食用菌采后保鲜方法在草菇上的应用进展

Research of Postharvest Preservation Methods of Edible Fungi in the Application of Volvariella volvacea

草菇(Volvariella volvacea)又称中国蘑菇,具有较高的营养与药用价值。但草菇采后易开伞、10℃以下低温易自溶,限制了其远距离运输与产业的发展,是最不易保鲜的食用菌之一。因此,通过阐述国内外食用菌采后的不同保鲜方法,从物理、生物和化学3个方面介绍这些方法在草菇保鲜上的应用,以期为草菇企业提供保鲜技术选择参考。

Volvariella volvacea was also known as Chinese mushrooms,have highly nutritional and medicinal value.However,the V.volvacea was prone to opening and autolysising after harvest at low temperature below 10℃.And the long-distance transportation and industrial development was limited,so the V.volvacea was one of the most difficult edible fungi to preserve.Therefore,through described the different post-harvest preservation methods for edible fungi at domestic and overseas,and then applied these methods to V.volvacea,in order to provide reference for enterprises to select preservation techniques.