摘要
绿色果蔬易在贮藏的过程中发生叶绿素降解,从而失去绿色,降低产品的质量。本文主要综述了国外关于果蔬采后护绿的一些研究方法及其成果,这些方法包括化学药剂处理、植物生长调节物质处理、低温和热处理、气调包装、辐照等,希望这些研究成果能为国内相关研究提供参考。
Green plants in storage process had lower quality, which were always companied with chlorophyl degradation, resulting in the loss of green color.This paper reviewed foreign fruits related to delaying loss of green. These methods included treatments with chemicals, plant hormone, cold, heat, modified atmosphere packaging and radiation,etc.This might give domestic research in this field for reference.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第6期421-424,428,共5页
Science and Technology of Food Industry
基金
国家自然科学基金项目(31071599)
关键词
叶绿素降解
采后果蔬
护绿
chlorophyll degradation
post- harvest plants
decaying
