引用本文:杨永佳,孔芃,景赛,朱璧合,王彩莲,侯德华,寇莉萍.食用菌采后品质变化及物理保鲜技术研究进展[J].包装工程,2024,45(1):139-147.
【打印本页】   【下载PDF全文】   查看/发表评论  【EndNote】   【RefMan】   【BibTex】
←前一篇|后一篇→ 过刊浏览    高级检索
本文已被:浏览 1096次   下载 1648 本文二维码信息
码上扫一扫!
分享到: 微信 更多
食用菌采后品质变化及物理保鲜技术研究进展
杨永佳,孔芃,景赛,朱璧合,王彩莲,侯德华,寇莉萍
西北农林科技大学 食品科学与工程学院,陕西 咸阳 712100
摘要:
目的 综述国内外不同物理技术在食用菌保鲜上的研究进展,为进一步提升鲜食食用菌品质及延长其贮藏期提供参考。方法 结合食用菌在贮藏期内出现的品质劣变现象,如褐变软化、水分流失及营养物质消耗等,总结物理保鲜技术(如低温保鲜、气调技术、辐照技术、光照技术、电磁技术等)在食用菌采后的应用,分析不同物理保鲜方法的保鲜机制及应用效果。结论 物理技术可减缓食用菌采后劣变的进程,保持食用菌的新鲜品质,延长其货架期,将在食用菌保鲜上发挥更大的作用。不同的保鲜方式适用于一定的场景,在实际生产中应结合食用菌的特性、操作条件、经济效应,选择适宜的保鲜方式。
关键词:  食用菌  品质劣变  物理保鲜  贮藏
DOI:10.19554/j.cnki.1001-3563.2024.01.016
分类号:
基金项目:陕西省重点研发计划(2023-ZDLNY-15)
Progress in Postharvest Quality Change and Physical Preservation Technologies of Edible Fungi
YANG Yongjia, KONG Peng, JING Sai, ZHU Bihe, WANG Cailian, HOU Dehua, KOU Liping
(College of Food Science and Engineering, Northwest A&F University, Shaanxi Xianyang 712100, China)
Abstract:
The work aims to review the research progress of different physical technologies in China and abroad in the preservation of edible fungi, so as to provide reference for further improving the quality of fresh edible fungi and prolonging their storage period. According to the quality deterioration of edible fungi during storage, including browning and softening, water loss, and nutrient consumption, the application of physical preservation technology, such as low temperature preservation, atmosphere packaging technology, irradiation technology, light technology, and electromagnetic technology in edible fungi after harvest was summarized. The preservation mechanism and application effect of different physical preservation technologies were also discussed. Physical technology will play a larger role in the preservation of edible fungus because it can delay the deterioration of edible fungi after harvest, retain the fresh quality of edible fungi and extend their shelf life. Different preservation technologies are useful in different situations, and the best preservation technology should be chosen based on the properties of edible fungi, operational circumstances, and financial implications in the real production.
Key words:  edible fungi  quality deterioration  physical preservation  storage

关于我们 | 联系我们 | 投诉建议 | 隐私保护

您是第24463419位访问者    渝ICP备15012534号-2

版权所有:《包装工程》编辑部 2014 All Rights Reserved

邮编:400039 电话:023—68792836传真:023—68792396 Email: designartj@126.com

    

  
 

渝公网安备 50010702501717号