櫻桃貯藏保鮮技術研究進展

摘 要：櫻桃是深受消費者喜愛的水果之一，近年來其發(fā)展勢頭很快，品種、面積、產量不斷增加。但是櫻桃果實采摘后不耐貯存，易腐敗變質，因而急需加強貯藏保鮮技術的研究。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，以期延長櫻桃供應期，減少損耗，促進櫻桃貯藏保鮮技術發(fā)展。

關鍵詞：櫻桃;貯藏保鮮;研究進展

中圖分類號 S66 文獻標識碼 A 文章編號 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

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