Science and Technology of Food Industry

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WANG Sheng-you, CHEN Yu-long, XU Yu-juan, WU Ji-jun, XIAO Geng-sheng, FU Man-qin. Progress in postharvest physiology and preservative technology of pitaya[J]. Science and Technology of Food Industry, 2014, (13): 396-400. DOI: 10.13386/j.issn1002-0306.2014.13.078
Citation: WANG Sheng-you, CHEN Yu-long, XU Yu-juan, WU Ji-jun, XIAO Geng-sheng, FU Man-qin. Progress in postharvest physiology and preservative technology of pitaya[J]. Science and Technology of Food Industry, 2014, (13): 396-400. DOI: 10.13386/j.issn1002-0306.2014.13.078
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Progress in postharvest physiology and preservative technology of pitaya

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  • In the paper, storage characteristics and respiration rate, the change of endogenous antioxidant activity, membrane permeability membrane lipid peroxidation and other physiological changes of postharvest in pitaya was systematical summarized.In addition, current demostic and international several preservative technologies in pitaya ( include low temperature storage, coating preservation, chemical preservation, irradiation preservation, heat treatment etc.) research progress and problem was introduced.At finally, the future development about the basic research and and preservative technologies was discussed.
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