我国猕猴桃主栽品种及贮藏保鲜研究进展
摘要
从我国猕猴桃主栽品种入手,分析了国内外近年来各种贮藏保鲜技术并总结了其特点,剖析了我国目前猕猴桃贮藏保鲜方面存在的问题及未来可能会出现的猕猴桃贮藏保鲜技术发展趋势,同时在促进中国猕猴桃产业的发展方面提出了倡议和展望。
引文
[1]黄宏文,龚俊杰,王圣梅,等.猕猴桃属(Actinidia)植物的遗传多样性.生物多样性,2000(1):1-12.
[2]张美芳,何玲,张美丽,等.猕猴桃鲜果贮藏保鲜研究进展.食品科学,2014(11):343-347.
[3]褚学英,田龙,杜敏华.2种猕猴桃果实中多糖的理化特性及单糖组成研究.西北林学院学报,2007(4):143-145.
[4]黄风瑜.广州市居民猕猴桃消费行为研究.杨凌:西北农林科技大学,2014.
[5]张放.2013年我国主要水果生产统计分析.中国果业信息,2014,31(12):30-42.
[6]许森,陈庆红,罗轩,等.猕猴桃贮藏保鲜技术研究进展.湖北农业科学,2017(5):809-812.
[7]黄宏文,钟彩虹,胡兴焕,等.中国猕猴桃种质资源.北京:中国林业出版社,2013:8-9.
[8]丁捷,刘书香,宋会会,等.红阳猕猴桃果实生长发育规律.食品科学,2010(20):473-476.
[9]张辉,马超,彭熙,等.红阳猕猴桃采后生理及病害研究进展,广东化工,2017(3):107-108.
[10]王明忠,唐伟,侯仕宣.红肉称猴桃新品种红华的选育.中国果树,2006(1):10-12.
[11]Montefiori M,Comeskey D J,Wohlers M,et al.Characterization and quantification of anthocyanins in red kiwifruit(Actinidia spp.).Journal of agricullural and food chemistry,2009,57(15):6856-6861.
[12]陈绪中,李丽,王圣梅,等.4个猕猴桃新品种生物学特性的观察比较.安徽农业大学学报,2007(1):117-119.
[13]李宁,邓红.秦美猕猴桃营养指标分析及猕猴桃粉的研制.安徽农业科学,2015(5):256-258.
[14]Nasiraei L R,Dokhani S.Shahedi M,et al.Effect of packaging and storage on the physicochemical characteristics of two kiwifruit cultivars.JWSS-Isfahan University of Technology,2006,9(4):223-237.
[15]连喜军,鲁晓翔,刘敬,等.猕猴桃的采收保鲜与贮藏.农产品加工,2005(11):45-46.
[16]李盼盼.美味猕猴桃'布鲁诺'果实常温低温贮藏条件下品质风味的变化研究.杭州:浙江工商大学,2015.
[17]杨丹,王琪凯,张晓琴.贮藏温度对采后“金艳”猕猴桃品质和后熟的影响.北方园艺,2016(2):126-129.
[18]赵利军,燕党平,段眉会,等.猕猴桃贮藏保鲜存在的问题及其对策.西北园艺(果树),2011(4):10-11.
[19]王亚楠.气调贮藏对红阳猕猴桃和桑葚采后保鲜效果及其生理机制的研究.南京:南京农业大学,2014.
[20]雷玉山,刘运松,杨晓宇,猕猴桃大帐气调贮藏保鲜技术研究.陕西农业科学,2005(3):46-48.
[21]王中林.猕猴桃气调保鲜储藏技术.科学种养,2016(3):60-61.
[22]Bolondi R,Russo V,Mencarelli F.Anaerobic metabolism during short and long term storage of kiwifruit.Postharvest Biology and Technology,2012,64(1):83-90.
[23]杨德兴.杜玉宽,Matte P,等.猕猴桃的低乙烯气调贮藏保鲜研究.中国果菜,1999(3):13-14.
[24]Beirao-da-Costa S,Steiner A,Correia L,et al.Influence of moderate heat pre-treatments on physical and chemical characteristics of kiwifruit slices.European Food Research and Technology,2008,226(4):641-651.
[25]庞凌云,詹丽娟,李瑜,等.热处理对中华猕猴桃软化的影响.中国食品学报,2015(9):186-191.
[26]刘延娟,董明,王强,等.热处理对“皖翠”猕猴桃贮藏生理及品质的影响.安徽农业科学,2010(16):8636-8638.
[27]Koukounaras A,Sfakiotakis E.Effect of 1-MCP prestorage treatment on ethylene and CO_2 production and quality of'Hayward'kiwifruit during shelf-life after short,medium and long term cold storage.Postharvest Biology and Technology,2007,46(2):174-180.
[28]Polovka M,Park Y S,Ham K S,et al.Ethylene treated kiwifruits during storage.partⅠ:postharvest bioactive,antioxidant and binding properties.Journal of Food Processing and Preservation,2016.
