【摘要】 果蔬茶产业是我国现代农业产业体系和国民经济的重要组成部分，然而存在产后损失大，产品附加值低，综合利用水平不高等问题，制约了产业的高质量发展。实现果蔬茶贮藏加工过程的品质调控，是减损增值的关键。本文综述果蔬茶贮藏加工过程中颜色、香气、滋味、质构和营养品质调控研究现状，提出未来研究的关键科学问题为果蔬茶品质劣变的贮藏生物学基础，绿色贮藏加工技术对果蔬茶品质调控的基础理论，果蔬茶营养物质生物利用度提升和健康效应机理等3个方面，指出多维度解析品质调控机制，绿色加工技术集成创新，多学科交叉与智能化的新方向、新理念、新趋势。本文将为果蔬茶贮藏加工品质调控相关研究和产业高质量发展提供重要理论依据。更多还原

【Abstract】 The fruit, vegetable and tea industry is an important part of China’s modern agricultural industry system and national economy. However, it faces challenges such as high post-harvest losses, low added value of products, and low levels of comprehensive utilization, which restrict the high-quality development of the industry. Quality control during the storage and processing of fruit, vegetable, and tea is key to reducing losses and increasing value. This article reviewed the current state of research on the control of color, aroma, taste, texture, and nutritional quality during the storage and processing of fruit, vegetable, and tea. It identified key scientific issues from three aspects: The biological basis for the quality deterioration during storage, the theoretical basis for quality control by green processing technologies, and the mechanisms for enhancing the bioavailability and health effects of nutrients. The article pointed out new directions, concepts, and trends in multidimensional analysis of quality control mechanisms, integrated innovation in green technologies of storage and processing, and interdisciplinary and intelligent approaches. This article provided an important theoretical basis for research related to quality control during the storage and processing of fruit, vegetable, and tea and for the high-quality development of the industry.更多还原