甜樱桃保鲜技术研究进展  

A Review on Preservation Technologies for Sweet Cherry

作　　者：卫琳 WEI Lin(Shandong Drug and Food Vocational College,Weihai 264210,China)

机构地区：[1]山东药品食品职业学院,山东威海264210

出　　处：《中国果菜》2025年第3期1-5,共5页China Fruit & Vegetable

基　　金：山东药品食品职业学院院级课题-樱桃保鲜及加工产品的综合研究。

摘　　要：甜樱桃营养价值高、风味独特,但果实皮薄、肉软、汁多,且成熟期相对集中,不耐贮藏和运输,如果不及时进行保鲜处理,会在短时间内腐烂变质,造成较大的经济损失。本文阐述了化学保鲜、物理保鲜和微生物保鲜等甜樱桃保鲜技术,旨在维持甜樱桃品质,提高商品价值,为甜樱桃保鲜实践提供技术支撑与理论依据,进而推动甜樱桃产业的可持续发展。Sweet cherries have unique nutrition and flavor,but the fruit skin is thin,the flesh is soft,the juice is abundant,and the maturity period is relatively concentrated.They are not resistant to storage and transportation.If not preserved in time,a large number of sweet cherries will rot and deteriorate in a short period of time,resulting in significant economic losses.This article elaborated on perservation technologies of sweet cherry such as biological preservation,physical preservation,and microbial preservation,aiming to maintain the quality of cherries,improve their value,provide key technical support and theoretical basis for cherry preservation practices,and promote the sustainable development of the sweet cherries industry.

关 键 词：甜樱桃 保鲜技术 保鲜剂 气调贮藏 冰温贮藏 辐照贮藏 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]