果蜡保鲜技术研究进展
水果打蜡是采后商品化处理的重要环节, 也是国际市场对果品商品感官的基本要求。通过打蜡不但可以增强果品表面光泽, 改善外观品质, 提高商品价值, 还可以堵塞果品表面的气孔和皮孔, 降低果品水分流失, 有利于保持果品的新鲜度, 还能有效控制果品的侵染性病害, 进而延长贮藏期和货架期。但不适宜的打蜡处理会引起果实产生异味, 导致果实劣变。本文综述了国内外保鲜果蜡的种类、研制现状、打蜡处理在改善果实内质、外观及在防腐保鲜作用中的最新进展, 并对其存在的问题及应用前景进行了展望, 以期为果蜡的相关研究提供有益参考。
Wax is an important link of the commercialization of post-harvest handling, also is the basic requirement on senses of fruit of international market. Wax coating not only can enhance the fruit surface luster and improve the appearance quality and the commodity value, but can also block the fruit pores and holes on the surface to reduce fruit water loss. What’s more, it can prevent contamination and also prolong the shelf life of products. But unsuitable treatment for fruit will emit odors, and lead to deterioration. This review introduced the research status of kinds of fruit wax and their influence on appearance and inter-quality, and their benefit in keeping fresh of fruits with wax application. Finally, in order to provide beneficial reference for the related research of fruit wax, the future prospects for wax coating for fruits were explored.
标题：果蜡保鲜技术研究进展
英文标题：Progress on wax coating researches for fruits
作者：
姜楠 北京农业质量标准与检测技术研究中心、农业部农产品质量安全风险评估实验室(北京)
王蒙 北京农业质量标准与检测技术研究中心、农业部农产品质量安全风险评估实验室(北京)
韦迪哲 北京农业质量标准与检测技术研究中心、农业部农产品质量安全风险评估实验室(北京)
冯晓元 北京农业质量标准与检测技术研究中心、农业部农产品质量安全风险评估实验室(北京)
中文关键词:蜡,制备技术,品质,保鲜,
英文关键词:fruit wax,preparation technology,quality,freshness,
发表日期：2014-11-17
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