食用菌采后生理及保鲜技术研究与展望  

Research and prospects of the post-harvest physiology and fresh-keeping techniques of edible fungi

作　　者：乔勇进[1] 张娜娜[1] 戚文元 张辉[1] 归蔚羚 

机构地区：[1]上海市农业科学院农产品保鲜加工研究中心,上海201403 [2]上海束能辐照技术有限公司,上海201403

出　　处：《上海农业学报》2015年第6期145-149,共5页Acta Agriculturae Shanghai

基　　金：国家星火计划项目"食用菌采后保鲜及商品化处理技术集成研发与示范"(2012GA680001);上海市农产品保鲜加工技术服务平台(14DZ2293900)

摘　　要：在前人研究基础上,结合自身食用菌保鲜技术研究,对食用菌采后呼吸作用、水分代谢和感官品质等多种因素进行分析,针对其采后衰老特点与生理生化机制,从物理保鲜、化学保鲜和生物保鲜等技术进行阐述,展望食用菌保鲜产业的发展,以期为食用菌采后产业发展提供借鉴和参考。The paper analyzes the post-harvest respiration,metabolism of water and aesthetic quality of edible fungi according to previous or known researches on fresh-keeping techniques of edible fungi,expounds the post-harvest senescence characteristics and physiological and biochemical mechanisms in terms of physical,chemical and biological fresh-keeping technologies,and also forecasts development of fresh-keeping industry of edible fungi so as to provide some reference for post-harvest industry development of edible fungi.

关 键 词：食用菌 采后生理 衰老 保鲜技术 综述 

分 类 号：S646[农业科学—蔬菜学]