油菜采后品质劣变与保鲜技术研究进展

Research Progress on Postharvest Quality Deterioration and Preservation Technology of Rapeseed

BU Jianwen， LI Yuxuan，LIU Wenxiu， SUN Yuqing， ZHANG Yaqi， SANG Zihan （DepartmentofFoodScience and Enginering，Shandong Agriculture andEngineering University，Jinan 250100， China）

Abstract： As an important vegetable crop，rapeseed often faces the problem of quality deterioration after harvest， which seriously affcts its commodity value and food safety. In this paper， the postharvest quality deterioration ofrapeseed is described，such as theappearanceof wilting， nutrient los，microbial infectionand decay， etc.，andthephysiological，biochemicalandmicrobiologicalmechanisms leading todeteriorationaredeeplyanalyzed， and the research progressof physical， chemical and biological preservation technologies inrapeseed preservation is introduced indetail， including low-temperature storage， modified atmosphere preservation， film preservation， chemica preservatives and the use of biological preservatives，etc.， aiming to provide a theoretical reference for improving the postharvest preservation effect and prolonging the shelf life of rapeseed.

Keywords： rapeseed; quality deterioration; preservation technology; research progress

油菜（BrassicanapusL.）是十字花科芸臺属植物，在全球范围内广泛种植，不仅是重要的油料作物，其鲜嫩的茎叶部分作为蔬菜也深受消费者喜爱。（剩余4020字）