摘要
介绍了葡萄采后的生理特性、常见的致病菌和贮藏保鲜条件 ,特别提出了灰霉葡萄孢引起的灰霉病是鲜食葡萄最具破坏性的病症 ,论述了葡萄保鲜技术的研究现状 。
The introduction has made about physiological characterstic of grape posthavest, its common pathogenic microorganism and fresh keeping conditions for it. It was pointed that grape gray mold disease caused by Botrytis cineras is the most destructive one. The present situation and development trend of fresh keeping technique of grape were discussed.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2002年第1期68-71,共4页
Food and Fermentation Industries
