采后预处理对羊肚菌保鲜效果的影响  

Effect of the pretreatment on quality maintenance of morels

作　　者：张沙沙 朱立 曹晶晶 邓雅元 郭永红 

机构地区：[1]昆明菌苑食品有限公司,云南昆明650223

出　　处：《食品工业科技》2016年第13期319-322,共4页Science and Technology of Food Industry

基　　金：国家科技支撑计划课题(2013BAD16B06)

摘　　要：为了研究不同采后预处理方法(普通预冷、减压预冷、臭氧处理、原态和整理态)对羊肚菌保鲜效果的影响,本实验对野生羊肚菌在贮藏期间理化指标(呼吸强度、失重率、可溶性固形物含量、细胞膜透性和感官品质)进行测定分析。结果表明:减压预冷可以降低羊肚菌子实体的呼吸强度,推迟呼吸峰的出现,降低呼吸峰值,可以使可溶性固形物含量一直保持在较低的水平,能够更好保持细胞膜的完整性,并且整理态的保鲜效果优于原态。其中,以去泥脚后用流动自来水轻轻冲洗,再自然晾干或用冷风机吹干后采用(800±50)Pa的压力于(1±0.5)℃下减压预冷的预处理方式效果最好。In order to investigate the fresh-keeping effects of pretreatments （ordinary pre-cooling, hypobaric pre- cooling,ozone treatment, original state and finishing state）on selected morels during storage, the physical and chemical indicators （respiration intensity, weight loss, soluble solids content, cell membrane permeability and sensory attributes）were measured and analyzed.These results implied that hypobaric pre-cooling could slow the respiration intensity of morels fruit body and delay the onset of peak respiratory intensity, maintain soluble solids content at a lower level and the integrity of the cell membrane.The fresh-keeping effect of finishing state was superior to the original state. The pretreatment which included paring mud, cleaning, drying, and then under reduced pressure（800± 50）Pa at（ 1± 0.5）℃ for 2.5 h was the most effective method.

关 键 词：羊肚菌 减压预冷 臭氧 原态 整理态 

分 类 号：TS205[轻工技术与工程—食品科学]