柑橘采后品质变化及保鲜技术研究进展

柑橘Citrus spp.是中国南方重要的热带、亚热带果树，其果实具有较高营养价值。然而，柑橘果实采后容易发生腐烂、失水、营养损失和病害，导致果实品质劣变，商品价值降低。本文就柑橘果实采后外观色泽，果实水分，果肉糖、酸、维生素C含量变化，果实病害青霉病、褐斑病、枯水病、油斑病发生，以及低温贮藏、热处理、短波紫外线(UV-C)照射、化学保鲜剂、生物技术保鲜等保鲜技术的研究进展进行综述，为提高柑橘保鲜效果、保持柑橘果实采后品质、延长果实保鲜期提供科学依据与生产实践指导。

Research Progresses in the Quality Changes and the Storage Technologies of Postharvest Citrus Fruit

Citrus is an important tropical and subtropical fruit in southern China. Citrus fruit has higher nutritive value which can bring health benefits to humans. However, the harvested citrus fruit is prone to decay, dehydration, nutrients loss and disease occurrence, which lead to the quality deterioration, and thus reduce its commercial value. In order to provide the scientific basis and guide the production for improving the storability, maintaining the quality, and prolonging the storage life of citrus fruit during postharvest storage, the research progresses in the changes of fruit appearance color, fruit moisture, contents of pulp sugar, acid and vitamin C, the occurrences of fruit diseases including blue mold, brown spot, granulation and oleocellosis in the harvested citrus fruit, and the storage technologies such as low temperature storage, heat treatment, short-wave ultraviolet (UV-C) irradiation, chemical preservatives, and biological control for postharvest citrus fruit were reviewed in this paper.