豇豆在我国各地广泛种植，属于消费量较高的豆类蔬菜。其营养丰富，富含蛋白质、碳水化合物、维生素和矿物质元素，经济价值较高。但是，豇豆属于季节性蔬菜，销售具有季节性和区域性的限制，又因果荚组织幼嫩、呼吸强度很高，采后极易产生成熟衰老、锈斑化、冷害等问题，导致品质降低、营养成分流失、腐烂变质，严重影响食用价值。保鲜技术的应用可以对豇豆采后的营养品质、感官品质、酶活性等起到一定的作用，达到保持豇豆良好品质风味、延长货架期的目的。因此，本文从物理保鲜技术、化学保鲜技术两个方面对豇豆的采后保鲜研究进行了总结，旨在为豇豆采后贮藏保鲜技术研究提供理论参考，缓解局部产量过剩、供过于求的局面，改变豇豆采后保鲜的现状。

Cowpea is widely planted in China and belongs to legume vegetables with high consumption. It is rich in nutrition, is an excellent source of protein, carbohydrates, vitamins and minerals, and has high economic value. However, cowpea is a seasonal vegetable, sale has seasonal and regional restrictions. The pod tissue is young and the respiratory intensity is very high, so it is easy to produce mature senescence, rust spots, chilling injury and other problems after harvesting, which lead to quality reduction, nutrient loss, decay and deterioration, and seriously affect the edible value. The application of fresh-keeping technology can play a certain role in the nutritional quality, sensory quality and enzyme activity of postharvest cowpea, so as to maintain the good quality and flavor of cowpea and prolong the shelf life. Therefore, this paper summarized the research on postharvest preservation of cowpea from two aspects of physical preservation technology and chemical preservation technology, in order to provide theoretical reference for the research of postharvest storage technology of cowpea, alleviate the situation of local overproduction and oversupply, and change the current situation of postharvest preservation of cowpea.

基金项目：北京市农林科学院协同创新中心建设（KJCX201915）；北京市农林科学院创新能力建设专项（KJCX20210437，KJCX20210402）