短期厌氧结合开孔调湿包装对香菇保鲜效果的影响

Effect of short-term anaerobic combination with open hole humidifying package on the fresh-keeping effect of mushroom

针对果蔬薄膜包装保鲜结露问题,该研究通过短期厌氧处理与开孔调湿包装相结合,评估两者协同作用对香菇保鲜和包装内湿度调节的影响。结果表明,香菇短期厌氧处理4 h时品质更好,经过模型计算,最佳开孔范围为29.95~37.99 mm2(此时孔径为2 mm、孔数为12个)。开孔和短期厌氧处理均能延缓香菇出现腐烂的时间,与其他组相比,两者协同处理香菇品质最好,在整个贮藏期间包装内相对湿度维持在较佳水平,且失重率、腐烂指数、开伞度和PPO活性均为所有组别中最低,总酚、类黄酮含量分别提高1.27倍和1.8倍,延缓了香菇衰老褐变,无霉保质期延长至11 d。

In order to solve the problem of condensation in fruit and vegetable packaging,this study combined short-term anaerobic treatment with open-hole packaging to evaluate the synergistic effects on the preservation of shiitake mushrooms and condensation in packaging.The results showed that the quality was better at 4 h of anaerobic treatment,and the optimal open hole area was calculated to be 29.95-37.99 mm 2(12 holes of 2 mm diameter)by modeling.Both open-hole and short-term anaerobic treatments delayed the emergence of decay in shiitake mushrooms,and the synergistic treatment gave the best quality of shiitake mushrooms compared with the other groups.It was effective in avoiding in-package condensation throughout the storage period,and the weight loss rate,spoilage index,openness and PPO activity were the lowest among all groups.Meanwhile,the total phenol and flavonoid contents were increased by 1.27 and 1.8 times,respectively,the aging and Browning of shiitake mushrooms were slowed down and prolongs the mildew free shelf life to 11 days.