棘托竹荪菌丝体提取液对羊肚菌保鲜的研究  

Study on Preservation of Dictyophora echino-volvata Mycelium on Morchella esculenta

作　　者：杨威 樊建[2] 赵天瑞[2] 

机构地区：[1]云南省轻工业科学研究院,云南昆明650034 [2]昆明理工大学云南省食品安全研究院,云南昆明650500

出　　处：《中国食用菌》2017年第4期53-57,共5页Edible Fungi of China

摘　　要：采用2%、4%、6%、8%棘托竹荪(Dictyophora echino-volvata)菌丝体提取液,对羊肚菌(Morchella esculenta)于4℃进行涂膜保鲜,研究不同浓度提取液对羊肚菌的失重率、褐变度、硬度、呼吸强度、可溶性固形物等生理生化指标的影响。结果表明,6%的棘托竹荪菌丝体保鲜液涂膜对羊肚菌的保鲜效果最好,有效地抑制了羊肚菌因蒸腾作用、呼吸作用而导致的营养成分过度损失,延缓了羊肚菌的腐败变质,提高了羊肚菌的贮藏品质。Effect of Dictyophora echino-volvata mycelium extracts of different concentrations by coating on the physiological and physical indexs like weight loss rate, degree of browning, hardness, respiration intensity and soluble solids of Morchella esculen- ta （L.） Pers during cold storage at 4℃was studied. The results showed that 6% of the D. echino-volvata mycelium extracts had the best preservation effect on the M. esculenta. This treatment could suppress the excessive loss of nutrition facts due to respi- ration and transpiration processes, delay the deterioration and improve the storage quality of M. esculenta.

关 键 词：棘托竹荪 菌丝体 羊肚菌 保鲜 

分 类 号：S646.7[农业科学—蔬菜学]