作者：陈婷,王日葵,陆智明
作者单位：西南大学,中国农业科学院柑桔研究所
摘要：柑橘果实风味物质的主要组成成分包括糖、酸及芳香物质等。贮藏过程中,柑橘果实的风味会发生一系列变化,从异味物质的生成、酶系统、呼吸代谢、膜质过氧化等方面,综合概述了柑橘果实在贮藏过程中发生风味劣变的机理及其研究进展,同时论述了果实采后风味劣变的控制措施。
关键词：柑橘,风味物质,异味物质,风味劣变,控制技术
Title: The Review of Flavor Deterioration Mechanism of Citrus during Postharvest Period
Authors: CHEN Ting,WANG Ri-kui,LU Zhi-ming
Abstract: Flavor substances of citrus include sugar,acid and aromatic substance mainly,and the citrus flavor will have a series of changes during storage. The deterioration mechanism during storage were reviewed in this paper in some aspects, such as distasteful substance generated,enzyme system,respiratory metabolism,lipid peroxidation and so on. In additional, the control measures were discussed.
文献注录：陈婷,王日葵,陆智明. 柑橘果实采后风味劣变机理的研究进展 [J]. 农产品加工(学刊). 2010, 02: 56-59+64.
报/刊名：《农产品加工(学刊)》，发表于2010 / 第 02 期。
文献类型： [J]
页码：第 56-59+64 页 / 共5 页