| 引用本文: | 胡子聪,舒畅,朱鸿杰,胡超凡,苏凤贤,蒋巧俊.杨梅果实采后品质劣变与保鲜研究进展[J].包装工程,2025,(1):106-116. |
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| 杨梅果实采后品质劣变与保鲜研究进展 |
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胡子聪1,4,2,3,舒畅1,4,朱鸿杰1,4,胡超凡1,4,3,苏凤贤1,4,3,蒋巧俊1,4,3
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1.温州市农业科学研究院 浙南作物育种重点实验室，浙江 温州 325006;4.温州市农业科学研究院 食品科学研究所，浙江 温州 325006;2.西南大学 食品科学学院，重庆 400715;3.温州市特色食品资源工程技术研究中心，浙江 温州 325006
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| 摘要: |
| 目的 为综合应用多种保鲜技术、深入研究病害防治策略和加强采后处理技术研究等提供理论参考，推动对杨梅资源的深入研究与杨梅产业的高质量发展。方法 通过文献综述的方法，讨论杨梅果实采后侵染性病害，系统梳理品质劣变的内在因素，包括水分流失、硬度变化、色泽变化、糖酸含量变化和香气成分变化等，分析各种物理和化学保鲜技术，包括低温冷藏、气调包装、减压处理、1-甲基环丙烯等化学处理方法的研究成果。结果 绿色木霉、桔青霉是导致杨梅果实出现白腐病和绿霉病等侵染性病害的重要因素，显著缩短了杨梅果实的货架期。杨梅果实采后品质劣变源于多个方面，包括果实自身的生理变化和外界环境因素的影响。通过综合应用低温冷藏、气调包装、减压处理和1-甲基环丙烯等化学处理方法，可以有效抑制果实生理代谢，调节微生物群落结构，维持果实品质，从而延长杨梅的保鲜期。结论 综合应用多种保鲜技术对提升杨梅果实品质和延长保鲜期具有重要意义。未来的研究应进一步探索杨梅病害防治策略，加强采后处理技术的研究，以实现杨梅产业的高质量发展。 |
| 关键词: 杨梅果实 采后 保鲜 品质劣变 |
| DOI：10.19554/j.cnki.1001-3563.2025.01.013 |
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| 基金项目:温州市基础性公益科研项目(N20240003、N20220027);温州科技特派员项目(X2023083，X2023050);文成县重大科技创新攻关项目(2021NKY07);浙江省教育厅一般科研项目(Y202352748) |
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| Research Progress on Postharvest Quality Deterioration and Preservation of Chinese Bayberry Fruit |
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HU Zicong1,4,2,3, SHU Chang1,4, ZHU Hongjie1,4, HU Chaofan1,4,3, SU Fengxian1,4,3, JIANG Qiaojun1,4,3
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(1.Southern Zhejiang Key Laboratory of Crop Breeding,Zhejiang Wenzhou 325006, China;4. Institute of Food Science, Wenzhou Academy of Agricultural Science, Zhejiang Wenzhou 325006, China;2. College of Food Science, Southwest University, Chongqing 400715, China;3. Wenzhou Specialty Food Resources Engineering Technology Research Center, Zhejiang Wenzhou 325006, China)
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| Abstract: |
| The work aims to provide a theoretical reference for the integrated application of various preservation technologies, in-depth study of disease control strategies, and enhancement of postharvest treatment techniques, and promote in-depth research on Chinese bayberry fruit resources and high-quality development of the Chinese bayberry fruit industry. Through literature review, this paper discussed postharvest invasive diseases of Chinese bayberry fruits and systematically elucidated the intrinsic factors of quality deterioration, including moisture loss, changes in firmness, color, sugar-acid content, and changes in aromatic composition. It analyzed the research outcomes of various physical and chemical preservation technologies, including low-temperature storage, modified atmosphere packaging, hypobaric treatment, and chemical methods by 1-Methylcyclopropene etc. The study indicated that Trichoderma spp. and Penicillium citrinum were significant factors leading to invasive diseases like white rot and green mold in Chinese bayberry fruits, markedly reducing their shelf life. The reasons for postharvest quality deterioration of Chinese bayberry fruits were multifaceted, involving both the fruit's physiological changes and external environmental influences. The integrated application of low-temperature storage, modified atmosphere packaging, hypobaric treatment, and chemical treatments by 1-Methylcyclopropene, etc. can effectively inhibit fruit physiological metabolism, regulate microbial community structures, maintain fruit quality, and thereby extend the shelf life of Chinese bayberry fruits. The review results of this article demonstrate the significant importance of integrating multiple preservation technologies to enhance the quality and extend the shelf life of Chinese bayberry fruits. Future research should focus on further exploring disease control strategies and strengthening the study of postharvest treatment techniques, so as to achieve high-quality development in the Chinese bayberry fruit industry. |
| Key words: Chinese bayberry fruit postharvest preservation quality deterioration |
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