通过调控果蔬贮藏微环境中的气体组分来抑制呼吸、降低代谢速率、减少低温冷害、维持芳香品质,延长贮藏期,是一种绿色高效的物理保鲜技术。本文针对果蔬采后衰老、低温冷害、褐变等品质劣变问题,探讨了气调技术对果蔬贮藏过程中呼吸代谢、硬度、色泽、挥发性物质等生理生化指标变化的影响,可为果蔬采后气调保鲜机理研究及技术应用提供支撑。During postharvest storage,high respiration rate of fruits and vegetables resulted in fast senescence at room temperature,with an average annual loss of 20% —30%.The controlled atmosphere is an efficient physical preservation technology that can inhibit respiration,decrease metabolic rate,alleviate chilling injury,maintain aroma quality,and extend storage period by regulating the gas components of the microenvironment.This article focuses on the quality deterioration of fruits and vegetables such as postharvest senescence,chilling injury,and flesh browning.It explores the effects of controlled atmosphere technology on physiological and biochemical indicators such as respiratory metabolism,hardness,color,and volatile substances during fruit and vegetable storage,providing support for the research and technical application of controlled atmosphere technology in postharvest preservation of fruits and vegetables.

关 键 词：果蔬 贮藏期 气调保鲜 品质劣变 冷害 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]