食品研究与开发
食品研究與開髮
식품연구여개발
FOOD RESEARCH AND CEVELOPMENT
2009年
7期
141-143,165
,共4页
马龙传%张红印%姜松%葛玲玲%徐占利
馬龍傳%張紅印%薑鬆%葛玲玲%徐佔利
마룡전%장홍인%강송%갈령령%서점리
水杨酸%水果%采后%贮藏保鲜%品质
水楊痠%水果%採後%貯藏保鮮%品質
수양산%수과%채후%저장보선%품질
salicylic acid%fruit%postharvest%fresh storage%quality
综述近年来使用水杨酸减少水果腐烂、延缓采后果实成熟衰老、保持果实品质、增强果实抗冷害性能和诱导采后果实对病原菌的抗性等方面的研究进展,并展望水杨酸用于水果采后贮藏保鲜的趋势和研究方向.
綜述近年來使用水楊痠減少水果腐爛、延緩採後果實成熟衰老、保持果實品質、增彊果實抗冷害性能和誘導採後果實對病原菌的抗性等方麵的研究進展,併展望水楊痠用于水果採後貯藏保鮮的趨勢和研究方嚮.
종술근년래사용수양산감소수과부란、연완채후과실성숙쇠로、보지과실품질、증강과실항냉해성능화유도채후과실대병원균적항성등방면적연구진전,병전망수양산용우수과채후저장보선적추세화연구방향.
This research progress briefly reviewed the effects of salicylic acid treatments on reducing fruit decay, delaying maturation and senescence, maintaining quality, reinforcing the resistance of chilling injury and inducing disease resistance to the pathogen of postharvest storage fruits. In addition, potential areas for future research and development in fresh storage of postharvest fruit with salicylic acid are suggested.
