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食品研究与开发:2017,38(21):200-206
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蓝莓采后衰老机理和贮藏保鲜技术研究进展
王磊明,李洋*,张茜,冯刚
(东北林业大学工程技术学院,黑龙江哈尔滨150040)
Senescence Mechanism and Recent Advances in Storage Technology of Blueberries
WANG Lei-ming,LI Yang*,ZHANG Xi,FENG Gang
(College of Engineering and Technology,Northeast Forestry University,Harbin 150040,Heilongjiang,China)
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本文已被:浏览 1472次   下载 1373
投稿时间:2017-02-16    
中文摘要: 介绍蓝莓的衰老机理,从低温保鲜、气调保鲜、物理保鲜、化学保鲜、生物保鲜和综合保鲜等角度对近几年蓝莓保鲜技术进展进行了综述,总结归纳了蓝莓保鲜指标的变化趋势,并且对未来蓝莓保鲜技术进行了展望,旨在为今后更深入的研究提供借鉴和参考。
Abstract:The mechanism of aging of blueberries was firstly introduced.Then the progress of blueberry preservation technology in recent years was reviewed from the perspectives of cryopreservation,controlled atmosphere preservation,physical preservation,chemical preservation,biological preservation and comprehensive preservation.At last,the changes of blueberries'freshness index were summarized and the preservation technology for the future blueberry were prospected,which provided a reference for further research in the future.
文章编号:201721040     中图分类号:    文献标志码:
基金项目:中央高校基本科研业务费专项资金资助项目(2572017CB05)
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