猕猴桃采后保鲜技术研究进展

猕猴桃是一种营养丰富的水果,但采后极易腐烂变质,采后贮藏保鲜技术研究是其产业发展的重要课题.因此本文从生物保鲜技术、物理保鲜技术和化学保鲜技术三个方面对猕猴桃的贮藏保鲜研究进行了总结,并重点从天然提取物保鲜技术和微生物保鲜技术两方面综述了近年来猕猴桃采后生物保鲜技术研究,展望了猕猴桃未来贮藏保鲜技术发展趋势,以期为猕猴桃贮藏保鲜技术的进一步发展提供理论依据.     

马铃薯贮藏技术研究进展

综述了近年来国内外马铃薯贮藏技术的研究进展,包括国内外马铃薯贮藏设施、抑芽防腐技术、病害防治技术及病害检测技术的现状,并对未来马铃薯保鲜产业的发展进行展望,旨在为马铃薯的贮藏保鲜提供参考借鉴。     

芒果贮藏现状与对策

对芒果的贮藏生理特性、主要贮藏病害、防腐保鲜处理以及贮藏保鲜方法进行了综述,并对解决芒果贮藏保鲜工作中出现的问题提出了具体对策.     

柑橘贮藏保鲜研究进展

综述了柑橘贮藏保鲜的研究现状和发展趋势,介绍了柑橘采后生理代谢、防腐保鲜技术、贮藏设施和条件、采后分子机理的研究。     

国家农产品保鲜工程技术研究中心(天津)保鲜第二研究室及代表性成果简介

国家农产品保鲜工程技术研究中心(天津)保鲜第二研究室属农业农村部农产品贮藏保鲜重点实验室、天津市农产品采后生理与贮藏保鲜重点实验室核心团队之一,是国家葡萄产业技术体系采后保鲜与贮运岗位科学家团队。该研究室聚焦保鲜行业工程共性技术问题和葡萄、鲜梨、萝卜等大宗果蔬及樱桃、猕猴桃等特色农产品贮藏保鲜问题。     

微生物在果蔬防腐保鲜上的应用研究进展

由于果蔬采后保鲜、运输贮藏等原因,每年损耗率大,造成严重的经济损失。因此,有效延长果蔬采后的贮藏保鲜期,减少果蔬腐烂现象的发生,提高经济效益。化学保鲜剂虽然对果蔬保鲜效果好,对人体和环境都会造成危害。而微生物果蔬保鲜技术是一种安全、无毒、无污染的保鲜技术,已成为研究热点,可替代化学保鲜剂。对微生物在果蔬防腐保鲜上的应用研究进展和微生物抑菌机制进行了综述,以期为微生物在果蔬防腐保鲜上的应用提供参考。     

高能电子辐照对猕猴桃保鲜效果的影响

为探讨高能电子束对猕猴桃贮藏品质及生理生化的影响,以‘红阳’猕猴桃为试材,采用250、500、1000、1500 Gy 等不同剂量高能电子束辐照猕猴桃,置于温度为(1±1)℃、湿度85%~90%冷库中贮藏,研究不同剂量高能电子束辐照对猕猴桃保鲜效果的影响。结果表明,500~1000 Gy电子束辐照剂量为猕猴桃保鲜的适宜使用范围,结合冷藏温度为(1±0.5)℃、相对湿度为80%~90%贮藏技术,可显著降低果实的呼吸强度,显著抑制果实硬度、可溶性固形物、可滴定酸及Vc含量的下降;对果皮及果肉叶绿素的降解有较强的抑制作用,减缓了贮藏期间果肉的褐变,较好地保持了膜完整性,有效地控制了猕猴桃采后的软化衰老进程,减少了其贮藏期间的腐烂变质,保持了果实鲜艳的外观色彩和果肉色泽。其中辐照剂量为500 Gy的电子束辐照处理结合低温贮藏,可使猕猴桃的安全保鲜期由原来的30 天（腐烂率低于10%）延长至80 天（腐烂率为0）,Vc含量可达129.62 mg/100 g。1500 Gy的电子束辐照剂量在一定程度上对果实造成了伤害,为猕猴桃辐照保鲜工艺的临界点。     

