摘要
综述了果皮蜡质的成分、结构以及蜡质对采后贮藏的影响,重点阐述了热处理、低温处理、硫处理、褪黑素处理、1-甲基环丙烯处理对果皮蜡质的影响,以期为提高果实耐藏性提供参考。
The composition and structure of fruit cuticular wax and the effect of wax on postharvest stor-age were summarized,and the ffects of heat treatment,low temperature treatment,sulfur treatment,me-latonin treatment and 1-methylcyclopropene treatment on the fruit cuticular wax were mainly discussed,in order to provide reference for improving the storage resistance of fruit.
作者
余焯均
曾瑶英
苏慧
佘杰海
周文化
YU Zhuojun;ENG Yao-ying;SU Hui;SHE Jie-hai;ZHOU Wen-hua(College of Food Science and Engineering,Central South University of Forestry and Technology,Changsha 410004,Hunan,China;Hunan Key Laboratory of Special Medical Food Processing,Changsha 410004,Hunan,China;National Laboratory of Rice Deep Processing and By-products,Changsha 410004,Hunan,China)
出处
《粮食与油脂》
北大核心
2024年第12期1-6,共6页
Cereals & Oils
基金
湖南省重点研发计划项目(2023NK2033)
林草科技推广项目(2023133127)
湖南省自然科学基金项目(2022JJ50260)。
关键词
果皮蜡质
贮藏
热处理
褪黑素处理
1-甲基环丙烯处理
fruit cuticular wax
storage
heat treatment
melatonin treatment
1-methylcyclopropene treat-ment
