短波紫外线处理对香菇采后品质的影响  

Effect of UV-C Treatment on Post-harvest Storage Quality of Shiitake Mushrooms

作　　者：姜天甲[1] 陆仙英[1] 蒋振晖[1] 裴明黎[1] 应铁进[1] 

机构地区：[1]浙江大学生物系统工程与食品科学学院,杭州310029

出　　处：《农业机械学报》2010年第2期108-112,共5页Transactions of the Chinese Society for Agricultural Machinery

基　　金："十一五"国家科技支撑计划资助项目(2006BAD22B01)

摘　　要：研究了不同辐能流短波紫外线照射处理对采后香菇在4℃贮藏期间主要生理及品质指标的影响。结果表明:经2.0 kJ/m2或4.0 kJ/m2的短波紫外线处理后,可以显著抑制香菇硬度和丙二醛(MDA)含量的上升,延缓还原性糖与维生素C的下降并使维生素C含量维持在较高水平,同时促进了类黄酮的次生代谢合成,从而较好地保持香菇的感官品质和营养价值,延长香菇的贮藏保鲜期。这些结果表明,短波紫外线处理对采后香菇的贮藏保鲜具有潜在的应用前景。The effects of different dose UV-C treatments on main physiological and quality parameters of shiitake mushrooms during storage were investigated.The experimental results indicated that 2.0 kJ/m^2 and 4.0 kJ/m^2 UV-C treatment significantly inhibits the increase in firmness and malonaldehyde（MDA） contents,delays the decrease in reducing sugar and vitamin C contents,and promotes synthesis and accumulation of flavonoid,therefore maintaining better quality,nutrition and extending the shelf life of shiitake mushrooms compared with the control treatment.The results suggested that UV-C treatment has the potential to apply on extending the shelf life of shiitake mushrooms.

关 键 词：香菇 贮藏 短波紫外线 品质 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程] S646.12[轻工技术与工程—食品科学与工程]