摘要
贮前热处理是一种无毒无残留的物理处理方法,可在贮藏期间延缓某些果蔬衰老,控制病害的发生,提高贮藏质量。热处理与其它处理相结合可增强热处理的效果、降低热处理强度、弥补其不足,成为现在热处理领域的研究热点。复合热处理主要包括热处理与生物拮抗、物理处理、化学处理相结合的综合处理方式。生物拮抗菌中对酵母菌的研究较深入,取得较好效果。热处理与其它物理或化学方法的有机结合,可以进一步提高保鲜效果。综合处理的先后顺序和处理参数的选择对处理效果起决定性作用。综述了近年来国内外的研究成果,以期为此领域的研究提供帮助。
Pre-storage heat treatment is a non- poisonous and non-residuary physical treatment. Heat treatment of fruits and vegetables are used for retarding senescence, control of diseases, and maintaining quality during storage. Combined with other treatments, it can improve the effects or avoid the shortcoming of heat treatment. Combined treatments include biological, physical and chemical treatments. In the biological treatments, focus was put on different yeasts and good results could be obtained. Suitable combined treatments with pre-storage heat and other physical or chemical methods could maintain better fruit quality during storage. The effects of combined treatments are affected by the methodology and parameter. This paper reports the studies in this field in the recent years.
出处
《果树学报》
CAS
CSCD
北大核心
2006年第3期442-447,共6页
Journal of Fruit Science
基金
国家自然科学基金(30270765)
教育部"新世纪优秀人才支持计划"资助(NCETOS-0491)。
关键词
果蔬
热处理
生物拮抗
物理处理
化学处理
Fruits and vegetables
Heat treatment
Biological treatment
Physical treatment
Chemical treatment
