鲜食辣椒采后品质劣变伴随膜脂过氧化反应研究进展

doi:10.16420/j.issn.0513-353x.2024-0063

摘要/Abstract

摘要：

鲜食辣椒采后仍进行呼吸作用，导致其外观、风味及营养品质等发生变化，并伴随膜脂过氧化及一系列保护酶反应。本文系统介绍了鲜食辣椒采后果实硬度、色泽、失重、腐烂现象等外观品质以及维生素C、可溶性蛋白、糖酸等风味物质变化，进一步归纳了其品质劣变过程中多种活性氧和膜脂过氧化产物产生情况以及酶促和非酶促防御反应，同时介绍了鲜食辣椒经过物理、生物、化学以及复配等贮藏保鲜后，延缓品质劣变期所发生的膜脂过氧化反应机理。

关键词: 辣椒, 品质劣变, 膜脂过氧化, 保鲜技术

Abstract:

Postharvest fresh peppers require respiratory processes，which lead to changes in their appearance，flavor and nutritional quality，accompanied by membrane lipid peroxidation and a series of protective enzymes reactions. This review paper systematically introduced the changes in appearance qualities，such as fruit hardness，color，weight loss，and rotten phenomenon of postharvest fresh pepper，as well as the changes in flavor substances like vitamin C，soluble protein，sugar and acid etc. Furthermore，the production of various reactive oxygen species and membrane lipid peroxidation products were summarized，as well as enzymatic and non-enzymatic defense reactions during the quality deterioration process of postharvest fresh pepper. Additionally，the mechanism of membrane lipid peroxidation reaction occurring was introduced in the delaying quality deterioration period of fresh pepper after storage and preservation through physical，biological，chemical，and compounded approaches.

Key words: pepper, quality deterioration, membrane lipid peroxidation, preservation technology

张少平, 李洲, 鞠玉栋, 练冬梅, 林碧珍, 姚运法, 吴松海, 洪建基, 赖正锋. 鲜食辣椒采后品质劣变伴随膜脂过氧化反应研究进展[J]. 园艺学报, 2024, 51(12): 2945-2961.

ZHANG Shaoping, LI Zhou, JU Yudong, LIAN Dongmei, LIN Bizhen, YAO Yunfa, WU Songhai, HONG Jianji, LAI Zhengfeng. Advances in Research on Membrane Lipid Peroxidation Reaction During the Quality Deterioration Period of Fresh Pepper[J]. Acta Horticulturae Sinica, 2024, 51(12): 2945-2961.

图/表 3

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营养物质 Nutrient	具体描述 Detailed description	含量变化 Content change	变化原因 Cause of varation	参考文献 Reference
可溶性固形物 Soluble solids	能溶于水的糖、酸、维生素及矿物质等各类化合物总称，参与各种酶代谢 Various compounds such as sugars，acids，vitamins and minerals that are soluble in water and participate in the metabolism of various enzymes in the body	先降后升再下降 Decrease-increase- decrease trend	前期下降；中期因淀粉等大分子物质降解而小幅回升；后期降低 Declined in early stage. In the mid-term，there was a slightrebound due to the degradation of macromolecular substances such as starch. Declined in later stages	彭凌等,2009；张正海等,2019
可溶性糖 Soluble sugar	包括果糖和葡萄糖，与可滴定酸共同构成果实特有品质 Including fructose and glucose，as one of the soluble solids，together with titratable acids form，the unique quality of fruit	总体呈下降趋势 Overall declining trend	为维持其生理活动需要消耗糖类物质，导致可溶性糖含量随之降低 To maintain physiological activities，it requires the consumption of carbohydrates，leading to a decrease in soluble sugar content	公颜慧和刘林,2015；张馨媛,2019
营养物质 Nutrient	具体描述 Detailed description	含量变化 Content change	变化原因 Cause of varation	参考文献 Reference
有机酸 Organic acid	主要为草酸，其次为苹果酸和丙二酸，也含有柠檬酸和酒石酸等 Mainly oxalic acid，followed by malic acid and malonic acid，as well as citric acid and tartaric acid etc	总体呈下降趋势 Overall declining trend	草酸作为三羧酸循环和糖酵解等呼吸基质被消耗；光呼吸消耗有机酸参与合成酚类、氨基酸、酯质等 Oxalic acid is consumed as respiratory substrate in the tricarboxylic acid cycle and glycolysis. Photorespiration consumes organic acids to participate in the synthesis of phenols，amino acids，esters，etc	张会丽,2008；Huang al.,2023
糖酸比 Sugar/acid ratio	对果实风味的影响较单一糖和酸含量影响更大 The impact on the flavor of fruit is greater than that of single sugar or acid	先升后降 Increase-decrease trend	淀粉转变为可溶性糖，总酸随之积累；中后期果实中物质消耗或品质劣变，糖酸比也随之下降 Starch was converted into soluble sugars，and total acids accumulated accordingly. In the middle and later stages，fruit material consumption or quality deterioration leads to a decrease in sugar acid ratio	Mckay et al.,2021

