菜心采后贮藏保鲜技术研究进展

菜心采后贮藏保鲜技术研究进展
菜心是中国特色蔬菜之一, 在出口创汇中起着重要的作用。菜心品质柔嫩、风味可口, 能周年栽培, 但采后不耐贮藏, 常温下会使菜心失水严重, 叶片变黄, 微生物浸染会加快变质; 低温较常温能延长贮藏期, 但会出现木质化, 导致口感变韧等现象。因此, 如何有效维持菜心的品质和延长其货架期是菜心保鲜技术的关键。本文介绍了菜心采后生理特性, 阐述了目前国内外菜心采后贮运保鲜情况, 总结了目前主要的保鲜技术, 包括物理保鲜技术(真空预冷及低温、气调、辐射、薄膜、臭氧)、化学保鲜技术(保鲜剂、褪黑素、二甲基二碳酸盐)和生物保鲜技术(壳聚糖涂膜、基因工程), 并对未来菜心保鲜技术的发展方向进行了展望, 以期为采后菜心贮藏保鲜提供理论参考。

Chinese flowering cabbage is one of the vegetables with Chinese characteristics, which plays an important role in earning foreign exchange through export. The quality of the cabbage is soft and the flavor is delicious. It can be cultivated on an annual basis, but it is not resistant to storage after harvest. Under normal temperature, the Chinese flowering cabbage will lose water seriously, the leaves will turn yellow, and the microbial contamination will accelerate the deterioration. Low temperature can prolong the storage time, but lignification will occur, resulting in toughening taste. Therefore, how to effectively maintain the quality and extend the shelf life of Chinese cabbage is the key technology of fresh keeping of vegetables. This paper introduced the physiological characteristics of postharvest Chinese cabbage, and expounded the current situation of storage, transportation and preservation of Chinese cabbage at home and abroad, summarized the current main preservation technologies at present, including physical preservation technologies (vacuum precooling and low temperature, air conditioning, radiation, thin film, ozone), chemical preservation technologies (preservative, melatonin, dimethyl dicarbonate), and biological preservation technologies (chitosan coating and genetic engineering), prospected the development direction of retain freshness technology of Chinese flowering cabbage in the future, so as to provide theoretical reference for future research on Chinese flowering cabbage preservation after harvest.

标题：菜心采后贮藏保鲜技术研究进展
英文标题：Research advances in postharvest storage and preservation techniques of Chinese flowering cabbage

作者：
王萍 仲恺农业工程学院轻工食品学院；广东省农业科学院蚕业与农产品加工研究所,农业农村部功能食品重点实验室,广东省农产品加工重点实验室
王玲 仲恺农业工程学院轻工食品学院
于新 广东省农业科学院蚕业与农产品加工研究所,农业农村部功能食品重点实验室,广东省农产品加工重点实验室
陈于陇 仲恺农业工程学院轻工食品学院；广东省农业科学院蚕业与农产品加工研究所,农业农村部功能食品重点实验室,广东省农产品加工重点实验室
郭靖 仲恺农业工程学院轻工食品学院；广东省农业科学院蚕业与农产品加工研究所,农业农村部功能食品重点实验室,广东省农产品加工重点实验室
陈飞平 仲恺农业工程学院轻工食品学院
罗政 仲恺农业工程学院轻工食品学院
殷娟 仲恺农业工程学院轻工食品学院

中文关键词:菜心,采后,贮藏,保鲜技术,
英文关键词:Chinese flowering cabbage,postharvest,storage,preservation techniques,

发表日期：2020-08-03

2025-2-27 20:29 上传 菜心采后贮藏保鲜技术研究进展.pdf

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