短波紫外线照射对鸡腿菇保鲜的影响  

Effect of ultraviolet-C irradiation on the fresh-keeping of Coprinus comatus

作　　者：李波[1] 芦菲[1] 余小领[1] 王东玲[1] 

机构地区：[1]河南科技学院食品学院,新乡453003

出　　处：《农业工程学报》2009年第6期306-309,共4页Transactions of the Chinese Society of Agricultural Engineering

基　　金：河南省高校新世纪优秀人才支持计划(2006HANCET-17);河南科技学院重点科研项目资助基金;河南科技学院青年骨干教师基金

摘　　要：为寻求适应分散的小规模生产食用菌的保鲜技术,以鸡腿菇为试验材料,研究了短波紫外线(UV-C)照射对鸡腿菇低温(4℃)和常温(20℃)贮藏保鲜的影响。研究结果表明,UV-C照射处理能够显著延长鸡腿菇的保鲜时间,鸡腿菇在4℃贮藏时的保鲜时间由处理前的6～7d延长至10～11d,在常温下的保鲜时间由2d延长至4d以上。UV-C照射能够抑制鸡腿菇在贮藏期间的后熟作用,降低多酚氧化酶(PPO)活性,从而降低鸡腿菇的呼吸强度,减小细胞膜透性,延缓褐变反应,尤其能有效地抑制菌柄伸长,从而延长鸡腿菇的保鲜时间。UV-C的照射时间越长,抑制后熟生长、降低PPO活性的作用越明显,但带给鸡腿菇的损伤(如褐变、呼吸增强等)越强烈,因此UV-C的照射时间不宜过长。For searching the flesh-keeping technology of edible fungi to suit the scattered and small-scale production, effects ofultraviolet-C （UV-C） irradiation on the storage of Coprinus comatus under low temperature （4℃） and normal temperature （20℃） were studied. The results showed that the fresh-keeping time of Coprinus comatus was prolonged markedly after the treatment of UV-C. The fresh-keeping time extended from 6-7 days to 10-11 days at 4℃ and from 2 days to 4 days at normal temperature. UV-C irradiation could restrain the afterripening of Coprinus comatus and inhibit the activity of polyphenol oxidase （PPO） during storage, accordingly reduce its respiratory strength, minish membrane permeability and delay browning reaction, especially decrease the stipe elongation rate effectively, thereby prolong its fresh-keeping time. The more obvious effects of inhibiting afterripening and PPO activity could be found with the elongation of UV-C irradiation. But at the same time, damages such as browning and respiration enhancement would be stronger. Therefore, the long irradiation time was not suitable.

关 键 词：短波紫外线照射 贮藏 农产品 保鲜 鸡腿菇 

分 类 号：S609.3[农业科学—园艺学] TS205.9[轻工技术与工程—食品科学]