营养物质 Nutrient	具体描述 Detailed description	含量变化 Content change	变化原因 Cause of varation	参考文献 Reference
可溶性固形物 Soluble solids	能溶于水的糖、酸、维生素及矿物质等各类化合物总称，参与各种酶代谢 Various compounds such as sugars，acids，vitamins and minerals that are soluble in water and participate in the metabolism of various enzymes in the body	先降后升再下降 Decrease-increase- decrease trend	前期下降；中期因淀粉等大分子物质降解而小幅回升；后期降低 Declined in early stage. In the mid-term，there was a slightrebound due to the degradation of macromolecular substances such as starch. Declined in later stages	彭凌等,2009；张正海等,2019
可溶性糖 Soluble sugar	包括果糖和葡萄糖，与可滴定酸共同构成果实特有品质 Including fructose and glucose，as one of the soluble solids，together with titratable acids form，the unique quality of fruit	总体呈下降趋势 Overall declining trend	为维持其生理活动需要消耗糖类物质，导致可溶性糖含量随之降低 To maintain physiological activities，it requires the consumption of carbohydrates，leading to a decrease in soluble sugar content	公颜慧和刘林,2015；张馨媛,2019
营养物质 Nutrient	具体描述 Detailed description	含量变化 Content change	变化原因 Cause of varation	参考文献 Reference
有机酸 Organic acid	主要为草酸，其次为苹果酸和丙二酸，也含有柠檬酸和酒石酸等 Mainly oxalic acid，followed by malic acid and malonic acid，as well as citric acid and tartaric acid etc	总体呈下降趋势 Overall declining trend	草酸作为三羧酸循环和糖酵解等呼吸基质被消耗；光呼吸消耗有机酸参与合成酚类、氨基酸、酯质等 Oxalic acid is consumed as respiratory substrate in the tricarboxylic acid cycle and glycolysis. Photorespiration consumes organic acids to participate in the synthesis of phenols，amino acids，esters，etc	张会丽,2008；Huang al.,2023
糖酸比 Sugar/acid ratio	对果实风味的影响较单一糖和酸含量影响更大 The impact on the flavor of fruit is greater than that of single sugar or acid	先升后降 Increase-decrease trend	淀粉转变为可溶性糖，总酸随之积累；中后期果实中物质消耗或品质劣变，糖酸比也随之下降 Starch was converted into soluble sugars，and total acids accumulated accordingly. In the middle and later stages，fruit material consumption or quality deterioration leads to a decrease in sugar acid ratio	Mckay et al.,2021

