热处理对果蔬贮藏品质与采后生理的影响及其应用.pdfVIP

热处理对果蔬贮藏品质和采后生理的影响及其应用 1 1,2 1∗ 1 1 孔祥佳 郑俊峰 林河通 林艺芬 陈艺晖 （1.福建农林大学食品科学学院, 福州 350002 ；2.漳州职业技术学院食品与生物工程系, 福 建 漳州 363000 ） 【摘要】热处理(35~50℃)是一种无毒、无农药残留的物理保鲜方法，可延长采后果蔬 的货架期。本文综述了热处理方法，热处理对果蔬营养风味、色泽、硬度和失重等贮藏品质 的影响，热处理对果蔬呼吸作用、活性氧代谢、膜脂过氧化和酚类物质代谢等采后生理的影 响，及热处理技术在果蔬贮藏保鲜中的应用。提出了热处理在果蔬贮藏保鲜研究中存在的问 题和进一步研究方向，为果蔬热处理的深入研究提供参考。 关键词：果蔬 贮藏保鲜 热处理 品质 采后生理 Effects of Hot Treatment on Quality and Postharvest Physiology of Fruits and Vegetables during Storage and its Application Kong Xiangjia1 Zheng Junfeng1,2 Lin Hetong1 Lin Yifen1 Chen Yihui1 (1. College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; 2. Department of Food Science and Biological Engineering, Zhangzhou Vocational Technical College, Zhangzhou 363000, China) Abstract Hot treatment (35~50 ℃) is a physical preservation method with non-toxic and non-pesticide, which can maintain for a longer duration on storage fresh fruits and vegetables. The hot treatment methods and the effects of hot treatment on quality, postharvest physiology and application of fresh fruits and vegetables were reviewed, including nutrition, flavor, color, firmness, weight loss, respiration, active oxygen metabolism, lipid peroxidation, phenolic metabolism, chilling injury, diseases and insect pests. The limitations of hot treatment research were discussed. It provides a reference for further research on hot treatment. Key words Fruits and vegetables, Storage, Hot treatment, Quality, Postharvest physiology 基金项目：国家科技支撑计划专项(2007BAD07B06)、福建省重点科技项目(2006S0003)、福建省高等学校新 世纪优秀人才支持计划（闽教科〔2007 〕20 号）资助。 作者简介：孔祥佳(1983-)，女，山东省邹城市人，博士研究生。研究方向：农产品加工及贮藏工程。 ∗通讯作者：林河通(1967-)，男，福建安溪人，博士，教授，博士生导师。研究方向：