Research Progress on Postharvest Quality Deterioration and Preservation of Chinese Bayberry Fruit
The work aims to provide a theoretical reference for the integrated application of various preservation technologies,in-depth study of disease control strategies,and enhancement of postharvest treatment techniques,and promote in-depth research on Chinese bayberry fruit resources and high-quality development of the Chinese bayberry fruit industry.Through literature review,this paper discussed postharvest invasive diseases of Chinese bayberry fruits and systematically elucidated the intrinsic factors of quality deterioration,including moisture loss,changes in firmness,color,sugar-acid content,and changes in aromatic composition.It analyzed the research outcomes of various physical and chemical preservation technologies,including low-temperature storage,modified atmosphere packaging,hypobaric treatment,and chemical methods by 1-Methylcyclopropene etc.The study indicated that Trichoderma spp.and Penicillium citrinum were significant factors leading to invasive diseases like white rot and green mold in Chinese bayberry fruits,markedly reducing their shelf life.The reasons for postharvest quality deterioration of Chinese bayberry fruits were multifaceted,involving both the fruit's physiological changes and external environmental influences.The integrated application of low-temperature storage,modified atmosphere packaging,hypobaric treatment,and chemical treatments by 1-Methylcyclopropene,etc.can effectively inhibit fruit physiological metabolism,regulate microbial community structures,maintain fruit quality,and thereby extend the shelf life of Chinese bayberry fruits.The review results of this article demonstrate the significant importance of integrating multiple preservation technologies to enhance the quality and extend the shelf life of Chinese bayberry fruits.Future research should focus on further exploring disease control strategies and strengthening the study of postharvest treatment techniques,so as to achieve high-quality development in the Chinese bayberry fruit industry.
Chinese bayberry fruitpostharvestpreservationquality deterioration
万方数据
维普