保鲜方法 Preservation method	处理方式 Disposal mode	处理条件 Treatment condition	抑制品质劣变机理 Prevent the mechanism of deterioration	参考文献 Reference
物理保鲜 Physical presservation	低温贮藏 Low temperature storage	7 ~ 12 ℃适宜低温 7-12 ℃ suitable low temperature	降低酶活性，制约有害微生物活动，减缓呼吸和蒸腾作用带来的损耗，降低营养成分消耗和保持较好的外观品质 Reduce the enzymatic activity，restrict the activity of harmful microorganisms，slow down the loss for respiration and transpiration，reduce nutrients consumption，maintain good appearance quality	He et al.,2022；Yadav et al.,2022
	薄膜包装 Film packaging	传统聚合薄膜、可食性薄膜和功能性可降解生物基薄膜 Traditional polymer films，edible films and functional biodegradable bio based films	抑制叶绿素含量下降，延缓衰老，维持维生素C和可溶性蛋白质含量，抑制MDA积累，增强POD、CAT活性，抑制ROS对组织损害 Stop chlorophyl decrease and delay senescence，maintain vitamin C and soluble protein content, inhibit MDA accumulation，enhance POD and CAT activity，inhibit ROS damage to tissues	梁雪,2020；Yadav et al.,2022
	气调贮藏Controlled Atmosphere storage	自发气调和机械气调Spontaneous or mechanical gas regulation	抑制果实呼吸作用及果皮褪绿，维持较高的维生素C、可滴定酸和可溶性固形物，降低MDA积累 Inhibit fruit respiration and peel chlorosis，maintain high level of vitamin C，titratable acids，soluble solids，reduce MDA accumulation	de Jesús Ornelas-Paz et al.,2015；Devgan et al.,2019；Anastasiadi et al.,2022
	辐照保鲜Irradiation preservation	短波紫外线、γ射线、β射线、电子射线或微波等 Short wave ultraviolet radiation，γ radiation，β radiation，electron rays or microwaves etc	保持果实感官品质及硬度，抑制可溶性固形物、维生素C和可溶性蛋白质含量下降，抑制相对电导率和MDA含量上升，减轻果实冷害症状 Maintain the sensory quality and hardness，inhibit the decrease of soluble solids，vitamin C and soluble protein，inhibit the increase of relative conductivity and MDA content，alleviate fruit chilling injury symptoms	Rodoni et al.,2012；宁明岸,2020；Darré et al.,2022
	冰温保鲜 Freezing point	直接冰温以及经冰点调节剂处理后冰温 Direct ice temperature or ice temperature after treatment with freezing point regulators	抑制呼吸作用，使贮藏果实消耗的呼吸底物减少，维持其固有风味与品质，糖、酸及可溶性固形物含量呈缓慢平稳的下降趋势 Inhibit respiration，reduce the consumption of respiratory substrates，maintain inherent flavor and quality，the content of sugar，acid and soluble solids shows a slow and steady declined trend	Chen et al.,2023
物理保鲜 Physical presservation	间歇式升温Intermittent heating	第6、13和21 d分3次从4 ℃升温到20 ℃ Raise the temperature from 4 ℃ to 20 ℃ in three stages on the 6th，13th and 21st day	缓解冷害对相关酶造成不可逆伤害，保证果胶及纤维素物质的正常降解，呼吸强度、糖酸及可溶性固形物含量均呈缓慢平稳下降趋势 Alleviate related enzymes irreversible damage that caused by chilling injury，ensure the normal degradation of pectin and cellulose substances，respiratory intensity and the content of sugar and acid，soluble solid all show a slow and stable declined trend	刘玲等,2014
物理保鲜 Physical presservation	高压静电场 HVEF	60 kV · m^-1高压静电场处理60 min Treat 60 minutes by 60 kV · m^-1 HVEF	抑制乙烯释放、延迟果实采后衰老，腐烂率明显降低 Inhibite ethylene release，delay fruit aging，significantly reduce decay rate	孙贵宝等,2007
