蔬菜采后保鲜技术的应用与发展
The Application and Development of Vegetables Postharvest Fresh-keeping Technology
乌翛冰 1张志祥 1崔燕 2凌建刚2
作者信息
- 1. 浙江省宁波市惠贞书院,浙江宁波315016
- 2. 宁波市农业科学研究院,浙江宁波315040
- 折叠
摘要
蔬菜的营养价值极高,但采后蔬菜容易变质腐烂,如不能有效地保鲜就会失去原有的营养价值,因此蔬菜保鲜技术至关重要.目前,冰温保鲜、热激处理、加钙保鲜处理等技术在蔬菜保鲜方面应用较广,植物天然激素和基因工程保鲜等方面的研究也有一定进展.综合国内外的研究,从物理、化学、生物3个方面阐述了蔬菜采后保鲜的各种方法及特点,同时指出各自存在的问题,并对蔬菜保鲜技术的发展进行了展望.
Abstract
The nutritional value of vegetable is very high,but it is easy to deteriorate and decay after harvest,if not be well treated,it will lose its original nutritional value,so the vegetable preservation technology is very important.At present,the technology of ice temperature preservation,heat shock treatment and calcium preservation has a wide application in vegetable preservation,and there is some progress in the research of plant natural hormone and gene engineering preservation.Combining the domestic and foreign researches,methods and characteristics of vegetables postharvest preservation were elaborated from aspects of physics,chemistry and biology.The existing problems were pointed out,and the development of vegetable fresh-keeping technology was forecasted.
关键词
蔬菜/保鲜技术/物理/化学/生物Key words
Vegetables/Fresh-keeping technology/Physics/Chemistry/Biology引用本文复制引用
基金项目
宁波市科技新苗培养计划项目()
宁波市农业重大重点项目(2013C11007)
出版年
2016
国家科技期刊平台
NSTL
维普
万方数据