低功率微波处理对香菇采后生理及品质的影响  

Effects of low power microwave treatment on physiological and quality of postharvest mushrooms

作　　者：何雨婷[1] 郭艳明[1] 张林玉[1] 李明霞[1] 何友保 董明[1,3] 

机构地区：[1]安徽农业大学茶与食品科技学院,安徽合肥230036 [2]安徽宁国农林科技有限公司,安徽宁国242300 [3]合肥市农产品加工研究院,安徽合肥230036

出　　处：《食品工业科技》2016年第10期338-341,共4页Science and Technology of Food Industry

基　　金：安徽省大别山区农林特色产业协同创新中心项目资助

摘　　要：采用130 W微波输出功率连续照射处理新鲜香菇2~5 min,用打孔PE袋包装,3℃低温冷藏40 d,定期测定多酚氧化酶（PPO）、丙二醛（MDA）、呼吸速率、香菇多糖、颜色、失重等生理指标。实验结果表明：贮藏40 d之后,微波处理2~4 min对香菇失重率和颜色影响不大;微波处理3 min对香菇丙二醛含量的抑制明显;微波处理4 min对香菇多酚氧化酶和呼吸速率的抑制效果最好,香菇多糖含量最高为0.54%,商品率达到92%。微波保鲜香菇的最佳条件为130 W处理4 min,保鲜期40 d。130 W microwave output power was continuous irradiation of fresh mushrooms for 2 ~ 5 min,with perforated PE bags,3 ℃ cryogenic refrigeration 40 days,polyphenol oxidase（ PPO） was regularly measured,malondialdehyde（ MDA）,breathing rate,lentinan,color,weight loss and other physiological indicators. The results showed that： after 40 days,2~4 min of the microwave had little effect on weight loss and color of the mushrooms.The MDA content of mushrooms got controled obviously after 3 min of the microwave,4 min of microwave made the inhibitory effect on mushroom polyphenol oxidase and respiration rate to the best,and the content of lentinan was highest,was 0.54%,the commodity rate was up to 92%. The best conditions to make the mushrooms retain freshness was under 130 W microwave processing for 4 min,the freshness limit was 40 days.

关 键 词：香菇 微波 非热效应 采后生理 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]