保鲜方法 Preservation method	处理方式 Disposal mode	处理条件 Treatment condition	抑制品质劣变机理 Prevent the mechanism of deterioration	参考文献 Reference
	减压贮藏Hypobaric storage	压力设置80 kPa Pressure set for 80 kPa	抑制果实失水以及叶绿素降解，保持果实表面光泽 Inhibite fruit dehydration and chlorophyll degradation，maintain fruit surface gloss	罗晨等,2021
生物保鲜 Biologic presservation	植物精油 Plant essential oil	山苍子精油、丁香精油或蓖麻油 Litsea cubeba essential oil，clove essential oil or castor oil	具有较好的抑菌功效，延缓果实成熟衰老和营养品质损失，从而延长贮藏期 Good antibacterial effect，delay fruit ripening，aging，and loss of nutritional quality，thereby prolong storage period	刘万臣,2008；付红军,2017；Panigrahi et al.,2018
生物保鲜 Biologic presservation	植物浸提液 Plant extract	丁香、大蒜或油用牡丹丹皮 Cloves，garlic or paeonol	降低果实质量损失率和霉变率,延缓果实变软和膜透性的增加，有效抑制果实维生素C、可溶性固形物、可滴定酸的减少趋势 Reduce loss and mold rate，delay the softening and membrane permeability，inhibit the declined trend of vitimin C，soluble solids，titratable acids	赵奇等,2015；刘楠楠和杨静,2018；
	植物生长物质类 Plant growth substance	不同种类多胺、茉莉酸类或水杨酸 Different types of polyamines，jasmonic acids or salicylic acids	抑制果实冷害，延缓维生素C和总酚含量的下降，显著提高PPO、POD、APX和CAT抗氧化酶活力，提高果实抗氧化能力，延缓品质劣变 Inhibit fruit chilling injury，delay the decrease of vitimin C and total phenolic content，significantly improve the activity of antioxidant enzymes such as PPO，POD，APX and CAT，enhance fruit antioxidant capacity，delay quality deterioration	Wang et al.,2018,2019；Patel et al.,2019； Lee et al.,2020；Ma et al.,2020；马明杰,2020；付安珍等,2021
	动物源保鲜 Animal-derived preservatives	壳聚糖、蜂胶、明胶及抗菌肽 Chitosan，propolis，gelatin and antimicrobial peptides	减少果实水分流失，延缓维生素C和糖酸等营养物质的损耗 Reduce the loss of fruit moisture and the nutrients such as vitimin C，sugars and acids	张会丽,2008；Fan et al.,2022
	微生物源保鲜剂Microbial preservatives	微生物菌体或菌体代谢物Microbial cells or metabolites	降低呼吸强度，减少MDA积累，抑制果实后熟及转红 Reduce respiratory intensity，reduce MDA accumulation，inhibit fruit ripening and turning red	Tan et al.,2021
化学保鲜 Chemical presservation	钙处理 Calcium treatment	CaCl₂溶液或CaCl₂ + 钙拮抗剂 CaCl₂ solution or CaCl₂ + calcium antagonist	有效控制失重率和腐烂率，缓解维生素C和糖的消耗，减缓果实成熟与衰老 Effectively control weight loss and decay rate，alleviate the consumption of vitimin C and sugar，slow down the fruit ripening and aging	庞凌云等,2013
	1-甲基环丙烯 1-MCP	1-甲基环丙烯熏蒸24 h 1-Methylcyclopropene fumigation for 24 hours	抑制呼吸作用，缓解可溶性固形物、可滴定酸和维生素C等营养物质降解，延缓果实成熟和转红 Inhibit respiration，alleviate the degradation of soluble solids，titratable acids，vitimin C and other nutrients，delay fruit ripening and turning red	魏雯雯等,2014
	亚氯酸钠和二氧化氯 NaClO₂ and ClO₂	利用亚氯酸钠分解为二氧化氯或直接利用二氧化氯 ClO₂ from decomposing NaClO₂ or direct use	抑制呼吸强度、减少MDA含量积累和果实腐烂，减缓叶绿素降解和类胡萝卜素生成，延缓青椒变红 Inhibit respiratory intensity，reduce MDA accumulation and fruit decay，slow down chlorophyll degradation and carotenoid production，delay the fruit turning red	杜金华等,2006； Wei et al.,2019

