| 柑橘果皮油胞下陷诱发因素及控制方法 |
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| 引用本文： | 刘丽丹,曾凯芳.柑橘果皮油胞下陷诱发因素及控制方法[J].食品工业科技,2012,33(12):443-446. |
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| 作者姓名： | 刘丽丹 曾凯芳 |
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| 作者单位： | 1. 西南大学食品科学学院,重庆,400715
2. 西南大学食品科学学院,重庆400715 重庆市特色食品工程技术研究中心,重庆400715 |
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| 基金项目： | 国家自然科学基金资助项目(31071618);中央高校基本科研业务费专项资金资助(XDJK2010B001) |
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| 摘 要： | 目前柑橘的生理病变受到普遍关注,尤其柑橘果皮的生理病变—油胞下陷是影响柑橘品质的主要问题。柑橘果皮油胞下陷使柑橘果皮病变主要表现为油胞病和褐斑病,导致柑橘的商品性和耐贮性降低,因此如何减少柑橘果皮的病变是目前研究的热点。本文总结了减少柑橘果皮油胞下陷的因素和多种控制方法,希望能为进一步研究柑橘果皮油胞下陷的方法和根本机制提供技术支持。
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| 关 键 词： | 柑橘 油胞下陷 诱发因素 控制方法 |
Induced factors and controlled methods of oil subsidence in citrus peel |
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| LIU Li-dan,ZENG Kai-fang.Induced factors and controlled methods of oil subsidence in citrus peel[J].Science and Technology of Food Industry,2012,33(12):443-446. |
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| Authors: | LIU Li-dan ZENG Kai-fang |
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| Affiliation: | 1,2,*(1. College of Food Science,Southwest University,Chongqing 400715,China;2. Chongqing Special Food Programme and Technology Research Center,Chongqing 400715,China) |
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| Abstract: | The physiological disorder of citrus peel had been generally concerned by consumers.In particular,oil subsidence was the main problem which affected the appearance quality of citrus.Oil subsidence of citrus peel made physiological disorder of citrus peel performing oil spotting and brown spot,resulting in the commodity and storability of citrus declined.Therefore,how to reduce the citrus peel diseases was a investigative hot spot.This article summarized factors of citrus peel oil subsidence and methods of reducing citrus peel oil subsidence in order to support technical for further study in oil subsidence and the fundamental mechanism of citrus peel oil subsidence. |
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| Keywords: | citrus oil subsidence induced factors controlled methods |
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