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，该研究从物理保鲜技术、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 various parts of our country and belongs to legume vegetable with high consumption. It is rich in nutrients, and high in proteins, carbohydrates, vitamins and minerals, with a high economic value. However, cowpea is a seasonal vegetable, and its sales are seasonally and regionally restricted. Because the pod tissue is young and tender, and the respiratory intensity is very high, it is easy to cause postharvest problems such asripening and senescence, rust spotting and chilling injury, causing quality reduction, nutrient loss, decay and deterioration, thereby affecting seriously the edible value. The application of preservation technologies 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 its shelf life. Therefore, this paper summarizes the research on postharvest preservation of cowpea from two aspects i.e. physical preservation technologies and chemical preservation technologies, in order to provide a theoretical reference for the research on postharvest storage and preservation technologies of cowpea, alleviate the situation of local excess production and oversupply, and change the current situation of postharvest preservation of cowpea.

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）