保鲜方法 Preservation method	处理方式 Disposal mode	处理条件 Treatment condition	抑制品质劣变机理 Prevent the mechanism of deterioration	参考文献 Reference
物理保鲜 Physical presservation	低温贮藏 Low temperature storage	7 ~ 12 ℃适宜低温 7-12 ℃ suitable low temperature	降低酶活性，制约有害微生物活动，减缓呼吸和蒸腾作用带来的损耗，降低营养成分消耗和保持较好的外观品质 Reduce the enzymatic activity，restrict the activity of harmful microorganisms，slow down the loss for respiration and transpiration，reduce nutrients consumption，maintain good appearance quality	He et al.,2022；Yadav et al.,2022
	薄膜包装 Film packaging	传统聚合薄膜、可食性薄膜和功能性可降解生物基薄膜 Traditional polymer films，edible films and functional biodegradable bio based films	抑制叶绿素含量下降，延缓衰老，维持维生素C和可溶性蛋白质含量，抑制MDA积累，增强POD、CAT活性，抑制ROS对组织损害 Stop chlorophyl decrease and delay senescence，maintain vitamin C and soluble protein content, inhibit MDA accumulation，enhance POD and CAT activity，inhibit ROS damage to tissues	梁雪,2020；Yadav et al.,2022
	气调贮藏Controlled Atmosphere storage	自发气调和机械气调Spontaneous or mechanical gas regulation	抑制果实呼吸作用及果皮褪绿，维持较高的维生素C、可滴定酸和可溶性固形物，降低MDA积累 Inhibit fruit respiration and peel chlorosis，maintain high level of vitamin C，titratable acids，soluble solids，reduce MDA accumulation	de Jesús Ornelas-Paz et al.,2015；Devgan et al.,2019；Anastasiadi et al.,2022
	辐照保鲜Irradiation preservation	短波紫外线、γ射线、β射线、电子射线或微波等 Short wave ultraviolet radiation，γ radiation，β radiation，electron rays or microwaves etc	保持果实感官品质及硬度，抑制可溶性固形物、维生素C和可溶性蛋白质含量下降，抑制相对电导率和MDA含量上升，减轻果实冷害症状 Maintain the sensory quality and hardness，inhibit the decrease of soluble solids，vitamin C and soluble protein，inhibit the increase of relative conductivity and MDA content，alleviate fruit chilling injury symptoms	Rodoni et al.,2012；宁明岸,2020；Darré et al.,2022
	冰温保鲜 Freezing point	直接冰温以及经冰点调节剂处理后冰温 Direct ice temperature or ice temperature after treatment with freezing point regulators	抑制呼吸作用，使贮藏果实消耗的呼吸底物减少，维持其固有风味与品质，糖、酸及可溶性固形物含量呈缓慢平稳的下降趋势 Inhibit respiration，reduce the consumption of respiratory substrates，maintain inherent flavor and quality，the content of sugar，acid and soluble solids shows a slow and steady declined trend	Chen et al.,2023
物理保鲜 Physical presservation	间歇式升温Intermittent heating	第6、13和21 d分3次从4 ℃升温到20 ℃ Raise the temperature from 4 ℃ to 20 ℃ in three stages on the 6th，13th and 21st day	缓解冷害对相关酶造成不可逆伤害，保证果胶及纤维素物质的正常降解，呼吸强度、糖酸及可溶性固形物含量均呈缓慢平稳下降趋势 Alleviate related enzymes irreversible damage that caused by chilling injury，ensure the normal degradation of pectin and cellulose substances，respiratory intensity and the content of sugar and acid，soluble solid all show a slow and stable declined trend	刘玲等,2014
物理保鲜 Physical presservation	高压静电场 HVEF	60 kV · m^-1高压静电场处理60 min Treat 60 minutes by 60 kV · m^-1 HVEF	抑制乙烯释放、延迟果实采后衰老，腐烂率明显降低 Inhibite ethylene release，delay fruit aging，significantly reduce decay rate	孙贵宝等,2007
