浆果保鲜技术研究进展  

Research Progress on Berry Preservation Technology

作　　者：孙玉玉 张鑫[1] 宋烨[1] 苏娟 李继兰[1] 陈静 周大森 马迪 卞倩倩[1] 王春燕[1] 东莎莎[1] SUN Yuyu;ZHANG Xin;SONG Ye;SU Juan;LI Jilan;CHEN Jing;ZHOU Dasen;MA Di;BIAN Qianqian;WANG Chunyan;DONG Shasha(Jinan Fruit Research Institute,All China Federation of Supply&Marketing Co-operative,Jinan 250220,China)

机构地区：[1]中华全国供销合作总社济南果品研究所,山东济南250220

出　　处：《中国果菜》2025年第4期7-12,共6页China Fruit & Vegetable

基　　金：中华全国供销合作总社课题项目-促进乡村特色产业提质增效路径研究。

摘　　要：浆果营养丰富,味道甜美,受到人们的广泛关注,然而其采后保鲜期短、易腐烂等特性限制了浆果产业的进一步发展,探究有效稳定的浆果保鲜技术是国内外科研工作者一直以来的研究重点。本文分析了浆果保鲜的影响因素,综述了浆果的物理、化学和生物保鲜方法,总结了目前存在的技术瓶颈,并提出了浆果保鲜未来的研究方向,为浆果产业的提质增效提供理论支撑与实践参考。Berries have attracted widespread attention due to their nutrient-rich,sweet taste.However,the short post-harvest shelf life and perishable nature of berries pose significant challenges to industrial development.Therefore exploring effective and stable berry preservation technology has become the focus of research workers worldwide.This paper analyzed the influencing factors of berry preservation,reviewd the physical,chemical and biological preservation methods of berries,summarized the berry preservation of the current.It also summarized the current technical bottlenecks of berry preservation,and proposed the future development direction to provide theoretical support and practical reference for the quality and efficiency development of berry industry.

关 键 词：浆果 保鲜技术 技术挑战 发展趋势 

分 类 号：TS205[轻工技术与工程—食品科学]