草莓果实采后无害化保鲜技术研究进展

草莓营养价值高,但果皮软薄、组织娇嫩、易受机械损伤和病菌侵染,从而造成经济损失。随着我国草莓种植面积的扩大和人们对食品安全的重视,草莓采后无害化贮藏保鲜技术逐渐成为研究热点。本文从低温冷库贮藏、气调贮藏、热激处理、高分子涂膜、天然产物防腐保鲜及辐射保鲜等方面综述草莓果实采后无害化保鲜技术的研究进展,为有效延长草莓采后货架期和减少损失提供技术参考依据。     

猕猴桃的保鲜贮藏技术

猕猴桃收获时正处于呼吸作用的高峰期,果实成熟后在常温下保存时间很短,一般5天~10天就难以运输了。所以,猕猴桃的保鲜贮藏技术是猕猴桃生产增值的关键技术。根据试验,以下几种方法对猕猴桃的保鲜贮藏是可行的。1.贮前措施猕猴桃达到生理成熟即可采收,但猕猴桃生长在不同地区,由于受气候、土壤等条件的影响,达到生理成熟的时期很不一致,采收时应考虑这些因素。(1)适时采收这是保证丰产增收的重要措施。若采收太早,则影响产量,果实也不耐贮藏,食用品质差,降低商品价值;若采收太晚,则果实有可能受到早霜的危害,而且过度成熟的果实会很快软化和…     

猕猴桃鲜果在贮藏期间生理特性变化的研究进展

猕猴桃果实富含生理活性物质,营养丰富,具有抗衰老、预防并治疗疾病等多种功效。本综述对猕猴桃采后呼吸生理特性、成熟生理特性及其在贮藏过程中的变化规律进行了概述,综述了影响果实生理特性的关键因子,包括贮藏果实的环境温度、气体组成、病害控制及其他化学试剂,果实经不同的保鲜技术处理后其生理特性变化存在较大差异。本综述以期为猕猴桃鲜果的贮藏提供一定的参考,同时为猕猴桃产业的深入研究及进一步开发利用提供有益思路。     

剖析影响猕猴桃果实贮藏质量的原因

针对2005年陕西省猕猴桃采收、贮藏、销售的实际情况,以及猕猴桃果实难贮藏困难而且食用品质下降的主要原因进行系统地分析,并提出修正方案.     

烟剂对贮藏期猕猴桃的安全性测试与评价

果实硬度、可溶性固形物的含量、外观以及农药残留作为评价指标，进行了烟剂2号对贮藏期猕猴桃的安全性测试与评价。结果显示，对贮藏期猕猴桃没有造成伤害，是安全的，而且有助于贮藏；农药残留符合国家标准。可见，烟剂2号是一种高效、安全、低残留的绿色农药。     

1-MCP与乙烯吸收剂对猕猴桃果实采后生理及品质的影响

[目的]为解决1-MCP和乙烯吸收剂在猕猴桃贮藏保鲜应用上的问题。[方法]以徐香猕猴桃为试材,研究了1-MCP和乙烯吸收剂对果实贮藏期及货架期果实成熟衰老和品质的影响。[结果]结果表明,1-MCP和乙烯吸收剂均显著地抑制了果实乙烯释放、呼吸作用和脂氧合酶(LOX)活性,使果实硬度下降和营养物质消耗趋缓,延长了果实贮藏期和货架期。1-MCP抑制了猕猴桃果实贮藏期和货架期酯类物质的合成,并在货架期积累了较多的醛类和醇类物质,对果实的风味品质有一定不利影响;乙烯吸收剂处理的果实货架期内酯类物质含量上升较快因而具有较好的风味品质。[结论]综合评价,乙烯吸收剂处理可更好地保持猕猴桃贮藏品质。     

猕猴桃果汁加工工艺研究进展

猕猴桃具有很高的营养价值,深受大众的喜爱。但猕猴桃果实不耐贮藏、不易长途运输。猕猴桃果汁加工可以解决猕猴桃果实集中成熟上市、短期内供过于求的问题,同时还能最大程度地保留其营养成分,是猕猴桃深加工的主要方式。对国内外近几年猕猴桃果汁加工过程中脱皮、制汁、澄清、灭菌、提高稳定性、去除农药残留等关键工艺的最新研究进行归纳和展望,为猕猴桃果汁加工工艺的研究提供参考和技术支持。     

