高氧气调对果蔬采后生理和品质影响研究进展.pdfVIP

农业机械学报 2009 年 7 月 第 40 卷第 7 期 高氧气调对果蔬采后生理和品质影响研究进展势 刘战丽1 ， 2 王相友2 朱继英2 王 娟2 (1.中国农业大学工学院，北京 100083; 2. 山东理工大学轻工与农业工程学院，淄博 255049) I 摘要1 高氧(21 % -100%)能有效地抑制果蔬无氧呼吸代谢、组织酶促褐变以及风味损失，因此，已成为一 种新的贮藏方式。综述了高氧气调对果蔬呼吸代谢、乙烯合成、组织褐变、活性氧代谢、挥发性物质和营养物质、色 泽和质地以及果蔬腐烂等采后生理和贮藏品质的影响，分析了目前高氧气调研究中存在的不足和今后的研究方 向，为果蔬高氧气调的深入研究提供参考。 关键词z 果蔬气调贮藏高氧生理品质 中图分类号: S609+ .3 文献标识码:A Progress in Effects of High Oxygen on Postharvest Physiology and Quality of Fresh Fruits and Vegetables 1 2 2 2 Liu Zhanli • Wang Xiangyou Zhu Jiyini Wang Juan (1 . College of Engin由ring ， Chino. Agricultural University, Beijing 100083, Chin喝 2. School of Light Industry and Agriculture Engineering , Shandong University of Technology , Zi加 255049， αina) Abstract High oxygen (21 % - 100%) is effective in inhibiting anaerobic fermentation , enzymatic discoloration and flavor loss , so it has been a new way of storage. The effects of high oxygen on postharvest physiology , biochemistry , chemical components and quality of fresh fruits and vegetables were reviewed , including respiration , ethylene production , tissue browning , reactive oxygen species metabolism , volatile compounds, nutrients , color, texture and decay. The limitations of research were discussed. It provides a reference for further research on high oxygen. Key words Fruits and vegetables , Controlled atmosphere storage, High oxygen, Physiology , Quality 乙醇等异味物质还会影响果蔬的风味。另外，厌氧