摘要
甜樱桃是一种易腐烂的水果,贮藏时间短。为保持果实品质和延长货架期,对甜樱桃进行采后保鲜可以有效减少种植者的经济损失。该文主要综述近五年国内外关于甜樱桃采后的保鲜研究,从物理(低温、冷激、气调和辐照等)、化学(二氧化氯、乙醇、醋酸、氯化钙和1-甲基环丙烯等)和生物(植物提取物、壳聚糖、精油、酚类物质和酵母菌等)3个方面总结各项技术对甜樱桃的保鲜效果并提出相应的建议,以期为我国的樱桃产业提供理论基础和应用指导。
Sweet cherry is a highly perishable fruit with a short storage time.Postharvest treatments applied to sweet cherries could help preserve the fruit quality and extend their shelf-life while reducing the growers’economic loss.Based on a review of the literature on the postharvest preservation of the sweet cherry fruit both home and abroad during the past five years,the effects of physical(low temperature,cold shock,modified/controlled atmosphere,irradiation,etc.),chemical(chlorine dioxide,ethanol,acetic acid,calcium chloride,1-methylcyclopropene,etc.)and biological(plant extracts,chitosan,essential oils,phenolic compounds,yeast,etc.)treatments were summarized,and the corresponding suggestions were put forward.These results could provide a theoretical basis and practical guidance for the domestic cherry industry.
作者
李国琴
武晋海
朱洪梅
杜俊杰
额日赫木
许国帅
李桂峰
LI Guo-qin;WU Jin-hai;ZHU Hong-mei;DU Jun-jie;Erihemu;XU Guo-shuai;LI Gui-feng(School of Food Science,Shanxi Normal University,Linfen 041004,Shanxi,China;Linfen Comprehensive Inspection and Testing Center,Linfen 041000,Shanxi,China)
出处
《食品研究与开发》
CAS
北大核心
2021年第20期191-197,共7页
Food Research and Development
基金
山西师范大学优质课程项目(2018YZKC-07)
山西省教育科学‘十三五’规划项目(GH-19205)。
关键词
甜樱桃
采后
品质
物理保鲜
化学保鲜
生物保鲜
sweet cherry
postharvest
quality
physical preservation
chemical preservation
biological preservation
