基于文献计量学的板栗保鲜的研究分析
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摘要
文章以文献计量学的分析方法,以中国知识资源总库为平台,对中国关于"板栗保鲜"的研究情况进行检索,并对检索结果进行统计与分析,结果显示:1977—2017年,我国研究者对板栗保鲜技术的研究有了较大的进步,在近20年里,关于板栗保鲜的研究型论文数量有了很大的突破。尤其是2003年以来,有不少研究者将其作为一门研究,而不仅仅是科普、科技信息的传播。研究者主要分布在板栗的产区,相关研究主要发表在食品类期刊和农林类期刊上。板栗的有效保鲜技术主要有物理储藏和化学储藏两大种方法,20世纪70年代以后,主要采用低温冷藏、涂膜贮藏、照射贮藏、硅窗气调贮藏、空气离子贮藏法等物理方法,化学保鲜的方法主要包括化学杀菌剂浸泡、熏蒸、保鲜液膜贮藏。自1992年起,随着化学技术的进步,兴起了将天然资源经过化学改性制备保鲜涂料的方法,也用于板栗的涂膜保鲜。保鲜技术的分类分布,揭示了我国板栗保鲜研究领域的研究热点及现状,为探究板栗保鲜技术的发展和研究提供了参考。
Based on the analytical method of bibliometric, the research literatures of Chinese chestnut status ofpreservation published on CNIK are searched and analyzed. The results show that the preservation technology of Chinesechestnut obtained tremendous progress from 1977 to 2017, and the number of research papers has a great breakthrough inrecent 20 years. Since 2003, the preservation of Chinese chestnut is studied by many researchers as a research subject notjust as information dissemination. Researchers mainly come from chestnut producing area and their research on thepreservation technology of Chinese chestnut are mainly published in food periodicals, agriculture and forestry periodicals.The effective preservation technology of chestnut mainly includes physical storage and chemical preservation, and afterthe 1970s, the main physical storage methods are low-temperature storage, coating storage, irradiation storage, siliconwindow controlled atmosphere storage, air ion storage, etc. The main chemical preservation include chemical fungicidesoaking, fumigation and preservation of liquid film storage. Since 1992, with the progress of chemical technology, theresearchers use natural resources to prepare fresh-keeping coatings through chemical modification, which are also usedfor the preservation of chestnut.The research hotspots and status of Chinese chestnut preservation are revealed by theclassification and distribution of preservation techniques. And the reference for the development and research of chestnutpreservation technology are provided.
Based on the analytical method of bibliometric, the research literatures of Chinese chestnut status ofpreservation published on CNIK are searched and analyzed. The results show that the preservation technology of Chinesechestnut obtained tremendous progress from 1977 to 2017, and the number of research papers has a great breakthrough inrecent 20 years. Since 2003, the preservation of Chinese chestnut is studied by many researchers as a research subject notjust as information dissemination. Researchers mainly come from chestnut producing area and their research on thepreservation technology of Chinese chestnut are mainly published in food periodicals, agriculture and forestry periodicals.The effective preservation technology of chestnut mainly includes physical storage and chemical preservation, and afterthe 1970s, the main physical storage methods are low-temperature storage, coating storage, irradiation storage, siliconwindow controlled atmosphere storage, air ion storage, etc. The main chemical preservation include chemical fungicidesoaking, fumigation and preservation of liquid film storage. Since 1992, with the progress of chemical technology, theresearchers use natural resources to prepare fresh-keeping coatings through chemical modification, which are also usedfor the preservation of chestnut.The research hotspots and status of Chinese chestnut preservation are revealed by theclassification and distribution of preservation techniques. And the reference for the development and research of chestnutpreservation technology are provided.
引文
[1]蓝卫中.板栗栽培技术问答[M].北京:中国农业出版社,1997.
[2]蒋世云,卢文学,庞瑜.板栗保鲜技术综述[J].广西热带农业,2001(3):14-16.
[3]王彦.板栗验方与食疗[J].食品与健康,2008(10):40.
[4]张孔海,尹健,吴斌.提高板栗保鲜质量降低损耗的途径[J].食品科学,1997(12):65-67.
[5]史少凡,杨慧.基于文献计量学的我国板栗研究核心期刊载文研究[J].安徽农业科学,2012(11):6939-6940.
[6]冯建灿,郑根宝,毕琼媛,等.1994—2003十年间中国板栗文献计量研究[J].经济林研究,2005(1):74-78.
[7]谢林,石雪晖,罗赛男.板栗贮藏保鲜研究综述[J].山西果树,2005(3):32-34.
[8]袁道强,舒友琴,边传周,等.板栗贮藏及保鲜方法研究进展[J].郑州牧业工程高等专科学校学报,2000(4):267-269.
[9]兰霜,黎厚斌,吴习宇.壳聚糖复合涂膜对板栗保鲜效果的影响研究[J].包装学报,2017(1):85-90.
[10]张忠良,鲁周民,李文华.魔芋葡甘聚糖在板栗保鲜中的应用[J].中国农学通报,2005(2):83-84,133.
[11]刘恒烈,葛惠民,李文忠,等.保鲜液膜对板栗贮藏的效应[J].植物生理学通讯,1994(5):337-339.
[2]蒋世云,卢文学,庞瑜.板栗保鲜技术综述[J].广西热带农业,2001(3):14-16.
[3]王彦.板栗验方与食疗[J].食品与健康,2008(10):40.
[4]张孔海,尹健,吴斌.提高板栗保鲜质量降低损耗的途径[J].食品科学,1997(12):65-67.
[5]史少凡,杨慧.基于文献计量学的我国板栗研究核心期刊载文研究[J].安徽农业科学,2012(11):6939-6940.
[6]冯建灿,郑根宝,毕琼媛,等.1994—2003十年间中国板栗文献计量研究[J].经济林研究,2005(1):74-78.
[7]谢林,石雪晖,罗赛男.板栗贮藏保鲜研究综述[J].山西果树,2005(3):32-34.
[8]袁道强,舒友琴,边传周,等.板栗贮藏及保鲜方法研究进展[J].郑州牧业工程高等专科学校学报,2000(4):267-269.
[9]兰霜,黎厚斌,吴习宇.壳聚糖复合涂膜对板栗保鲜效果的影响研究[J].包装学报,2017(1):85-90.
[10]张忠良,鲁周民,李文华.魔芋葡甘聚糖在板栗保鲜中的应用[J].中国农学通报,2005(2):83-84,133.
[11]刘恒烈,葛惠民,李文忠,等.保鲜液膜对板栗贮藏的效应[J].植物生理学通讯,1994(5):337-339.