食品科学2012，Vol.33Issue(7)：346-349,4.
采后贮藏环境诱导柑橘果皮油胞病的发病机制
Oleocellosis Mechanism of Postharvest Citrus Peel Induced by Storage Conditions
摘要
Abstract
Oleocellosis, a physiological disorder of citrus fruits, can be easily induced by changes in storage conditions such as storage temperature, relative humidity （RH） and gas level. Meanwhile, oleocellosis can also be aggravated by too high or too low storage temperature and fluctuated storage temperature, thus affecting antioxidant activity and water transportation. In addition, inappropriate relative humidity can result in water loss in fruits, which can cause albedo dehydration due to altered water potential in the albedo of citrus fruits and corresponding occurrence of oleoceUosis in citrus peel. Moreover, oleocellosis also can be induced by low 02 and high CO2 level, thereby resulting in an obvious change in respiration intensity and other physiological metabolisms of citrus as well as changes in water content and cell membrane lipid of citrus peel. In this article, the effects of storage conditions on the pathogenesis of oleocellosis are discussed, which will provide a theoretical support for a thorough understanding of the causes, mechanisms and control strategies of oleocellosis.关键词
柑橘/油胞病/贮藏条件/发病机制Key words
citrus/oleocellosis/storage condition/mechanism分类
农业科技引用本文复制引用
刘丽丹,曾凯芳..采后贮藏环境诱导柑橘果皮油胞病的发病机制[J].食品科学,2012,33(7):346-349,4.基金项目
国家自然科学基金项目 （）
中央高校基本科研业务费专项 （）