保鲜方法 Preservation method	处理方式 Disposal mode	处理条件 Treatment condition	抑制品质劣变机理 Prevent the mechanism of deterioration	参考文献 Reference
	减压贮藏Hypobaric storage	压力设置80 kPa Pressure set for 80 kPa	抑制果实失水以及叶绿素降解，保持果实表面光泽 Inhibite fruit dehydration and chlorophyll degradation，maintain fruit surface gloss	罗晨等,2021
生物保鲜 Biologic presservation	植物精油 Plant essential oil	山苍子精油、丁香精油或蓖麻油 Litsea cubeba essential oil，clove essential oil or castor oil	具有较好的抑菌功效，延缓果实成熟衰老和营养品质损失，从而延长贮藏期 Good antibacterial effect，delay fruit ripening，aging，and loss of nutritional quality，thereby prolong storage period	刘万臣,2008；付红军,2017；Panigrahi et al.,2018
生物保鲜 Biologic presservation	植物浸提液 Plant extract	丁香、大蒜或油用牡丹丹皮 Cloves，garlic or paeonol	降低果实质量损失率和霉变率,延缓果实变软和膜透性的增加，有效抑制果实维生素C、可溶性固形物、可滴定酸的减少趋势 Reduce loss and mold rate，delay the softening and membrane permeability，inhibit the declined trend of vitimin C，soluble solids，titratable acids	赵奇等,2015；刘楠楠和杨静,2018；
	植物生长物质类 Plant growth substance	不同种类多胺、茉莉酸类或水杨酸 Different types of polyamines，jasmonic acids or salicylic acids	抑制果实冷害，延缓维生素C和总酚含量的下降，显著提高PPO、POD、APX和CAT抗氧化酶活力，提高果实抗氧化能力，延缓品质劣变 Inhibit fruit chilling injury，delay the decrease of vitimin C and total phenolic content，significantly improve the activity of antioxidant enzymes such as PPO，POD，APX and CAT，enhance fruit antioxidant capacity，delay quality deterioration	Wang et al.,2018,2019；Patel et al.,2019； Lee et al.,2020；Ma et al.,2020；马明杰,2020；付安珍等,2021
	动物源保鲜 Animal-derived preservatives	壳聚糖、蜂胶、明胶及抗菌肽 Chitosan，propolis，gelatin and antimicrobial peptides	减少果实水分流失，延缓维生素C和糖酸等营养物质的损耗 Reduce the loss of fruit moisture and the nutrients such as vitimin C，sugars and acids	张会丽,2008；Fan et al.,2022
	微生物源保鲜剂Microbial preservatives	微生物菌体或菌体代谢物Microbial cells or metabolites	降低呼吸强度，减少MDA积累，抑制果实后熟及转红 Reduce respiratory intensity，reduce MDA accumulation，inhibit fruit ripening and turning red	Tan et al.,2021
化学保鲜 Chemical presservation	钙处理 Calcium treatment	CaCl₂溶液或CaCl₂ + 钙拮抗剂 CaCl₂ solution or CaCl₂ + calcium antagonist	有效控制失重率和腐烂率，缓解维生素C和糖的消耗，减缓果实成熟与衰老 Effectively control weight loss and decay rate，alleviate the consumption of vitimin C and sugar，slow down the fruit ripening and aging	庞凌云等,2013
	1-甲基环丙烯 1-MCP	1-甲基环丙烯熏蒸24 h 1-Methylcyclopropene fumigation for 24 hours	抑制呼吸作用，缓解可溶性固形物、可滴定酸和维生素C等营养物质降解，延缓果实成熟和转红 Inhibit respiration，alleviate the degradation of soluble solids，titratable acids，vitimin C and other nutrients，delay fruit ripening and turning red	魏雯雯等,2014
	亚氯酸钠和二氧化氯 NaClO₂ and ClO₂	利用亚氯酸钠分解为二氧化氯或直接利用二氧化氯 ClO₂ from decomposing NaClO₂ or direct use	抑制呼吸强度、减少MDA含量积累和果实腐烂，减缓叶绿素降解和类胡萝卜素生成，延缓青椒变红 Inhibit respiratory intensity，reduce MDA accumulation and fruit decay，slow down chlorophyll degradation and carotenoid production，delay the fruit turning red	杜金华等,2006； Wei et al.,2019

