双孢菇采后感官品质变化的因素分析与保鲜技术研究进展  

Research Progress in Analysis of Factors Affecting Sensory Quality and Preservation Techniques for Post-harvested Agaricus bisporus

作　　者：孟德梅[1] 申琳[1] 陆军[2] 生吉萍[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083 [2]中国农业大学水利与土木工程学院,北京100083

出　　处：《食品科学》2010年第15期283-287,共5页Food Science

基　　金："十一五"国家科技支撑计划项目(2006BAD22B07;2008BADAIB07-8);农业部公益性行业(农业)科技专项(200803033)

摘　　要：感官品质是判断双孢菇商品价值的首要因素。本文综合分析了双孢菇采后贮藏中4种典型感官品质变化(失水、褐变、开伞及质地变化)的原因及其影响因素,总结了双孢菇现有的保鲜技术,并提出了当前保鲜技术存在的问题与解决方向。Sensory quality is one of the primary factors determining commercial values of Agaricus bisporus.Influencing factors of four typical sensory quality changes including water loss,browning,cap opening and textural change during the storage of post-harvested Agaricus bisporus are analyzed in this paper.In addition,current storage techniques for Agaricus bisporus are also summarized.Finally,problems related to current storage techniques and potential application trends are proposed.

关 键 词：双孢菇 蘑菇 感官品质 贮藏 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]