摘要
采后的鲜食葡萄在贮藏过程中存在诸多问题,如果肉变软、果皮褐变等。针对市面占主导的鲜食型葡萄品种及特性进行了归类,并对鲜食型葡萄采后保鲜技术进行了综合探讨,阐述了物理、化学、生物保鲜技术的原理及优缺点,以期为鲜食型葡萄的采后贮藏保鲜研究提供理论参考。
There are many problems in the storage of fresh grapes after harvest like flesh softening,browning of the peel during storage and so on.In this paper,the main grape varieties and characteristics of fresh food grape were classified,and comprehensively discussed the fresh-keeping technology of table grapes,and expounded the principles,advantages and disadvantages of physical,chemical,and biological preservation techniques,in order to provide a theoretical reference for the study of fresh-grape storage and preservation.
作者
莫华
周晓洁
戴赛飞
周文化
MO Hua;ZHOU Xiaojie;DAI Saifei;ZHOU Wenhua(Hu'nan Key Laboratory of Processed Food for Special Medical Purpose,Changsha,Hu'nan 410004,China;Hu'nan Applied Technology University,Changde,Hu'nan 415100,China;College of Food Science and Engineering,Central South Forestry of Science and Technology University,Changsha,Hu'nan 410004,China;Institute of Production Quality Supervision and Inspection of Hu'nan Province,Changsha,Hu'nan 410007,China)
出处
《农产品加工》
2020年第24期59-63,共5页
Farm Products Processing
基金
湖南省教育厅科学研究项目“鲜食型‘红地球’提子葡萄品质劣变机制研究”(18C1612)。
关键词
鲜食型
葡萄
采后
保鲜技术
fresh table
grape
post-harvest
fresh-keeping technology
