草菇两种保鲜处理的效果比较  

Influences of two different preservation treatments on the fresh-keeping effect of straw mushroom

作　　者：高霞 崔慧 姜积康 赵淑芳 司元明 李文香[2] 赵晓妹 高瑞杰 张燕 Gao Xia;Cui Hui;Jiang Jikang;Zhao Shufang;Si Yuanming;Li Wengxiang;Zhao Xiaomei;Gao Ruijie;Zhang Yan(Shandong Agricultural Technology Extending Station,Jinan,Shandong 250100,China;Of Food Science and Engineering College,Qing dao Agricuitual University,Qing dao,Shan dong 266109,China)

机构地区：[1]山东省农业技术推广总站,济南250100 [2]青岛农业大学食品科学与工程学院,山东青岛266109

出　　处：《食药用菌》2020年第6期434-439,共6页Edible and Medicinal Mushrooms

基　　金：山东省2017年度农业重大应用技术创新项目,山东省食用菌创新团队省综合试验站项目(SDAIT-07-11)。

摘　　要：为探讨微酸性电解水和自制二氧化氯缓释保鲜剂对草菇的保鲜效果,以采后草菇为试材,以蒸馏水处理为对照(CK),在贮藏温度16±1℃的条件下,分析其对草菇感官品质、失重率、呼吸强度、维生素C含量、可滴定酸度含量及可溶性固形物含量的影响。结果表明:与对照相比,微酸性电解水和自制二氧化氯缓释保鲜剂均可显著提高贮藏期草菇的感官分值,降低草菇失重率和呼吸代谢强度,抑制维生素C、可滴定酸度及可溶性固形物含量的下降(P<0.05)。其中,微酸性电解水对草菇呼吸强度的抑制程度显著优于自制二氧化氯缓释保鲜剂(P<0.05),对其他指标的影响二者差异不显著(P>0.05)。The objective of this study was to investigate the effect of slightly acidic electrolyzed water and self-made chlorine dioxide sustained-release anti-staling agents on the preservation of fresh straw mushroom(Volvariella volvacea) stored at 16±1 ℃. The postharvest straw mushroom was used as the test material, and the distilled water treatment was used as the control experiment(CK). The effects of different treatments on sensory quality, weight loss rate, respiratory intensity, ascorbic acid content, titratable acid and soluble solid contents of straw mushroom were analyzed. The results showed that slightly acidic electrolyzed water and self-made chlorine dioxide sustained-release antistaling agent could significantly increase the sensory score, reduce the weight loss rate and respiratory metabolic intensity, and inhibited the decrease of ascorbic acid, titratable acid and soluble solid contents(p<0.05) compared with CK group. Moreover, compared with the two treatments of slightly acidic electrolytic water and self-made chlorine dioxide sustained-release anti-staling agents, except that the inhibitory degree of slightly acidic electrolytic water on the respiratory intensity of straw mushroom was significantly better than that of self-made chlorine dioxide sustained-release antistaling agent(p<0.05), there was no significant difference in other indexes(p>0.05). It was showed that slightly acidic electrolyzed water and self-made chlorine dioxide sustained-release antistaling agent could improve the postharvest quality of straw mushroom in different degrees.

关 键 词：草菇 保鲜 微酸性电解水 自制二氧化氯缓释保鲜剂 

分 类 号：S646[农业科学—蔬菜学]