[29]Kwanhong P,Lim B,Lee J,et al.Effect of 1-MCP and temperature on the quality of red-fleshed kiwifruit(Actinidia chinensis).Korean Journal of Horticultural Science&Technology,2017,35(2):199-209.
[30]段眉会,朱建斌,张晓群.1-MCP在猕猴桃贮藏保鲜中的应用.陕西农业科学,2008(6):211-212.
[31]郭叶,王亚萍,费学谦,等.1-甲基环丙烯处理对'徐香'猕猴桃储藏保鲜效果的影响.浙江农林大学学报,2013,30(3):364-371.
[32]夏源苑,饶景萍,辛付存.等.1-MCP处理对“红阳”和“徐香”猕猴桃保鲜效果的影响.北方园艺,2010(24):180-183.
[33]唐燕,马书尚,杜光源.1-甲基环丙烯对猕猴桃贮藏品质的影响.陕西农业科学,2006(5):34-38.
[34]王雪.固载二氧化氯保鲜剂的研制与应用.杭州:浙江大学,2015.
[35]Du J,Han Y.Linton R H.Efficacy of chlorine dioxide gas in reducing Escherichia coli 0157:H7 on apple surfaces.Food Microbiology,2003,20(5):583-591.
[36]王亚萍,郭叶,费学谦.二氧化氯处理对猕猴桃采后部分生理指标的影响.食品工业科技,2016(8):323-325.
[37]龙明秀,王辉,蒋纬,等.固载ClO_2保鲜剂对米良猕猴桃腐败菌的抑菌活性.食品工业科技,2016(4):342-346.
[38]薛敏,高贵田,张思远,等.气体ClO_2对“华优”猕猴桃采后生理及贮藏品质的影响.食品科学,2015(18):257-261.
[39]李江阔,张鹏,张平.二氧化氯在水果保鲜中的应用研究进展,食品工业科技,2011(9):439-442.
[40]祝美云,党建磊.壳聚糖复合膜涂膜保鲜猕猴桃的研究.果树学报,2010,27(6):1006-1009.
[41]Kaya M,Cesoniene L.,Daubaras R,et al.Chitosan coating of red kiwifruit(Actinidia melanandra)for extending of the shelf life.International Journal of Biological Macromolecules,2016(85):355-360.
[42]段眉会.臭氧在猕猴桃贮藏保鲜中的作用.山西果树,2014(5):62.
[43]Zhu R,Lu L,Guo J,et al.Postharvest control of green mold decay of citrus fruit using combined treatment wish sodium bicarbonate and Rhodosporidium paludigenum.Food and Bioprocess Technology,2013,6(10):2925-2930.
[44]杨璐璐.天然保鲜剂的来源与应用前景.中国食品安全报,2016-08-04.
[2]张美芳,何玲,张美丽,等.猕猴桃鲜果贮藏保鲜研究进展.食品科学,2014(11):343-347.
[3]褚学英,田龙,杜敏华.2种猕猴桃果实中多糖的理化特性及单糖组成研究.西北林学院学报,2007(4):143-145.
[4]黄风瑜.广州市居民猕猴桃消费行为研究.杨凌:西北农林科技大学,2014.
[5]张放.2013年我国主要水果生产统计分析.中国果业信息,2014,31(12):30-42.
[6]许森,陈庆红,罗轩,等.猕猴桃贮藏保鲜技术研究进展.湖北农业科学,2017(5):809-812.
[7]黄宏文,钟彩虹,胡兴焕,等.中国猕猴桃种质资源.北京:中国林业出版社,2013:8-9.
[8]丁捷,刘书香,宋会会,等.红阳猕猴桃果实生长发育规律.食品科学,2010(20):473-476.
[9]张辉,马超,彭熙,等.红阳猕猴桃采后生理及病害研究进展,广东化工,2017(3):107-108.
[10]王明忠,唐伟,侯仕宣.红肉称猴桃新品种红华的选育.中国果树,2006(1):10-12.
[11]Montefiori M,Comeskey D J,Wohlers M,et al.Characterization and quantification of anthocyanins in red kiwifruit(Actinidia spp.).Journal of agricullural and food chemistry,2009,57(15):6856-6861.
[12]陈绪中,李丽,王圣梅,等.4个猕猴桃新品种生物学特性的观察比较.安徽农业大学学报,2007(1):117-119.
[13]李宁,邓红.秦美猕猴桃营养指标分析及猕猴桃粉的研制.安徽农业科学,2015(5):256-258.
[14]Nasiraei L R,Dokhani S.Shahedi M,et al.Effect of packaging and storage on the physicochemical characteristics of two kiwifruit cultivars.JWSS-Isfahan University of Technology,2006,9(4):223-237.
[15]连喜军,鲁晓翔,刘敬,等.猕猴桃的采收保鲜与贮藏.农产品加工,2005(11):45-46.
