櫻桃貯藏保鮮技術(shù)研究進(jìn)展

摘 要：櫻桃是深受消費(fèi)者喜愛的水果之一，近年來其發(fā)展勢(shì)頭很快，品種、面積、產(chǎn)量不斷增加。但是櫻桃果實(shí)采摘后不耐貯存，易腐敗變質(zhì)，因而急需加強(qiáng)貯藏保鮮技術(shù)的研究。該文綜述了影響櫻桃采后貯藏保鮮的因素和目前采取的貯藏保鮮技術(shù)，以期延長(zhǎng)櫻桃供應(yīng)期，減少損耗，促進(jìn)櫻桃貯藏保鮮技術(shù)發(fā)展。

關(guān)鍵詞：櫻桃;貯藏保鮮;研究進(jìn)展

中圖分類號(hào) S66 文獻(xiàn)標(biāo)識(shí)碼 A 文章編號(hào) 1007-7731（2022）10-0055-06

Research Progress on Storage and Preservation Technology of Cherries

HUANG Qingshan   LIU Bingyan

（School of Landscape Architecture， Changchun University， Changchun 130012， China）

Abstract： Cherries are one of the most popular fruits among consumers. In recent years， cherries have developed rapidly， and their varieties， areas， and yields have continued to increase. However， cherries are not shelf-stable after being picked， and are prone to spoilage. Therefore， it is urgent to strengthen the research on storage and preservation techniques. In this paper， the factors affecting the postharvest storage and preservation of cherries and the current storage and preservation techniques are reviewed， in order to prolong the supply period of cherries， reduce losses， and promote the development of cherry storage and preservation techniques.

Key words： Cherries; Storage and preservation; Research progress

櫻桃深受消費(fèi)者喜歡，具有色澤艷麗、皮薄多汁、口感細(xì)膩等特點(diǎn)，且富含維生素、礦物質(zhì)、花青素等營(yíng)養(yǎng)物質(zhì)。（剩余12261字）