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蓝莓作为一种营养价值非常高的水果,近年来在我国受到广泛关注,但是由于蓝莓容易破碎,在贮藏、运输过程中易受机械损伤和微生物侵染而腐烂变质,从而影响果实的食用品质和商品价值。主要分析了影响蓝莓果实品质的因素以及在蓝莓贮藏期间存在的问题,并探讨了采后蓝莓果实色泽、质地等品质劣变的机理,从物理处理和化学处理两方面介绍了蓝莓的采后处理措施,同时通过论述冷藏保鲜、高压电场贮藏保鲜、气调保鲜等多种贮藏保鲜方法介绍了蓝莓果实品质劣变的控制技术和研究现状,并展望了蓝莓果实保鲜技术研究的未来发展趋势。
As a kind of fruit with very high nutritional value, blueberry has drawn much attention in our country in recent years. However, due to the fragility of blueberry, the blueberry is susceptible to mechanical damage and microbial infection during storage and transportation, thus spoil the quality of the fruit Product value. The main factors influencing the quality of blueberry fruit and the problems existed during the storage of blueberry were analyzed. The mechanism of quality deterioration such as the color and texture of blueberry was discussed. The postharvest treatment of blueberry was introduced from the aspects of physical treatment and chemical treatment At the same time, the control techniques and research status of blueberry fruit quality deterioration were introduced by discussing the methods of storage in cold storage, high voltage electric field storage and atmosphere preservation, and the future development trend of blueberry fruit preservation technology was also prospected.