摘要
为延长桑葚果实的加工周期,本文讨论了桑葚贮藏常用的保鲜技术,并对其可能应用的保鲜技术进行展望。常用保鲜技术包括物理保鲜法、化学保鲜法、生物保鲜法等。物理保鲜可采用冷藏保鲜、气调贮藏等方法,减缓果实品质下降速度;化学保鲜常用的保鲜剂有丙酸钠、二氧化氯和乙烯阻断剂1-甲基环丙烯(1-MCP);生物保鲜常采用涂膜保鲜、生物保鲜剂,抑制桑果呼吸作用,提高抗氧化酶活性,从而延长保鲜期。未来可考虑采用植物激素复合壳聚糖的复合处理、新型复合保鲜膜、薄膜材质改性等技术进行桑葚果实保鲜。本文为促进桑果资源的有效利用以及该产业的高质量发展提供参考。
To extend the processing cycle of mulberry fruits,the commonly used preservation techniques for mulberry storage,and the possible application of preservation techniques were discussed.Common preservation techniques includes physical preservation,chemical preservation,biological preservation,etc.Physical preservation methods such as refrigeration and controlled atmosphere storage can be used to slow down the rate of fruit quality decline;the commonly used preservatives for chemical preservation include sodium propionate,chlorine dioxide,and ethylene blocker 1-methylcyclopropene(1-MCP);biological preservation often uses coating preservation and biological preservation agents to inhibit mulberry fruit respiration and enhance antioxidant enzyme activity,thereby extending the preservation period.In the future,technologies such as composite treatment of plant hormones with chitosan,new composite cling film,and film material modification can be considered for the preservation of mulberry fruits.This article provides references for promoting the effective utilization of medicinal mulberry resources and the high quality development of the industry.
作者
闫素平
周勇
吴津蓉
李姗
YAN Suping;ZHOU Yong;WU Jinrong;LI Shan(Xinjiang Agricultural Vocational Technical University,Changji 831100,China)
出处
《安徽农学通报》
2025年第12期16-18,共3页
Anhui Agricultural Science Bulletin
关键词
桑葚
涂膜保鲜
生物保鲜
桑果加工
mulberry
coating preservation
biological preservation
mulberry processing
作者简介
闫素平(1989-),女,河南许昌人,硕士,助教,从事食品冷链物流管理、食品加工研究;通信作者:吴津蓉(1974-),女,四川崇州人,硕士,副教授,从事食品加工技术研究。
