摘要
茭白是主要水生蔬菜之一,营养成分丰富,保健价值高,深受消费者青睐。但茭白水分含量高,采后易失水萎蔫变质,常温保存容易出现红变和腐烂现象,感官品质和商品价值大幅降低。为了延长茭白的贮藏保鲜期,提高保鲜质量,本文在介绍茭白主要营养成分及活性功能的基础上,对茭白采后生理生化变化及主要保鲜技术进行了综述,以期为茭白采后保鲜技术研究提供借鉴。
Due to its rich nutrients and high health value,Zizania latifolia has become one of the indispensable vegetables in people’s daily life.However,the water content of Zizania latifolia is high,and it is easy to lose water and wilt after harvest.If it is stored at room temperature for too long,it will cause redness and decay,which will affect the sensory quality and economic value.In order to prolong the storage period of Zizania latifolia,it is necessary to take measures to keep it fresh.This article introduced the main nutritional components and active functions of the Zizania latifolia;and analyzed the postharvest physiological changes of Zizania latifolia.The research progress of the major technical preservation methods of Zizania latifolia was summarized with prospects of future study trend.
作者
董桂君
乔勇进
王春芳
刘晨霞
DONG Gui-jun;QIAO Yong-jin;WANG Chun-fang;LIU Chen-xia(Agricultural Products Preservation and Processing Research Center,Shanghai Academy of Agricultural Sciences,Shanghai 201403,China;School of Medical Devices and Food,University of Shanghai for Science and Technology,Shanghai 200093,China;Shanghai Engineering Research Center for Agricultural Products Preservation and Processing,Shanghai 201403,China)
出处
《保鲜与加工》
CAS
2021年第9期133-138,共6页
Storage and Process
基金
上海市农产品保鲜加工专业技术服务平台(18DZ2291300)
上海农产品保鲜加工工程技术研究中心(19DZ2251600)。
关键词
茭白
采后生理
保鲜技术
研究进展
Zizania latifolia
postharvest physiology
fresh-keeping technology
research pragress
作者简介
董桂君(1997-),女,汉族,硕士生,研究方向:农产品保鲜机理与技术;通信作者:乔勇进,博士,研究员,研究方向:农产品保鲜与加工技术。
