柚果实贮藏保鲜技术研究进展

    Research Progress of the Storage and Preservation Technology of Pomelo Fruit

    • 摘要: 目前我国柚果实采后的商品化处理程度较低,致使柚果实在贮藏期间易发生汁胞粒化、酸化等问题,严重影响了果实的商品价值。从低温保鲜技术、涂膜保鲜技术、保鲜薄膜袋技术及其他保鲜技术等方面综述了国内外有关柚果实贮藏保鲜技术的研究进展及发展趋势,分析目前柚果实贮藏保鲜存在的主要问题,并就柚果实贮藏保鲜技术的主要研究方向进行展望,以期为柚果实贮藏保鲜技术的研究与应用提供参考。

       

      Abstract: At present, the treatment degree of post-harvest commercialization of pomelo fruit in China was relatively low, which made pomelo fruit easy to suffer from juicy sac granulation and acidification during storage, which seriously affected the commodity value of the fruit. The research progress and development trend of storage and preservation technology of pomelo fruit at home and abroad were summarized from the aspects of low temperature preservation technology, coating preservation technology, preservation film bag technology and other preservation technologies, and the main problems existing in the storage and preservation of pomelo fruit were analyzed. Then, the main research direction of storage and preservation technology of pomelo fruit was prospected in order to provide reference for the research and application of the storage and preservation technology of pomelo fruit.

       

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