余甘子贮藏与加工研究进展

余甘子是一种营养丰富、口味独特的果实，果中含有许多防衰老、抗氧化、抗病毒、抗肿瘤、护肝的成分，具有较高的医疗保健价值。但余甘子采后易受到微生物浸染、褐变、失水等因素的影响，极大地缩短了货架期。目前关于余甘子贮藏保鲜的研究较少，低温贮藏是余甘子的主要贮藏方法。余甘子加工方面主要有腌制、干制、发酵、榨汁、活性成分提取、酶解等加工方法。本文对影响余甘子采后贮藏的因素、贮藏方法以及余甘子加工方式进行综述，以期为余甘子作为食品进行开发利用提供参考。

Research Progress on Storage and Processing of Phyllanthus emblica

Phyllanthus emblica is a kind of fruit with rich nutrition and unique taste. It contains many anti-aging, anti-oxidation, anti-virus, anti-tumor and liver protecting ingredients, and has high medical and health values. The shelf life of P.emblica was greatly shortened by the influence of microorganism impregnation, browning and water loss after harvest. Few researches on the storage and preservation methods of P. emblica fruit have been carried out in current, and low temperature storage is the main storage method of the fruit. Processing methods, such as pickling, drying, fermentation, juice extraction, active ingredient extraction, and enzymatic hydrolysis, are main methods used in the present. In order to provide reference for the development and utilization of P.emblica, the factors affecting the postharvest storage of P.emblica, storage methods and processing methods were reviewed in this paper.