摘要
新鲜香菇(Lentinula edodes)耐贮性差,采后短期内出现萎蔫、褐变等一系列不可逆的生理现象,影响商品价值及食用价值。笔者从贮藏温度的控制、冷杀菌、气调、保鲜剂和涂膜保鲜等方面,概述了香菇保鲜技术的研究进展,并对其发展方向进行展望,以期为香菇的保鲜研究和应用提供参考。
Fresh Lentinula edodes has poor storage performance,with a series of irreversible physiological phenomena such as wilting and browning occurring soon after harvest,which affects both commodity and edible value.The research progress on mushroom preservation technology was summarized from the following aspects:storage temperature control,cold sterilization,air conditioning,preservatives and film preservation.Development directions were prospected,in order to provide references for the research and application of Lentinula edodes preservation.
作者
陈冰洁
乔勇进
张国强
董宗宗
王晓
CHEN Bingjie;QIAO Yongjin;ZHANG Guoqiang;DONG Zongzong;WANG Xiao(Agri-food Storage and Processing Research Center,Shanghai Academy of Agricultural Sciences,Shanghai 201403,China)
出处
《食用菌学报》
CSCD
北大核心
2019年第3期141-147,共7页
Acta Edulis Fungi
基金
上海市食用菌产业技术体系[沪农科产字(2018)第9号]
上海市农产品保鲜加工专业技术服务平台(18DZ2291300)
关键词
低温
冷杀菌
气调
化学保鲜
生物保鲜
涂膜保鲜
Low temperature
cold sterilization
air conditioning
chemical preservation
biological preservation
film preservation
