草莓的采收、贮藏与加工技术研究进展  

Research Progress on Harvesting,Storage and Processing Technology of Strawberry

作　　者：宋岩 王志伟[1] 景秋菊[1] 解双瑜 苏云珊[1] 杨瑞华[1] SONG Yan;WANG Zhiwei;JING Qiuju;XIE Shuangyu;SU Yunshan;YANG Ruihua(Horticulture Branch,Heilongjiang Academy of Agricultural Sciences,Harbin,Heilongjiang 150069)

机构地区：[1]黑龙江省农业科学院园艺分院,黑龙江哈尔滨150069

出　　处：《北方园艺》2025年第5期115-122,共8页Northern Horticulture

基　　金：国家重点研发计划资助项目(2022YFD1600505)。

摘　　要：草莓是蔷薇科草莓属浆果,除富含传统的营养性成分外,还含有多种多酚类植物化学物质,具有较好的医疗保健价值。然而,新鲜的草莓易腐烂且贮藏和运输性能差,同时,消费者对鲜果及加工产品的高品质需求日益增加,故需要适宜的采后处理与先进的加工技术助推产业持续发展。因此,对近年来草莓采后分级、贮藏保鲜、草莓果汁、果肉、干燥等加工技术与功能性成分提取技术的最新研究进行综述,以期为草莓的品质提升和加工技术创新提供参考依据。As a berry belongs to the Rosaceae family and Fragaria genus,strawberries were rich in polyphenolic phytochemicals in addition to traditional nutritive components,which had good medical and health-care value.However,fresh strawberries were perishable and had poor storage and transportation properties.At the same time,there was an increasing consumer demand for high quality fresh fruit and processed products,which required appropriate post-harvest treatment and advanced processing technologies to promote the sustainable development of the industry.Therefore,the newest research on strawberry post-harvest grading,storage and preservation,strawberry juice,pulp,drying and other processing technologies and functional ingredient extraction technologies in recent years were summarized,in order to provide references for strawberry quality enhancement and processing technology innovation.

关 键 词：草莓 采后处理 贮藏 加工技术 功能性成分 干燥技术 

分 类 号：S668.4[农业科学—果树学]