摘要
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.
作者
邱铭锰
胡宇欣
林程
张芳艺
陈天赐
梁嘉辰
江玉姬
陈炳智
QIU Ming-meng;HU Yu-xin;LIN Cheng;ZHANG Fang-yi;CHEN Tian-ci;LIANG Jia-chen;JIANG Yu-ji;CHEN Bing-zhi(College of Food Sciences,Fujian Agriculture and Forest University,Fuzhou 350002,China;Fuzhou Agricultural and Rural Bureau,Fuzhou 350000,China)
出处
《中国食用菌》
2022年第2期1-5,9,共6页
Edible Fungi of China
基金
国家自然科学基金(31801920)
福建省自然科学基金(2020J01557)
福建农林大学科技创新专项基金项目(CXZX2020116A)。
关键词
草菇
食用菌
保鲜方法
保鲜机理
Volvariella volvacea
edible fungi
preservation method
preservation mechanism