臭氧处理对杏鲍菇储藏期防腐保鲜效应的影响  

Effects of Ozone Treatment on Preservation and Preservation of Pleurotus eryngii During Storage

作　　者：徐兵[1] 汤艺 赖淑涵 王义 XU Bing;TANG Yi;LAI Shuhan;WANG Yi(School of Biology and Food Engineering,Changshu Institute of Technology,Changshu,Jiangsu 215500)

机构地区：[1]常熟理工学院生物与食品工程学院,江苏常熟215500

出　　处：《北方园艺》2020年第16期115-119,共5页Northern Horticulture

基　　金：苏州市农业科技创新资助项目(SNG201615)。

摘　　要：以杏鲍菇为试材,采用不同臭氧(O3)浓度相同处理时间结合低温(5℃)的方法,分析了贮藏期对子实体微生物数量、腐烂率和采后生理、品质的影响。结果表明:杏鲍菇的优势腐败菌主要是酵母菌,其次是霉菌,所以杏鲍菇受酵母菌和霉菌的入侵较为严重。在5℃冷藏条件下,经0、1.94、3.88、5.82、7.76、9.70 mg·L-16组臭氧浓度处理,7.76 mg·L-1臭氧处理比其它5组臭氧处理更能明显降低微生物引起的杏鲍菇腐烂。该研究可减少子实体微生物数量、降低子实体腐烂率、提高采后生理、品质和延长杏鲍菇保质期,为臭氧在杏鲍菇保鲜技术方面提供了参考依据。The storage time of Pleurotus eryngii was 5.0 g·h-1 with different ozone concentration and the same treatment time combined with low temperature(5℃)on the number of fruiting body microorganisms and the rot rate of fruiting body during storage period were studied and analyzed by ozone treatment after harvest.The results showed that the dominant spoilage bacteria of Pleurotus eryngiiwere mainly yeast,followed by mold,so Pleurotus eryngii was seriously invaded by yeast and mold.Under the condition of 5℃ cold storage,7.76 mg·L-1 ozone treatment could significantly reduce the microbial decay of Pleurotus eryngii compared with the other five groups.This study could reduce the number of microorganisms in fruiting body,reduce the decay rate of fruiting body,improve postharvest physiology,quality and extend the shelf life of Pleurotus eryngii,which provided a reference for ozone in the preservation technology of Pleurotus eryngii.

关 键 词：杏鲍菇 臭氧 保鲜技术 

分 类 号：Q331[生物学—遗传学]