目的 探究草酸、水杨酸、茉莉酸甲酯处理对甜樱桃品质及抗氧化特性的影响。方法 分别使用5 mmol/L草酸、1 mmol/L水杨酸、0.15 mmol/L茉莉酸甲酯浸泡甜樱桃10 min，测定果实贮藏期间的颜色、硬度、呼吸强度、总酚含量、类黄酮含量、谷胱甘肽含量、抗氧化相关酶活性等多项指标。结果 草酸能够有效保持贮藏末期的果实硬度，水杨酸能够最大程度地抑制果实的呼吸强度，茉莉酸甲酯对保持果实亮度的效果最佳，同时3种处理均可维持总酚、类黄酮和谷胱甘肽等含量，调控抗氧化相关酶活性。结论 采用草酸、水杨酸、茉莉酸甲酯处理均可以诱导甜樱桃在贮藏过程中的抗氧化能力，从而减缓果实衰老，延长果实的货架期。

The work aims to explore the effects of oxalic acid, salicylic acid and methyl jasmonate on the quality and antioxidant properties of sweet cherry. Sweet cherry was soaked with 5 mmol/L oxalic acid, 1 mmol/L salicylic acid and 0.15 mmol/L methyl jasmonate for 10 min. The color, hardness, respiratory intensity, total phenol content, flavonoid content, glutathione content and antioxidant related enzyme activity of the fruit were measured during storage. The results showed that oxalic acid could effectively maintain the fruit hardness at the end of storage, salicylic acid could inhibit the respiratory intensity to the greatest extent, and methyl jasmonate had the best effect on maintaining the fruit brightness. At the same time, the three treatments can effectively maintain the contents of total phenols, flavonoids and glutathione content, and regulate the antioxidant related enzyme activities. The treatment of oxalic acid, salicylic acid and methyl jasmonate can effectively maintain the antioxidant capacity of sweet cherry during storage, slow down fruit aging and prolong its shelf life.