漿果保鮮技術(shù)研究進(jìn)展

打開文本圖片集

中圖分類號(hào)：TS205 文獻(xiàn)標(biāo)志碼：A 文章編號(hào)：1008-1038（2025）04-0007-06

DOI：10.19590/j.cnki.1008-1038.2025.04.002

Research Progress on Berry Preservation Technology

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 25O220， China）

Abstract：Berrieshaveatracted widespread attention due to their nutrient-rich， sweettaste.However，the short post-harvest shelf life and perishable nature of berries pose significant challenges to industrial development. Therefore exploring effectiveand stableberry preservation technology has become thefocus of research workers worldwide.This paper analyzed the influencing factors of berry preservation，reviewd the physical， chemical and biologicalpreservation methods of berries，summarizedtheberry preservation ofthe current.It also summarizedthe 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.

Keywords： Berry； preservation technology； technical challenges； development trend

漿果是由子房或聯(lián)合其他花器發(fā)育成的柔軟多汁的肉質(zhì)果，其成熟后果肉柔嫩、汁液充沛，包括葡萄、草莓、樹莓、藍(lán)莓、枸杞等。（剩余12388字）