热处理对果蔬采后品质及病虫害的影响

Review of effects of heat treatment on maintaining quality and control of diseases and pests of postharvest fruits and vegetables

采后热处理是近年来快速发展的果蔬采后处理技术,广泛应用于改善果蔬贮藏期间的品质、增强抗逆性等 方面。从果蔬贮藏期间的生理生化、采后品质及防治病虫害等方面阐述了热处理的机理,讨论了热处理对果蔬衰老 方面的生理特征如色泽、风味、硬度(软化)、失重、呼吸、乙烯释放、酶活性等变化及与抗逆性有关的诱导蛋白质合成 及基因表达的影响,较全面阐述了热处理防治果蔬贮藏期间病虫害的机理如直接作用于病菌、害虫与提高果蔬的抗 病虫性等。

Heat treatment is considered as an important method to handle postharvest fruits and vegetables in resent years. It is used to maintain quality and increase resistance of fruits and vegetables to diseases during storage. The effects of heat treatment on postharvest fruits and vegetables are reviewed. The effects on physiological characteristics related to senescence such as color, flavor, softening, weight losing, respiration, ethylene production, enzyme activity and taste components, and protein synthesis and gene expression related with adversity of resistance are discussed. The mechanism of heat treatment to control postharvest diseases and pests are also discussed.