【摘要】 冷害是果蔬组织在其冻结点以上的不适低温所造成的生理伤害。冷害导致果蔬采后品质下降,迅速腐烂,造成严重的采后损失。采后化学处理由于残留的问题备受质疑,而且使用种类、剂量和时间都受到严格限制。热处理因其具有杀虫、杀菌、抗冷性和无化学残留的优点逐渐被人们广泛使用。介绍了果蔬的冷害机理、症状以及减轻冷害的方法;并重点介绍了热处理减轻果蔬冷害的方法和机理,并对热处理减轻果蔬冷害的应用前景作了展望。更多还原

【Abstract】 Chilling injury is a physiological disorder caused by the exposure of fruits and vegetables to low temperature above the freezing point.Chilling injury reduces quality on vegetables and fruits,causes rapid decay,and results in serious post-harvest losses.Post-harvest chemical treatment is being questioned due to its residual problems,and the type,dose,processing time are also strictly limited.Because of its advantages of desinsection,sterilization,anti-chilling injury and no chemical residue,heat treatment is gradually being widely used.This paper introduces the symptoms of chilling injury of fruits and vegetables, mechanism of chilling injury and methods to reduce chilling injury,focusing on the methods and mechanism of the heat treatment on reducing chilling injury of fruits and vegetables in cold storage.The prospects of heat treatment is also discussed.更多还原