草菇复合保鲜工艺研究

Study on compound preservation technology of Volvariella volvacea

草菇(Volvariella volvacea)是营养丰富的高温菌类,保鲜是草菇生产流通环节中的难点。文章以草菇质量损失率、自溶指数、腐烂指数和褐变度等为评价指标,通过单因素试验和正交试验研究温度、1-甲基环丙烯(1-MCP)体积比和乙醇体积比等对草菇保鲜效果的影响。研究结果表明:草菇复合保鲜工艺条件是保鲜温度为13℃、1-MCP体积比为30μL/L、乙醇体积比为200μL/L;在该条件下贮藏的草菇褐变度较低、蛋白质和总糖损失较少,综合变化值最小。进一步分析表明,与UV-B辐照保鲜、乙醇保鲜、1-MCP保鲜、低温保鲜等传统单一保鲜工艺相比,复合保鲜工艺处理过的草菇在贮藏过程中质量损失率、自溶指数、腐烂指数、维生素C质量比的损失等均有所降低,保鲜效果更好。研究结果为草菇复合保鲜工艺的开发提供了理论依据。

Straw mushroom(Volvariella volvacea)is a high-temperature fungus with rich nutrition.Preservation is a difficulty during the production and circulation of straw mushrooms.In this study,the effects of temperature,ethanol volume ratio and 1-MCP volume ratio on the preservation of straw mushrooms were studied by single factor tests and orthogonal tests.The weight loss rate,autolysis index,decay index and browning degree of straw mushrooms were used as evaluation indexes.The results indicated that the technology conditions for the compound preservation of straw mushrooms were preservation temperature of 13℃,1-MCP volume ratio of 30μL/L and ethanol volume ratio of 200μL/L.The straw mushrooms stored under these conditions showed lower browning,less loss of protein and total sugars.It also had the smallest combined variation values.Further analysis revealed that compared with traditional single preservation technologies(UV-B irradiation,ethanol preservation,1-MCP preservation and low temperature preservation),the weight loss rate,autolysis index,decay index and vitamin C loss of straw mushrooms treated with the compound preservation technology were all reduced during storage,which had better preservation effect.The results provide valuable data for the development of the compound preservation technology for straw mushrooms.