鲜食玉米采后保鲜技术研究进展

Research progress on postharvest fresh-keeping technology of fresh corn

中文关键词:  鲜食玉米  采后贮藏  品质劣变  保鲜技术

英文关键词:fresh corn  postharvest storage  quality deterioration  preservation technology

中文摘要:

      玉米属于全谷物范畴, 兼具粮和果两类食物特性, 富含蛋白质、淀粉、果糖以及多种矿物质等。随着人民生活水平的提升, 消费者们对玉米口感和品质的要求进一步提升。鲜食玉米则因其甜、香、糯以及营养价值高等特点备受人们青睐。目前, 我国鲜食玉米总种植面积高居全球第一。但鲜食玉米采收具有季节性, 并且采后呼吸旺盛, 采后贮藏过程中易发生褐变、霉变、虫害、苞叶变黄以及甜度下降等品质劣变问题, 进而影响其食用价值和经济价值。保鲜技术的应用能够有效降低鲜食玉米采后呼吸强度以及营养物质的流失, 维持鲜食玉米的感官品质、酶活性和芳香物质含量。因此, 本文对鲜食玉米采后品质劣变问题和保鲜技术2个方面进行详细阐述, 旨在为鲜食玉米采后贮藏保鲜技术研究提供理论参考。

英文摘要:

      Corn belongs to the whole grain category and has properties of both grains and fruits. It’s rich in protein, starch, fructose, and minerals. With the improvement of people’s living standards, consumers have further improved their requirements for the taste and quality of corn. Therefore, fresh corn is favored by people due to its sweet, fragrant and waxy taste, as well as its high nutritional value. China is the world’s largest grower of fresh corn, but fresh corn is seasonal and it breathes vigorously during postharvest storage, which can lead to issues of quality deterioration, such as browning, mildewing, pest damage, yellowing, and loss of sweetness, affecting both its edible and economic value. To address these issues, fresh-keeping technology can be applied to reduce respiration and nutrient loss and maintain the sensory quality, enzyme activity, and aroma of fresh corn. Therefore, this paper elaborated postharvest quality deterioration and preservation technology of fresh corn in detail, aiming to provide a theoretical reference for the research on postharvest storage and preservation technology of fresh corn.