复配方法 Compound method	复配成分 Compound ingredient	处理条件 Treatment condition	抑制品质劣变机理 Prevent the mechanism of deterioration	参考文献 Reference
同浓度不同植物浸提液复配 Mix different plant extracts of the same concentration	浓度皆为50 g · L^-1的丁香 + 厚朴 + 苦参等量复配 Equal amounts of clove，magnolia officinalis and sophora flavescens with the same concentration of 50 g · L^-1	浸泡2 ~ 3 min、晾干后保鲜袋包装于10 ℃冷库贮藏50 d Store in a fresh-keeping bag at 10 ℃ for 50 days after soaking for 2-3 minutes and air dry	抑菌成分在果实表明形成保护膜，减少外源微生物侵染及机械损伤，使内部形成一个高CO₂和低O₂环境，抑制呼吸 The antibacterial components form a protective film on the fruit，reduce external microbial infection and mechanical damage，creat a inside environment of high CO₂ and low O₂，inhibit respiration	柴梦颖和焦镭， 2012
	浓度皆为50 g · L^-1丁香 +高良姜 + 五味子 + 乌梅等量复配 Equal amounts of clove，galangal，schisandra chinensis and black plum with concentration of 50 g · L^-1	浸泡3 min晾干后保鲜袋包装于10 ℃冷库贮藏40 d Soak for 3 minutes and air dry，then store in a fresh-keeping bag at 10 ℃ for 40 days	降低呼吸作用，延缓维生素C降解，维持低MDA含量，降低腐烂率，延长贮藏期 Reduce respiration，delay vitamin C degradation，maintain low MDA content，reduce decay rate，extend storage period	余东坡,2008
	浓度皆为0.3 g · mL^-1的大蒜和生姜2︰1复配 The ratio is 2︰1 from garlic and ginger with the same concentration of 0.3 g · mL^-1	浸泡5 min后晾干，装入保鲜袋常温贮藏12 d Dry after soaking for 5 minutes，store in a fresh-keeping bag at room temperature for 12 days	有效抑制果实腐烂，减缓维生素C及叶绿素含量的流失，调节生理代谢，保持良好品质 Effectively inhibit fruit decay，slow down the loss of vitamin C and chlorophyll content，regulate physiological metabolism，maintain good quality	刘楠楠和杨静， 2018
1% ~ 2% 度壳聚糖复配涂膜 Composite coating with 1%-2% chitosan	0.5%明胶或1.0%马铃薯淀粉或4.0%丙二醇 0.5% gelatin or 1.0% potato starch or 4.0% propylene glycol	浸泡0.5 ~ 2 min后，于20 ℃泡沫箱贮藏12 d或9 ℃保鲜袋贮藏24 d Soak for 0.5-2 min，then store in foam box at 20 ℃ for 12 d or store in fresh-keeping bag at 9 ℃ for 24 d	保持果实水分，延缓大分子物质和维生素C分解，抑制叶绿素含量降低以及膜脂过氧化产物MDA含量上升，保持POD活性 Maintain fruit moisture，delay the decomposition of macromolecules and vitamin C，inhibit the decline of chlorophyll content，increase MDA content in membrane lipid peroxidation products，maintain POD activity	刘忆冬等,2012；许晅等,2015；刘璐等,2018
	200 mg · kg^-1茶多酚或1.5% ~ 2.0%蒲公英提取物或0.3%肉桂精油 200 mg · kg^-1 tea polyphenol or 1.5%-2.0% dandelion extract or 0.3% cinnamon essential oil	浸泡0.3 ~ 30 min、室温保鲜袋贮藏30 d或25 ℃人工气候箱中贮藏21 d或8 ℃保鲜袋贮藏35 d Soak for 0.3-30 min，then store in preservation bag at room temperature for 30 days or store in artificial climate box at 25 ℃ for 21 days，or store at 8 ℃ in preservation bag for 35 days	降低呼吸强度和失重率，延缓维生素C、可滴定酸和叶绿素含量下降，增强SOD、POD及CAT等活性，减少MDA的积累 Reduce respiratory intensity and weight loss rate，delay the decrease of vitamin C，titratable acid, and chlorophyll content，enhance the activities of SOD，POD and CAT，reduce the accumulation of MDA	刘开华和邢淑婕,2013；Xing et al.,2011
	0.4% KGM + 2.0% CaCl₂+ 1.0%丙三醇 0.4% KGM + 2.0% CaCl₂+ 1.0% glycerol	涂膜自然晾干后，室温20 ~ 25 ℃贮藏20 d Coat and dry naturally，store indoor at 20-25 ℃ for 20 days	失重率明显减少；硬度、叶绿素、可溶性固形物和维生素C含量等增加 The weight loss rate decreases significantly；hardness，chlorophyll，soluble solids and vitamin C contents increase	彭凌等,2009
同浓度不同植物浸提液复配 Mix different plant extracts of the same concentration	5.0%木薯淀粉 + 1.5% CaC1₂ 5.0% cassava starch + 1.5% CaC1₂	浸泡10 min、25 ℃瓦楞纸箱中贮藏25 d Soak for 10 minutes and store in a corrugated cardboard box at 25 ℃ for 25 d	降低呼吸强度，减缓糖降解速率，较好地保持了可溶性固形物等营养物质的含量 Reduce respiratory intensity，slow down sugar degradation，effectively maintain the content of soluble solids and other nutrients	张洪磊,2013
