红毛丹果实保鲜技术研究进展

Research Progress in Preservation of Rambutan Fruit

摘要:

红毛丹果实风味好且营养价值高，被联合国粮农组织列为优先推广“四大水果”之一，在运输及贮藏的过程中极易发生失水、褐变、腐烂等问题，极大影响外观品质和营养品质。现有保鲜技术存在技术单一、针对性不强、应用难、不安全等问题。本文对红毛丹果实的机械损伤、失水失重、果实冷害、酶促褐变、采后病害和虫害等贮运中存在的问题进行了详细阐述，从采前、采收以及采后环节对保鲜技术进行了归纳总结。着重从商品化处理、物理、化学、生物和综合保鲜等方面，概述了近年来国内外红毛丹采后保鲜技术的研究进展，并展望了今后红毛丹保鲜技术研究与应用的发展方向，以期为红毛丹尤其是国产红毛丹保鲜技术的深入研究提供一定的理论指导。

Abstract:

Rambutan fruit has good flavor and high nutritional value, and is promoted as one of the "four major fruits" by FAO. The fruit is extremely prone to water loss, browning, and rot during transportation and storage, which greatly affects fruit’s appearance and nutritional quality. The existing preservation technologies have problems such as single technology, weak pertinence, high application difficulty and insecurity. In this paper, the problems associated with rambutan fruit such as mechanical damage, water and weight loss, chilling injury, enzymatic browning, post-harvest diseases and insect pests are discussed in detail, and the pre-harvest, harvest and post-harvest preservation technologies are summarized, with the focus on commercialized treatment, and physical, chemical, biological and comprehensive preservation techniques. The recent research progress in preservation technologies for rambutan fruit domestically and abroad is overviewed. The development trend of research and application of the preservation technologies for rambutan in the future is prospected, which provides certain theoretical guidance for further research of the storage and preservation technologies for rambutan, especially the domestic rambutan.