|Table of Contents|

Research Progress on Quality Characteristics and Intensive Processing Products of Plum (Prunus salicina Lindl.)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2022年19
Page:
128-135
Research Field:
Publishing date:

Info

Title:
Research Progress on Quality Characteristics and Intensive Processing Products of Plum (Prunus salicina Lindl.)
Author(s):
LI Dong; LI Jingya; LEI Yu; ZHANG Shiqi; HAO Wang; JIN Lei
(College of Bioengineering,Sichuan University of Science & Engineering,Yibin,Sichuan 644000)
Keywords:
plum; quality characteristic; products; intensive processing
PACS:
-
DOI:
10.11937/bfyy.20220845
Abstract:
There are many kinds of plums with unique flavor and high nutritional value.However,due to the mature period is mostly in summer,it is difficult to store and transport the fresh fruits,which often leads to unsalable and corruption of plums.Deep processing of plums can not only solve the problem of difficult storage and transportation of fresh fruits,but also enhance the added value of plums.The traditional plum processing technology is simple,the product is single,and the added value is low,so it is difficult to form the industrial advantages.In recent years,the diversified deep processing products of plum have become a hot spot of industrial research and have broad application prospects in the food and health care products industry.This study introduced the quality of plums and summarized the deep processing products of plums in China,in order to provide reference for the diversified and high value-added intensive processing of plums.

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Last Update: 2022-12-18