甜樱桃采后保鲜技术的研究进展  

Research Progress in the Postharvest Preservation Technologies for Sweet Cherry Fruit

作　　者：李国琴 武晋海 朱洪梅 杜俊杰 额日赫木 许国帅 李桂峰 LI Guo-qin;WU Jin-hai;ZHU Hong-mei;DU Jun-jie;Erihemu;XU Guo-shuai;LI Gui-feng(School of Food Science,Shanxi Normal University,Linfen 041004,Shanxi,China;Linfen Comprehensive Inspection and Testing Center,Linfen 041000,Shanxi,China)

机构地区：[1]山西师范大学食品科学学院,山西临汾041004 [2]临汾市综合检验检测中心,山西临汾041000

出　　处：《食品研究与开发》2021年第20期191-197,共7页Food Research and Development

基　　金：山西师范大学优质课程项目(2018YZKC-07);山西省教育科学‘十三五’规划项目(GH-19205)。

摘　　要：甜樱桃是一种易腐烂的水果,贮藏时间短。为保持果实品质和延长货架期,对甜樱桃进行采后保鲜可以有效减少种植者的经济损失。该文主要综述近五年国内外关于甜樱桃采后的保鲜研究,从物理(低温、冷激、气调和辐照等)、化学(二氧化氯、乙醇、醋酸、氯化钙和1-甲基环丙烯等)和生物(植物提取物、壳聚糖、精油、酚类物质和酵母菌等)3个方面总结各项技术对甜樱桃的保鲜效果并提出相应的建议,以期为我国的樱桃产业提供理论基础和应用指导。Sweet cherry is a highly perishable fruit with a short storage time.Postharvest treatments applied to sweet cherries could help preserve the fruit quality and extend their shelf-life while reducing the growers’economic loss.Based on a review of the literature on the postharvest preservation of the sweet cherry fruit both home and abroad during the past five years,the effects of physical(low temperature,cold shock,modified/controlled atmosphere,irradiation,etc.),chemical(chlorine dioxide,ethanol,acetic acid,calcium chloride,1-methylcyclopropene,etc.)and biological(plant extracts,chitosan,essential oils,phenolic compounds,yeast,etc.)treatments were summarized,and the corresponding suggestions were put forward.These results could provide a theoretical basis and practical guidance for the domestic cherry industry.

关 键 词：甜樱桃 采后 品质 物理保鲜 化学保鲜 生物保鲜 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]