减压处理对松茸保鲜的影响初探

Effects of Exposure to Hypobaric Conditions on Selected Tricholoma matsutake Fruit Body Parameters

通过对松茸(Tricholoma matsutake)在贮藏期间理化指标(失重率、呼吸强度、硬度、可溶性固形物含量、细胞膜透性、色度值和感官评价)的分析,初步探讨了减压预处理结合低温贮藏对松茸保鲜的影响。结果表明:与对照组相比,减压处理过的松茸能够有效的降低失重率,明显抑制呼吸强度并推迟呼吸峰的出现,延缓硬度的下降、细胞膜透性的增加及褐变的发生,使松茸原有风味保持更长久。其中,第9天,处理组A2的失重率是对照组的50%;处理组呼吸峰的出现比对照组延迟2d;第18天,对照组与处理组A2的色度值相差8%。这说明减压处理能够有效抑制松茸贮藏期间品质的下降,延长保鲜期,其中以1500Pa处理48h的保鲜效果较佳,可以使松茸贮藏12d后,好菇率100%。

The effects of exposure to hypobaric conditions on selected Tricholoma matsutake fruit body parameters （weight loss, respiration intensity, hardness, soluble solids content, cell membrane permeability, whiteness and sensory attributes） were evaluated. Compared with controls maintained at normal atmospheric pressure throughout the experimental period, exposure to hypobaric conditions slowed the rate of weight loss by ～50%, inhibited browning of the mushroom pilei, and delayed the onset of peak respiratory intensity by approximately four days. Storage of fruit bodies at 2± 0.5 ℃ under reduced pressure （1500 Pa） for 48 h and then at 2 ± 0.5 ℃ under normal atmospheric pressure was most effective in prolonging shelf life. After 12 d under these conditions, levels of soluble solids, cell membrane permeability and pileal hardness values were 35%, ～20% and ～ 25% lower, respectively compared with controls.