Nutritional Composition and Development of Chinese Dwarf Cherry (Cerasus Humilis (Bge.) Sok.)
International Journal of Nutrition and Food Sciences
Volume 8, Issue 2, March 2019, Pages: 30-35
Received: May 15, 2019; Accepted: Jul. 2, 2019; Published: Jul. 13, 2019
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Authors
Suyi Fan, Department of Food Processing and Safety, Food Science and Engineering, Shandong Agricultural University, Taian, China
Peng Wu, Department of Food Processing and Safety, Food Science and Engineering, Shandong Agricultural University, Taian, China
Gang Xing, Executive Office, Shandong Gaikang Biological Engineering Co. LTD, Taian, China
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Abstract
Chinese dwarf cherry (Cerasus humilis (Bge.) Sok.), a typical representative medicine dual-purpose fruit type, is a health-care fruit proper to China. The fruit of Chinese dwarf cherry has unique flavor, rich nutrition and significant health care value. Its flowers, fruits, leaves and kernels also have certain value. The kernels can be used as raw material of the traditional Chinese herbal medicine Yu Liren, which has a medicinal history of more than 2000 years, and the flower, fruit, leaf and kernel can be comprehensively utilized. On the basis of summarizing the relevant research results, this paper firstly expounded the biological characteristics of Chinese dwarf cherry from the aspect of plant morphology of it. Secondly, from aspects of minerals, vitamins, amino acids, polyphenols, fatty acids and aromatic substances contained in Chinese dwarf cherry, the nutrients contained in Chinese dwarf cherry and its medicinal and medical care values were summarized. This paper summarized the progress of processing and application of fruit and kernel of Chinese dwarf cherry, and expounded the types and processes of products that were currently processed with fruit and kernel of Chinese dwarf cherry. This paper also summarized the problems existing in the research of Chinese dwarf cherry in the research and development, and prospected the development trend of Chinese dwarf cherry in processing and application, in order to provide a theoretical reference for the subsequent research.
Keywords
Chinese Dwarf Cherry, Composition, Development
To cite this article
Suyi Fan, Peng Wu, Gang Xing, Nutritional Composition and Development of Chinese Dwarf Cherry (Cerasus Humilis (Bge.) Sok.), International Journal of Nutrition and Food Sciences. Vol. 8, No. 2, 2019, pp. 30-35. doi: 10.11648/j.ijnfs.20190802.11
Copyright
Copyright © 2019 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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