桑甚采后貯藏保鮮技術(shù)研究進(jìn)展

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中圖分類號 S609+.3 文獻(xiàn)標(biāo)識碼A 文章編號 1007-7731（2025）12-0016-03

DOI號 10.16377/j.cnki.issn1007-7731.2025.12.004

Research progress on post harvest storage and preservation technology of mulberry

YAN Suping ZHOU Yong WU JinrongLI Shan （Xinjiang Agricultural Vocational Technical University， Changji 8311Oo， China）

AbstractTo extend the processing cycle of mulberry fruits，the commonly used preservation techniques for mulberry storage，and the possibleapplication of preservation techniqueswere discussed.Common preservation techniqus includesphysicalpreservation，chemicalpreservation，biological preservation，etc.Physical preservation methods suchas refrigeration and controlld atmosphere storage canbe used to slow down therate of fruit quality decline;the commonlyused preservatives for chemical preservation includesodium propionate，chlorine dioxide，and ethylene blocker1-methylcyclopropene（1-MCP）;biological preservation often usescoating preservation and biological preservation agents to inhibit mulbery fruit respiration and enhance antioxidant enzymeactivity，thereby extending the preservation period.Inthe future，technologies such as composite treatment of plant hormones with chitosan，new composite cling film，and film material modificationcanbeconsidered for the preservation of mulbery fruits.This article provides references for promoting the efectiveutilization of medicinal mulberry resources and the high quality development of the industry.

Keywordsmulberry; coating preservation; biological preservation; mulberry processing

桑葚屬典型的呼吸躍變型果實(shí)，其果實(shí)皮薄多汁、無外表皮保護(hù)，常溫條件下1＼～2d即可霉變、腐爛。（剩余4530字）