Progress on techniques and mechanisms in alleviating chilling injury of postharvest fruits and vegetables | 果蔬采后冷害控制技术及机制研究进展
2012
Jin Peng, Nanjing Agricultural University, Nanjing (China),College of Food Science and Technology | Wang Jing, Nanjing Agricultural University, Nanjing (China),College of Food Science and Technology | Zhu Hong, Nanjing Agricultural University, Nanjing (China),College of Food Science and Technology
Chinese. 许多热带和亚热带果蔬采后在低温贮藏时易发生冷害,表现为表面组织凹陷、变色、水渍状、褐变和失去后熟能力,从而降低食用品质,缩短贮藏寿命。本文重点介绍了减轻果蔬采后冷害的主要技术方法,包括物理方法、化学处理和生物技术。此外,对调控冷害发生的主要机制进行了总结与讨论,并提出了今后进一步研究的方向。
Show more [+] Less [-]English. Most tropical and subtropical fruits are susceptible to chilling injury, mainly manifested as surface pitting and discoloration, water soaking, browning, and failure to ripening. The development of these chilling injury symptoms negatively affects fruit quality and thus shortens storage life. In this article, different postharvest approaches applied to alleviate chilling injury, such as physical techniques, chemical treatments and genetic engineering,were thoroughly reviewed. Meanwhile, the mechanisms involved in the alleviation of chilling injury were discussed and the future research need was proposed.
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