摘要
龙眼是广受我国南方消费者喜爱的亚热带水果之一,但其采后贮藏过程中极易发生果肉自溶,严重制约了果实的食用品质和经济效益。该文综述了龙眼果实贮藏过程中果肉自溶的相关生理生化、自溶控制技术及果肉自溶分子生物学等相关研究进展,旨在为延缓龙眼果实品质劣变、抑制龙眼采后果肉自溶,延长贮藏保鲜期提供参考。
Longan is one of the subtropical fruits and very popular in south China.However,its pulp is prone to breakdown during postharvest storage,which severely restricts the edible quality and economic benefits.The relevant physiological and biochemical during longan fruit storage,breakdown control technology,and the molecular biology of pulp breakdown were summarized in this review in order to provide reference for delaying longan fruit quality deterioration,inhibiting longan postharvest pulp breakdown,and prolonging the stor-age and preservation period.
作者
薛鹏宇
殷菲胧
刘云芬
廖玲燕
刘纯友
帅良
XUE Pengyu;YIN Feilong;LIU Yunfen;LIAO Lingyan;LIU Chunyou;SHUAI Liang(Food and Biological Engineering/Guangxi Key Laboratory of Health Care Food Science and Technology,Hezhou University,Hezhou 542899,China;College of Biological and Chemical Engineering,Guangxi University of Science and Technology,Liuzhou 545006,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2022年第16期291-296,共6页
Food and Fermentation Industries
基金
国家自然科学基金项目(31860457)
广西高等教育本科教学改革工程项目(2021JGZ160)
广西高校中青年教师科研基础能力提升项目(2020KY18020
2021KY0705)。
关键词
龙眼
果肉自溶
贮藏保鲜
分子生物学
研究进展
longan
pulp breakdown
storage and preservation
molecular biology
research progress
