包装与食品机械2016，Vol.34Issue(4)：56-60,69,6.DOI:10.3969/j.issn.1005-1295.2016.04.013
果蔬冷害化学控制技术研究进展
Research Advances in Chemical Technologies of Controlling Chilling Injury for Cold-stored Fruits and Vegetables
摘要
Abstract
Low temperature storage is one of the most effective mean for prolonging the storage life of har-vested fruits and vegetables.However,the chilling-sensitive fruits and vegetables during cold storage are very susceptible to chilling injury,which seriously affects the quality and greatly restricts the storage life of harvested fruits and vegetables.In order to providing the practical technical methods for controlling the development of chilling injury,and prolonging the storage life of harvested fruits and vegetables during cold storage,the re-search progresses of the symptoms of chilling injury,and chemical technologies such as 1-methylcyclopropene, methyl jasmonate,γ-aminobutyric acid,nitric oxide,betaine,oxalic acid,malic acid and salicylic acid for con-trolling chilling injury of cold-stored fruits and vegetables were introduced in this paper.关键词
果蔬/低温贮藏/冷害/化学控制技术/研究进展Key words
fruits and vegetables/cold storage/chilling injury/chemical control technology/research progress分类
轻工纺织引用本文复制引用
林彬,刘译蔓,孙钧政,林育钊,林河通..果蔬冷害化学控制技术研究进展[J].包装与食品机械,2016,34(4):56-60,69,6.基金项目
福建省重点科技项目（2015N0002）；福建省自然科学基金项目（2012J05054）；福建农林大学高水平大学建设项目 （）
