羊肚菌物理、化学保鲜方法及作用机制研究进展

Advance in physical and chemical preservation methods and mechanism of Morchella esculenta

羊肚菌在中国广泛种植,以其独特的风味和食用及药用价值而备受推崇。但是由于羊肚菌质地脆嫩,含水量高,容易发生褐变和软化,致使营养和风味丧失。该文综述了国内外关于羊肚菌采后保鲜的物理及化学方法及其作用机制的研究进展,以期更好地为开发绿色安全的羊肚菌保鲜技术提供参考。

The morel mushroom(Morchella esculenta)is widely grown in China and is highly prized for its unique flavor and edible and medicinal value.However,due to their brittle texture and high water content,they are prone to browning and softening,resulting in a loss of nutrition and flavor.This paper reviewed the progress of research on physical and chemical methods and their mechanisms for post-harvest preservation of morel mushrooms at home and abroad,to provide a better reference for the development of green and safe preservation techniques for morel mushrooms.