论文部分内容阅读
据悉,由中国科学院华南植物园屈红霞、蒋跃明等科研人员完成的“一种用表没食子儿茶素没食子酸酯保鲜荔枝的方法”获得国家发明专利授权,专利号:ZL 201310303313.X。荔枝是我国南方特产的名优水果,也是我国最重要的出口创汇水果之一,但每年我国因腐烂而造成的损失占总产量的20%以上。虽然生产上应用化学防腐剂(如咪鲜胺、多菌灵、异菌脲、噻菌灵、二氧化硫)已能较好防治荔枝采后病害发生,但化学杀菌剂处理引起的环境和食品污染已成为消费者一个敏感的问题,并且在一些发达国家,化
It is reported that by the Chinese Academy of Sciences, South China Botanical Garden, Qu Hongxia, Jiang Yueming and other researchers completed “a method of epigallocatechin gallate preservative litchi ” won the national invention patent license, patent number: ZL 201310303313.X. Litchi is a famous fruit in southern China and one of the most important fruits for foreign exchange earning foreign exchange in our country. However, the annual loss caused by decay in our country accounts for more than 20% of the total output. Although the application of chemical preservatives (such as prochloraz, carbendazim, iprodione, thiabendazole, sulfur dioxide) can prevent and cure the postharvest diseases of litchi in production, the environmental and food contamination caused by the treatment of chemical fungicide Become a sensitive consumer issues, and in some developed countries