作　　者： ; ; ;

机构地区： 中南林业科技大学食品科学与工程学院

出　　处： 《食品科学》 2010年第11期316-319,共4页

摘　　要： 采后热处理作为一种无污染、无残留的新型贮藏保鲜技术,近年来发展快速,已经应用于多种果蔬的采后品控及病虫害防治。本文综述了柑橘类果实采后热处理的主要方法,综合分析了不同处理方法对柑橘类果实理化特征的影响及对冷害和病虫害的控制作用,并展望柑橘果实采后热处理技术的发展趋势及其商业化前景。 Heating treatment of fruits postharvest to control decay and maintain quality is new technology without pollution and residues,which has gained wide attention these years and been used in various fruits and vegetables.However,heating treatment of citrus fruits has been reported infrequently.In this paper,different heating treatment methods are summarized.The effect of heating treatment on quality characteristics of fruits,and reduction of chilling injury and control of diseases and insect pests is discussed.The commercial prospects and development trends of heating treatments for citrus fruits postharvest are also analyzed.

关 键 词： 柑橘 采后 热处理 理化特征 病虫害

领　　域： [轻工技术与工程] [轻工技术与工程]