	0.01%陈皮素 + 0.20%海藻酸钠 0.01% Nobiletin + 0.20% sodium alginate	喷淋15 g · kg^-1复配液、保鲜袋包装后9 ℃贮藏48 d Spray 15 g · kg^-1 of compound solution，pack in fresh-keeping bags，store at 9 ℃ for 48 days	很好地保持了果实硬度和维生素C含量，减少MDA的积累，维持POD酶活性 Effectively maintain fruit hardness and vitamin C content，reduce MDA accumulation，maintain POD enzyme activity	陈少华,2017
	700 μg · mL^-1月桂酰精氨酸乙酯盐酸盐 + 100 mg · L^-1尼泊金甲酯钠 700 μg · mL^-1 lauroyl arginineethyl ester hydrochloride + 100 mg · L^-1 methylparaben sodium	浸泡10min、保鲜袋包装后25 ℃贮藏15 d Soak for 10 minutes，pack in fresh-keeping bags，store at 25 ℃ for 15 days	显著提高好果率、降低腐烂指数，减少果实抗坏血酸及叶绿素损失 Significantly increase the yield of good fruits，reduce the decay index，and reduce the loss of ascorbic acid and chlorophyll in fruits	李阳等,2020
复配方法 Compound method	复配成分 Compound ingredient	处理条件 Treatment condition	抑制品质劣变机理 Prevent the mechanism of deterioration	参考文献 Reference
	4.0% 聚乙烯醇 + 0.5%铜纳米粒子 4.0% polyvinyl alcohol + 0.5% copper nanoparticles	浸泡10 min、保鲜袋包装后10 ℃贮藏30 d Soak for 10 minutes，pack in fresh-keeping bags, and store at 10 ℃ for 30 days	显著提高果实中抗氧化剂、总酚和黄酮等含量 Significantly increase the content of antioxidants，total phenols and flavonoids in fruits	Pinedo-Guerrero et al.,2017
6 ~ 8g · L^-1魔芋葡甘聚糖复配涂膜 6-8 g · L^-1konjac glucomannan composite coating	1 g · L^-1单甘脂 + 1 g · L^-1明胶 1 g · L^-1monoglyceride + 1 g · L^-1 gelatin	刷涂后自然晾干、塑料周转筐内室温贮藏14 d Air dry naturally after brushing and coating，store at room temperature in a plastic turnover basket for 14 days	保持果皮亮度，抑制呼吸，减缓叶绿素、维生素C和可溶性蛋白降解，提高SOD和CAT活性，减少MDA含量积累 Maintain fruit peel brightness，inhibit respiration，slow down the degradation of chlorophyll，vitamin C，soluble proteins，improveSOD and CAT activity，reduce MDA accumulation	戴文婧等,2013
	0.2% ~ 0.4%甘油 + 1.0 g · L^-1曲酸 + 0.2 g · L^-1EDTA +（0.1 ~ 0.3）g · L^-1抗坏血酸 0.2%-0.4% glycerol + 1.0 g · L^-1 kojicacid + 0.2 g · L^-1 EDTA +（0.1-0.3） g · L^-1 ascorbic acid	浸泡1min后捞出自然沥干，9 ℃条件贮藏30 d Remove and drain naturally after soaking for 1 minute，store at 9 ℃ for 30 days	减缓维生素C和叶绿素含量的降低，抑制果实后熟和衰老 Slow down the decline of vitamin C and chlorophyll，inhibit fruit ripening and aging	张艳梅,2012
其他复配 Other compound	30 mg · L^-1 ClO₂+ 1 mg · L^-1 1-MCP	包装袋密封后，25 ℃常温贮藏8 d Store at 25 ℃ for 8 days after sealing the package	抑制呼吸，降低腐烂率、失水率和转红率，延缓叶绿素降解，减少TSS、维生素C和还原糖含量的损耗 Inhibit respiration，reduce decay rate，water loss and turning red，delay chlorophyll degradation，reduce the loss of TSS，vitamin C and sugar content	张晓敏等,2018
其他复配 Other compound	1 µL · L^-1 · 1-MCP与 1 g · 袋^-1SO₂复配 1 µL · L^-1 1-MCP combined with 1 g · bag^-1 SO₂	包装袋密封后9 ℃冷库预冷再贮藏20 d Precool and store at 9 ℃ for 20 days after sealing the package	抑制还原糖、维生素C、可滴定酸和叶绿素含量下降；降低果实失重率、腐烂率和乙烯生成速率 Inhibit the decrease in reducing sugar，vitamin C，titratable acid and chlorophyll content, reduce fruit weight loss，decay and ethylene production	冯春婷等,2019
	2.81% NaCl酸性电解水+ 0.30% CaC1₂+ 0.01% SA 2.81% NaCl acidic electrolyzed water + 0.30% CaC1₂ + 0.01% SA	浸泡22 min、冷风风干后保鲜袋包装于14 ℃贮藏30 d Soak for 22 minutes，dry with cold air，pack in a fresh-keeping bag，store at 14 ℃ for 30 days	保持果实硬度，延缓维生素C降解，抑制呼吸速率，SOD和POD等酶活性显著提高 Maintain fruit hardness，delay vitamin C degradation，inhibit respiration rate，significantly increase the activity of SOD，POD etc.	张誉丹,2017