| 葡萄保鲜技术的研究 |
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| 引用本文： | 段振华,张慜.葡萄保鲜技术的研究[J].食品与发酵工业,2002,28(1):68-71. |
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| 作者姓名： | 段振华 张慜 |
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| 作者单位： | 江南大学食品学院,无锡,214036 |
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| 摘 要： | 介绍了葡萄采后的生理特性、常见的致病菌和贮藏保鲜条件 ,特别提出了灰霉葡萄孢引起的灰霉病是鲜食葡萄最具破坏性的病症 ,论述了葡萄保鲜技术的研究现状 ,并对其发展趋势进行了讨论
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| 关 键 词： | 保鲜 葡萄 灰霉病 |
| 修稿时间： | 2001年9月27日 |
Study on Fresh Keeping Technique of Grape |
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| Duan Zhenhua,Zhang Min.Study on Fresh Keeping Technique of Grape[J].Food and Fermentation Industries,2002,28(1):68-71. |
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| Authors: | Duan Zhenhua Zhang Min |
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| Abstract: | The introduction has made about physiological characterstic of grape posthavest, its common pathogenic microorganism and fresh keeping conditions for it. It was pointed that grape gray mold disease caused by Botrytis cineras is the most destructive one. The present situation and development trend of fresh keeping technique of grape were discussed. |
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| Keywords: | fresh keeping grape gray mold disease |
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