大樱桃贮藏保鲜技术研究进展  

Research Advances on Storage and Preservation Technologies of Cherries

作　　者：王霞 WANG Xia(Laiwu Vocational and Technical College,Jinan 250307,China)

机构地区：[1]莱芜职业技术学院,山东济南250307

出　　处：《中国果菜》2021年第4期15-18,共4页China Fruit & Vegetable

摘　　要：大樱桃营养丰富,色泽鲜艳,口感香甜,具有补中益气、祛风湿等功效,非常受市场欢迎。但由于大樱桃采摘后易软化腐败,不易保存,因此需要加强大樱桃保鲜研究。本文介绍了大樱桃采前因素对贮藏品质的影响及控制措施,并总结了大樱桃低温保鲜、气调保鲜、涂膜保鲜、减压保鲜、辐照保鲜及保鲜剂处理等保鲜技术的研究进展,以期促进大樱桃保鲜技术的发展,减少腐损率,提高经济效益。Cherry is rich in nutrition,bright in color,sweet in taste,and has the effects of invigorating Qi,relieving rheumatic.It is very popular in the market.However,since cherry is easy to soften and decay after postharvest and is not easy to preserve,further research on the preservation technologies of cherry is needed.This paper introduced the factors before harvest affecting the storage quality of cherry and the control measures,and the existing big cherries preservation technologies,such as low-temperature preservation,modified atmosphere preservation,film preservation,decompression preservation,radiation preservation and preservative treatment technologies,in order to promote the progress of cherry preservation technology,reduce the decay rate and improve economic benefits.

关 键 词：大樱桃 贮藏 保鲜技术 

分 类 号：S662.5[农业科学—果树学]