|Table of Contents|

Research Progress in Preservation Technology of Cherry

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2018年07
Page:
157-162
Research Field:
Publishing date:

Info

Title:
Research Progress in Preservation Technology of Cherry
Author(s):
WANG Furong; JIANG Yanli; ZHOU Yingchao; LIU Penglin; XIE Zhongguo
(College of Life and Environmental Sciences,Hunan University of Arts and Science/Institute of Deep Processing and Detection of Agricultural Products/Collaborative Innovation Center for Efficient and Health Production of Fisheries in Hunan Province/Key Laboratory of Health Aquaculture and Product Processing in Dongting Lake Area of Hunan Province,Zoology Key Laboratory of Hunan Higher Education,Changde,Hunan 415000)
Keywords:
cherry; keep fresh; physical and chemical methods; remote fresh sale
PACS:
-
DOI:
10.11937/bfyy.20173101
Abstract:
Cherries have bright color,excellent taste,high nutritional value,it is very popular with consumers.But the cherries are extremely easy to spoilage at room temperature,and they are very difficult in remote fresh sale.Therefore,in this study we reviewed the research on the harvest preparation,storage preparation and fresh-keeping technology of cherries in recent years,and provided the theoretical basis for the remote fresh sale of cherry and provided some reference in an in-depth study on the preservation technology of cherry.

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Last Update: 2018-04-23