不同贮藏温度对灰平菇品质影响及货架期预测模型的建立

Influence of Different Storage Temperatures Conditions on Oyster Mushroom and Its Prediction Model Construction of Shelf-life

以灰平菇子实体为研究对象,研究不同贮藏温度(4、10、20℃)对平菇品质的影响,从食品品质损失的基本反应动力学出发,结合Arrhenius理论,建立平菇货架期预测模型。结果表明,低温能够有效降低平菇子实体感官品质及子实体含水率下降速率,减缓子实体菌落总数、丙二醛含量、褐变度上升速率,延长货架期。本研究建立了分别以含水量、菌落总数TVC、丙二醛MDA、褐变度BD为变量的平菇货架期预测模型,在低温条件下预测值与实测值相对误差小于25%,拟合方程R^(2)平均值为0.9247。表明模型能够较为准确地预测平菇在特定货架温度下的货架期,进而为平菇货架期监测提供理论依据。

The effect of different storage temperature(4,10,20℃)on the quality of Pleurotus ostreatus was studied,the prediction model of shelf life of P.ostreatus was established combining with the basic reaction kinetics of food quality loss and Arrhenius theory.The result showed that the low temperature could inhibited the decrease rate of sensory index changes and water content,slow down the ascendant rate of total number of colonies content,malondialdehyde content and browning degree in fruiting body,which extended shelf life of P.ostreatus.This study established shelf life prediction model of P.ostreatus with water content、TVC content、MDA content and BD as variables,the relative error between predicted value and measured value is less than 25%at relatively low temperature,the mean value of fitted equation R^(2) is 0.9247,showing the model could accurately predict the shelf life of P.ostreatus at a specified temperature,and provides a theory basic for shelf life of P.ostreatus monitoring.