生姜成分差异及采后贮藏保鲜技术研究进展

基金项目:

“十二五”国家科技支撑计划(2012BAD29B06)；国家自然科学基金面上项目(31471639)；

详细信息

Research progress in ingredient difference among different types of ginger and the postharvest preservation technology

Research Institute of Food Science,Bohai University;Food Safety Key Lab of Liaoning Province;National & Local Joint Engineering Research Center of Storage,Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products
Linghai Fumin Agricultural Development Co.,LTD,Dalian Renhe Group

摘要: 生姜是大众喜爱的香辛蔬菜。本文从不同生姜成分差异、鲜姜采后贮藏特性、保鲜技术等方面综述了生姜贮藏保鲜研究成果和进展,可为进一步开发新型生姜保鲜技术,延长鲜姜货架期提供参考。
- 生姜 /
- 采后 /
- 贮藏 /
- 保鲜 /
- 研究进展
Abstract: Ginger is a popular favorite spicy vegetable.This paper reviewed research achievement and progress in ingredient difference among different types of ginger,postharvest storage characteristic of fresh ginger and preservation technology.This could provide references for the further development of new fresh keeping technology to extend the shelf life of fresh ginger.
- ginger /
- postharvest /
- preservation /
- fresh keeping /
- research progress