[16]李盼盼.美味猕猴桃'布鲁诺'果实常温低温贮藏条件下品质风味的变化研究.杭州:浙江工商大学,2015.
[17]杨丹,王琪凯,张晓琴.贮藏温度对采后“金艳”猕猴桃品质和后熟的影响.北方园艺,2016(2):126-129.
[18]赵利军,燕党平,段眉会,等.猕猴桃贮藏保鲜存在的问题及其对策.西北园艺(果树),2011(4):10-11.
[19]王亚楠.气调贮藏对红阳猕猴桃和桑葚采后保鲜效果及其生理机制的研究.南京:南京农业大学,2014.
[20]雷玉山,刘运松,杨晓宇,猕猴桃大帐气调贮藏保鲜技术研究.陕西农业科学,2005(3):46-48.
[21]王中林.猕猴桃气调保鲜储藏技术.科学种养,2016(3):60-61.
[22]Bolondi R,Russo V,Mencarelli F.Anaerobic metabolism during short and long term storage of kiwifruit.Postharvest Biology and Technology,2012,64(1):83-90.
[23]杨德兴.杜玉宽,Matte P,等.猕猴桃的低乙烯气调贮藏保鲜研究.中国果菜,1999(3):13-14.
[24]Beirao-da-Costa S,Steiner A,Correia L,et al.Influence of moderate heat pre-treatments on physical and chemical characteristics of kiwifruit slices.European Food Research and Technology,2008,226(4):641-651.
[25]庞凌云,詹丽娟,李瑜,等.热处理对中华猕猴桃软化的影响.中国食品学报,2015(9):186-191.
[26]刘延娟,董明,王强,等.热处理对“皖翠”猕猴桃贮藏生理及品质的影响.安徽农业科学,2010(16):8636-8638.
[27]Koukounaras A,Sfakiotakis E.Effect of 1-MCP prestorage treatment on ethylene and CO_2 production and quality of'Hayward'kiwifruit during shelf-life after short,medium and long term cold storage.Postharvest Biology and Technology,2007,46(2):174-180.
[28]Polovka M,Park Y S,Ham K S,et al.Ethylene treated kiwifruits during storage.partⅠ:postharvest bioactive,antioxidant and binding properties.Journal of Food Processing and Preservation,2016.
[29]Kwanhong P,Lim B,Lee J,et al.Effect of 1-MCP and temperature on the quality of red-fleshed kiwifruit(Actinidia chinensis).Korean Journal of Horticultural Science&Technology,2017,35(2):199-209.
[30]段眉会,朱建斌,张晓群.1-MCP在猕猴桃贮藏保鲜中的应用.陕西农业科学,2008(6):211-212.
[31]郭叶,王亚萍,费学谦,等.1-甲基环丙烯处理对'徐香'猕猴桃储藏保鲜效果的影响.浙江农林大学学报,2013,30(3):364-371.
[32]夏源苑,饶景萍,辛付存.等.1-MCP处理对“红阳”和“徐香”猕猴桃保鲜效果的影响.北方园艺,2010(24):180-183.
[33]唐燕,马书尚,杜光源.1-甲基环丙烯对猕猴桃贮藏品质的影响.陕西农业科学,2006(5):34-38.
[34]王雪.固载二氧化氯保鲜剂的研制与应用.杭州:浙江大学,2015.
[35]Du J,Han Y.Linton R H.Efficacy of chlorine dioxide gas in reducing Escherichia coli 0157:H7 on apple surfaces.Food Microbiology,2003,20(5):583-591.
[36]王亚萍,郭叶,费学谦.二氧化氯处理对猕猴桃采后部分生理指标的影响.食品工业科技,2016(8):323-325.
[37]龙明秀,王辉,蒋纬,等.固载ClO_2保鲜剂对米良猕猴桃腐败菌的抑菌活性.食品工业科技,2016(4):342-346.
[38]薛敏,高贵田,张思远,等.气体ClO_2对“华优”猕猴桃采后生理及贮藏品质的影响.食品科学,2015(18):257-261.
[39]李江阔,张鹏,张平.二氧化氯在水果保鲜中的应用研究进展,食品工业科技,2011(9):439-442.
[40]祝美云,党建磊.壳聚糖复合膜涂膜保鲜猕猴桃的研究.果树学报,2010,27(6):1006-1009.
[41]Kaya M,Cesoniene L.,Daubaras R,et al.Chitosan coating of red kiwifruit(Actinidia melanandra)for extending of the shelf life.International Journal of Biological Macromolecules,2016(85):355-360.
[42]段眉会.臭氧在猕猴桃贮藏保鲜中的作用.山西果树,2014(5):62.
[43]Zhu R,Lu L,Guo J,et al.Postharvest control of green mold decay of citrus fruit using combined treatment wish sodium bicarbonate and Rhodosporidium paludigenum.Food and Bioprocess Technology,2013,6(10):2925-2930.
[44]杨璐璐.天然保鲜剂的来源与应用前景.中国食品安全报,2016-08-04.