报告题目: Postharvest handlings affecting colour and aroma changes in fresh produce

报告人: Dr. Chalermchai Wongs-Aree

报告时间：2023年10月20日  下午2：00

报告地点：线下：园艺学院二教245 线上腾讯会议：430-165-994

主办单位：园艺学院、科技处

报告人简介：

Dr. Chalermchai Wongs-Aree：2003年获英国诺丁汉大学植物分子与细胞生物学博士学位。1995年至今:在泰国国王科技大学（KMUTT）采后采后保鲜中心从事新鲜农产品颜色和香气相关的研究。

Ph.D. in Plant Molecular and Cell Biology from the University of Nottingham, UK in 2003。1995  to present : Work on postharvest physiology and biotechnology of fresh produce (focused on colour and aroma alterations) in the division of Postharvest Technology, KMUTT）

报告摘要：

颜色和香气对新鲜水果和蔬菜的品质来讲至关重要。果蔬采后处理过程对颜色变化和芳香挥发物具有重要的影响，不合适的加工温度、辐照、气调处理都有可能引发应激代谢，从而导致果蔬的颜色和味道发生变化。因此，需要适当的采后处理技术来保存和提高新鲜果蔬产品的质量。

The attributes of color and aroma play a vital role in determining consumer preference for fruits and vegetables. Several postharvest processes possess the capability to influence alterations in colour or the production of aromatic volatiles. Unsuitable processing temperatures, irradiation, specific atmospheric conditions, and some postharvest procedures have the potential to trigger stress metabolisms that can lead to changes in the colours and flavours of certain produce. Consequently, appropriate postharvest handling techniques are required to preserve or improve the quality of fresh produce.