Aloe vera based edible coatings improve the quality of minimally processed ‘Hayward’ kiwifruit

This article studies the efficacy of an edible coating based on Aloe vera gel at four different concentrations (0, 1, 5, 15% (v/v)) in maintaining the quality of fresh-cut kiwifruit. The kiwifruit slices were packaged under passive atmosphere and stored at 4 ± 1 °C. Quality attributes such as colour and texture (firmness and texture profile analysis), titratable acidity, total soluble solids, pectin content, microbial load and sensory parameters were evaluated during storage. In general, Aloe vera coating reduced respiration rates and microbial spoilage in sliced kiwifruit. After seven days of storage, the mesophilic load dropped by approximately one logarithmic unit for slices coated with 15% and 5% Aloe vera. Total pectin depolymerization was also lower in the treated samples and the texture of the uncoated samples deteriorated more rapidly than the treated slices during storage. Furthermore, due to the atmospheric composition and the microbial load, the quality of the control samples declined after six days of storage. Our results show that an Aloe vera coating improved the quality of stored kiwifruit slices. The best results obtained in the instrumental texture profile and in the preference panel test were with the 5% coating, indicating that this may be a healthy alternative coating for fresh-cut kiwifruit.     

烟雾剂熏蒸处理对采后猕猴桃生理代谢及贮藏效果的影响

猕猴桃采后预冷期间,采用两种防腐烟雾剂进行熏蒸处理后进行冷藏,研究比较烟雾剂熏蒸处理对采后猕猴桃生理代谢及贮藏效果的影响。结果表明,烟雾剂Ⅰ、烟雾剂Ⅱ及CK处理的猕猴桃整个贮藏期间果肉硬度、果实乙烯释放速度无显著差异;在贮藏15d及28d测定果实呼吸强度时,使用两种烟雾剂的果实呼吸强度显著大于对照果实,说明使用防腐烟雾剂后的28d内,果实的呼吸强度受到了刺激;腐烟雾剂Ⅰ处理果实的可溶性固形物含量显著高于CK果实;采用烟雾剂Ⅱ处理的猕猴桃果实,软化率和腐烂率都极显著低于对照果实。     

Postharvest performance of the yellow-fleshed ‘Hort16A’ kiwifruit in relation to fruit maturation

Postharvest performance of fruit is dependent on the maturity or physiological state of the fruit at harvest in conjunction with the postharvest management applied. For yellow-fleshed kiwifruit, the flesh colour is a significant quality attribute, and for ‘Hort16A’, flesh colour has been used for timing harvest. Variability in the postharvest performance of ‘Hort16A’ kiwifruit suggests that flesh colour alone is not as strongly indicative of postharvest performance as soluble solids content (SSC) was found to be for ‘Hayward’ kiwifruit 30 years ago. The postharvest performance of ‘Hort16A’ kiwifruit, assessed as the fruit firmness and chilling injury expression during storage, has been associated with a range of fruit characteristics: flesh colour, SSC, firmness, seed colour, fresh weight, dry matter, starch and soluble carbohydrates measured at harvest throughout maturation. The changing responses of the fruit SSC to temperature, and softening to ethylene, have also been determined. The data illustrate the complex nature of ‘Hort16A’ fruit maturation, even when looking only at simple, easy-to-measure fruit attributes. While a yellow flesh colour is a commercial necessity for ‘Hort16A’ kiwifruit, flesh colour is not a robust indicator of postharvest performance and is not tightly linked to SSC or firmness. Changes in the capacity of fruit to respond to temperature or ethylene are not reflected in on-vine changes. Softening in storage is strongly linked to the softening rate occurring on the vine at the time of harvest. Any association between at-harvest characteristics and chilling susceptibility is less clear, and chilling tolerance appears more associated with the completion of growth and carbohydrate accumulation than with increased soluble solids accumulation rates as in ‘Hayward’. Approaches to extend the understanding of the link between maturation, harvest indices and postharvest performance are discussed.