关键词: 柑橘, 采后, 热处理, 理化特征, 病虫害

Abstract:

Heating treatment of fruits postharvest to control decay and maintain quality is new technology without pollution and residues, which has gained wide attention these years and been used in various fruits and vegetables. However, heating treatment of citrus fruits has been reported infrequently. In this paper, different heating treatment methods are summarized. The effect of heating treatment on quality characteristics of fruits, and reduction of chilling injury and control of diseases and insect pests is discussed. The commercial prospects and development trends of heating treatments for citrus fruits postharvest are also analyzed.

Key words: citrus fruit, postharvest, heating treatment, quality characteristics, disease and insect pest