黄秋葵果实加工利用研究进展

doi:10.11924/j.issn.1000-6850.casb16020008

摘要/Abstract

摘要： 黄秋葵果实中富含蛋白质和果胶类多糖，是一种营养价值与开发利用价值较高的新型保健蔬菜。以国内外研究为基础，简述了黄秋葵果实的营养价值、贮藏保鲜技术及其果荚与种子加工利用的研究现状，并对黄秋葵产业的发展进行了展望，为深入开展黄秋葵果实加工利用提供参考。指出提高黄秋葵果实贮藏保鲜技术，深化黄秋葵果实加工工艺的研究与开发，加强黄秋葵果实科研产品转化，是全面推动黄秋葵产业快速发展的关键。

关键词: 光合作用生物增效剂, 光合作用生物增效剂, 夏玉米, 产量, 品质

Abstract: Okra fruit is rich in protein and pectic polysaccharide, and is a kind of new healthy vegetable with high nutritional value and utilization value. On the basis of research at home and abroad, the research status about okra fruit nutritional value, storage technology and the processing and utilization of okra fruit pod and seeds were introduced. Also, the development of okra industry was discussed in order to facilitate a further study on okra utilization. Therefore, the key steps to comprehensively promote the rapid development of okra industry are improving storage technology, deepening the research and development of processing technology, strengthening scientific research products transformation of okra fruit.

练冬梅,姚运法,赖正锋,洪建基. 黄秋葵果实加工利用研究进展[J]. 中国农学通报, 2016, 32(27): 161-164.

洪建基. Review on Processing and Utilization of Okra Fruit[J]. Chinese Agricultural Science Bulletin, 2016, 32(27): 161-164.

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