不同贮藏温度对金针菇品质的影响

Effects of shelf temperature on quality of flammulina velutipes

为了探究金针菇在不同温度贮藏过程中的品质变化,将金针菇分别置于4℃、25℃和40℃条件下模拟贮藏并定期对其含水量、复水比、多糖含量、外观性状以及微观结构进行检测。结果表明:金针菇在不同贮藏温度条件下,其含水量总体呈现先上升后下降的趋势;贮藏2个月(60 d)复水比均明显升高,随后4℃贮藏条件下金针菇的复水比保持稳定,而25℃和40℃组复水比明显降低;金针菇多糖含量先下降后逐渐上升,且贮藏温度越高,多糖含量下降越明显,贮藏期在2至6个月其多糖含量趋于稳定;贮藏温度对金针菇的感官及微观结构影响较大,贮藏温度越高,金针菇感官品质越容易劣变及腐烂变质,失去商品价值,其表面褶皱严重,在微观观察下,片状结构增多,4℃是金针菇较为适宜的贮藏温度。

In order to explore the quality changes of Flammulina velutipes during storage at different temperatures,Flammulina velutipes was simulated and stored under the conditions of 4℃,25℃and 40℃,and its water content,rehydration ratio,polysaccharide content,appearance characteristics and microstructure were inspected.The results show that the water content of Flammulina velutipes shows an overall trend of first increasing and then decreasing under different storage temperatures;the rehydration ratio of two-month storage(60 days)increased significantly,and the rehydration ratio of Flammulina velutipes maintained stable under 4℃storage conditions,while the rehydration ratio of the 25℃and 40℃groups was significantly reduced;the polysaccharides yield of Flammulina velutipes decreased first and then gradually increased,and the higher the storage temperature,the more obviously polysaccharides yield of Flammulina velutipes decreased.The polysaccharide content of Flammulina velutipes during the storage period of 2 to 6 months tends to be stable;the storage temperature has a greater influence on the sensory quality and microstructure of Flammulina velutipes.The higher the storage temperature,the more easily the sensory quality of Flammulina velutipes deteriorates and perishes,and loses its commercial value.Its surface is seriously wrinkled and the lamellar structure increases under microscopic observation.4℃is a suitable storage temperature for Flammulina velutipes.