O2/CO2自发气调对香菇保鲜效果的影响  

Effects of O2/CO2 Active Modified Atmosphere Packaging on Storage Quality of Shiitake Mushroom

作　　者：张玉笑 马阳历 郭衍银[1] 陈勇 刘莎莎 员丽苹 张新华[1] 高霞 李彤 ZHANG Yu-xiao;MA Yang-li;GUO Yan-yin;CHEN Yong;LIU Sha-sha;YUN Li-ping;ZHANG Xin-hua;GAO Xia;LI Tong(School of Agricultural and Food Engineering,Shandong University of Technology,Zibo 255049,China;Shandong Agricultural Technology Extendting Station,Jinan 250100,China;Shandong Qihe Biotechnology CO.,Ltd,Zibo 255100,China)

机构地区：[1]山东理工大学农业工程与食品科学学院,山东淄博255049 [2]山东省农业技术推广总站,山东济南250100 [3]山东七河生物科技股份有限公司,山东淄博255100

出　　处：《中国果菜》2020年第11期12-20,共9页China Fruit & Vegetable

基　　金：淄博市校城融合发展计划项目(2018ZBXC142)。

摘　　要：为研究O2/CO2自发气调(AMAP)对香菇贮藏品质的影响,试验设置了4种不同配比浓度的O2/CO2混合气体,分别为70%O2+30%CO2、80%O2+20%CO2、90%O2+10%CO2和100%O2,以自然空气为对照(CK),对(4±1)℃贮藏温度下气调箱内O2、CO2浓度、香菇的呼吸速率、失重率、白度(L值)、相对电导率,丙二醛(MDA)、总酚、多酚氧化酶(PPO)、乙醇、乙醛含量及感官品质进行了定期观测。结果表明,90%O2+10%CO2处理可以明显降低香菇的呼吸速率,延缓呼吸高峰的到来,降低乙醇、乙醛等异味物质的含量,抑制失重率、相对电导率、MDA含量的升高及褐变、软化的发生,降低PPO活性并促进总酚含量升高,显著减少霉菌等致病菌引起的采后病害的发生。The objective of this study is to investigate the effects of O2/CO2 active modified atmospheres(AMAP)on storage quality of shiitake mushrooms.In this study,the initial gas proportions of 70%O2+30%CO2,80%O2+20%CO2,90%O2+10%CO2 and 100%O2,and natural air(CK)were respectively exploited.During storage at(4±1)℃,the O2 and CO2 content in container,respiration rate,weight loss rate,luminosity(L)value,relative conductivity,malondialdehyde(MDA),total phenol content,polyphenol oxidase(PPO),ethanol and acetaldehyde content,and sensory quality of shiitake mushrooms were periodically determined.The results showed that 90%O2+10%CO2 treatment could significantly reduce the respiratory rate of shiitake mushrooms,delay the arrival of the respiratory peak,reduce the content of ethanol,acetaldehyde and other odor substances,inhibit the weight loss rate,relative conductivity,MDA content,browning and softening,reduce PPO activity and increase the total phenol content,and significantly reduce the occurrence of postharvest diseases caused by mold and other pathogens.

关 键 词：香菇 O2/CO2 自发气调 保鲜 褐变 

分 类 号：Q939.95[生物学—微生物学] TS255.3[轻工技术与工程—农产品加工及贮藏工程]