为全面了解油梨保鲜的研究现状,以Web of Science数据库收录的油梨保鲜相关文献为对象,采用CiteSpace文献计量分析软件进行年度发文量、国家、机构、作者和关键词的可视化知识图谱分析,总结油梨保鲜研究趋势及热点.油梨保鲜的研究热度大体呈现上升趋势,研究国家以墨西哥、南非为主,研究机构以高校为主,不同机构和作者交流较为频繁,具有良好的合作网络.研究热点有品质(quality)、果实(fruit)、油梨(Persea americana)、胶孢炭疽菌(Colletotrichum gloeosporioides)和冷害(chilling injury)等.关键词聚类揭示油梨保鲜研究主要围绕胶孢炭疽菌(Colletotrichum gloeosporioides)、热处理(heat treatment)、浮石(pumice)、软化(softening)等主题开展.文章指出,油梨果实保鲜研究存在低温保鲜易导致冷害、保鲜过程中炭疽病发病率高、生物保鲜方法研究不足等问题,后期应加强低温保鲜条件、生物保鲜方法以及果实炭疽病防治方面的研究,开发新型、环保、有效的油梨果实采后保鲜技术,从而延长油梨果实保鲜期.
Abstract
In order to comprehensively understand the current research status of avocado preservation,the literature related to avocado preservation included in Web of Science database were taken as the object.The annual number of articles,countries,institutions,authors and keywords were visualized and analyzed by knowledge graph using CiteSpace bibliometric analysis software,and the research trend and hotspot of avocado preservation were summarized.Overall,the research heat of avocado preservation showed an upward trend.The research countries were mainly Mexico and South Africa,and the research institutions were mainly universities.In addition,the institutions and authors communicated more frequently,and formed a good cooperation network.Research hotspots included quality,fruit,Persea americana,Colletotrichum gloeosporioides,chilling injury etc.Keyword clustering revealed that the research on avocado preservation mainly focused on Colletotrichum gloeosporioides,heat treatment,pumice,softening and other topics.This paper pointed out that there were some problems of avocado fruit preservation,including cold damage caused by low temperature preservation,high incidence of anthracnose and insufficient research on biological preservation methods.Further research should pay more attention on low temperature preservation conditions,biological preservation methods and control of anthracnose in avocado preservation,in order to provide the new,environmentally friendly and effective postharvest preservation technologies for prolonging the preservation period of avocado fruit.
维普
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