龙眼果实品质劣变和贮藏保鲜技术研究进展

Research Progress in Quality Deterioration and Storage Technologies of Longan Fruit

龙眼是中国南方重要的亚热带特色水果,其果实成熟于高温季节,采后极易发生果皮褐变、果肉自溶及病原菌侵染所致果实腐烂等品质劣变,是限制龙眼果实采后保鲜期的主要因素。本文就龙眼果实采后品质劣变(果皮褐变、果肉自溶、病原菌侵染导致果实变质腐烂),热处理、紫外线-强效应波长(UV-B)辐照处理、二氧化氯处理、壳聚糖处理、低温贮藏、气调冷藏、微生物生物保鲜等龙眼果实采后处理及保鲜技术的国内外研究进展进行综述,旨在为延缓采后龙眼果实品质劣变、延长龙眼果实保鲜期提供技术参考。

Longan is an important and characteristic subtropical fruit in southern China. Since longan fruit matured at high temperature season and the fruit quality deteriorated rapidly after harvest due to pericarp browning,aril breakdown and pathogen infection,which were the main factors limiting the shelf-life of harvested longan fruit. In order to providing technical references for delaying the quality deterioration and extending the shelf-life of harvested longan fruit,the research progresses of quality deterioration such as pericarp browning,aril breakdown and fruit decay caused by pathogen infection,and the technologies of postharvest handling and storage like heat treatment,ultraviolet-B（ UV-B） irradiation treatment,chlorine dioxide treatment,chitosan treatment,low temperature storage,controlled atmosphere cold storage or microbial biological control were review in this paper.