食品科学
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袁树枝，丁薪源，王 姣，李丽莉，曹建康*
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YUAN Shuzhi, DING Xinyuan, WANG Jiao, LI Lili, CAO Jiankang*
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摘要：
从角质层、表皮蜡质、皮孔等非细胞组织结构与果实细胞结构等方面综述采后病原菌侵染过程中果实组织结构抗病性的研究进展，探讨在抵御病原菌侵染过程中果实组织结构抗病性变化，以及采后处理对果实组织结构抗病性的影响。
关键词: 果实, 角质层, 表皮层, 细胞结构, 抗病性, 采后处理
Abstract:
The structural resistance of fruit tissues to pathogenic infection, mainly produced in the tissues of cuticle, epicuticular wax and lenticel during the process of pathogen-host interaction has been reviewed in this article. Changes in the structural resistance of fruit tissues in defending against postharvest pathogenic infection and the influence of postharvest treatment on the structural resistance of fruit tissues have also been discussed.
Key words: fruits, cuticle, epicuticule, cell structure, resistance, postharvest treatment
中图分类号:
S609.3
袁树枝，丁薪源，王 姣，李丽莉，曹建康*. 采后果实组织结构抗病性研究进展[J]. 食品科学, doi: 10.7506/spkx1002-6630-201507038.
YUAN Shuzhi, DING Xinyuan, WANG Jiao, LI Lili, CAO Jiankang*. Progress in Studies on the Structural Resistance of Fruit Tissues after Harvest[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201507038.
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https://www.spkx.net.cn/CN/Y2015/V36/I7/206
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