不同温度、气体微环境对红托竹荪干品储藏品质的影响

Effects of different temperature and gaseous micro-environment on storage quality of dried Dictyophora rubrovolvata

本研究针对红托竹荪干品在储藏过程中易发生褐变、降低商品性问题,探究了不同储藏条件(温度、气体微环境)对红托竹荪干品储藏品质的影响。以红托竹荪干品为原材料,考察了在气体微环境(空气、N_(2)、CO_(2)和脱氧)和不同储藏温度(5、25和45℃)下红托竹荪干品储藏品质的动态变化。在60 d的储藏期内,所有样品的褐变指数、剪切力、多酚氧化酶、过氧化氢酶、总酚、还原糖和5-羟甲基糠醛含量均增加,游离氨基酸、白度值、复水比均降低。与25、45℃相比,以上指标在5℃条件下均表现最优,5℃储藏条件下呈味氨基酸和挥发性成分指标更接近于0 d;在不同气体微环境比较下,CO_(2)储藏环境下干品品质保持最好,通过综合评分得出5℃低温结合CO_(2)充气条件下干品品质最优,其次为N_(2)结合5℃低温。结合经济成本,5℃低温结合CO_(2)或N_(2)充气可以作为红托竹荪干品延长货架期的推荐储藏技术。

The effects of different storage conditions(temperature and gaseous micro-environment)on the commodity quality of Dictyophora rubrovolvata dry product were studied.D.rubrovolvata dry products were stored in different gaseous micro-environment(air,N_(2),CO_(2),deoxidizer)at different storage temperatures(5,25,45℃).The browning index,shear stress,polyphenol oxidase,catalase,total phenol,reducing sugar,5-hydroxymethylfurfural content of all samples increased during 60 d storage,while free amino acid,whiteness value and rehydration ratio decreased.Compared with the fungal products stored at 25℃and 45℃,all the indexes above-mentioned are the best for the fungal products stored at 5℃,and the content of flavor amino acids and volatile components were nearly changeless as compared with those in untreated products.The quality of dry product maintained the best under CO_(2)storage environment.Comprehensive evaluation indicated that the combination of CO_(2)and 5℃low temperature was the best storage condition for maintaining the quality of dry product,being superior to N_(2) combined with 5℃.In consideration of economic cost,5℃low temperature combined with CO_(2)or N_(2) aeration is recommended for extending the shelf life of dried D.rubrovolvata.