振动胁迫对双孢蘑菇贮藏品质的影响  

Effects of Vibration Stress on the Storage Quality of Agaricus Bisporus

作　　者：于官楚 任浩 姜凤利 孙炳新[1] YU Guan-chu;REN Hao;JIANG Fengli;SUN Bing-xin(School of Food Science,Shenyang Agricultural University,Shenyang,Liaoning,110866)

机构地区：[1]沈阳农业大学食品学院,辽宁沈阳110866

出　　处：《湖南包装》2021年第2期9-12,共4页

基　　金：辽宁省科学研究经费项目(编号:LSNQN202009)。

摘　　要：为探究运输过程中的振动胁迫对双孢蘑菇贮藏品质的影响,以新鲜的双孢蘑菇为原材料,在振动频率为180 r/min(3 Hz)条件下,对双孢蘑菇分别进行1 h和2 h的振动处理(以未经振动的蘑菇作对照),探究在3℃冷藏条件下振动胁迫对双孢蘑菇气体成分、质构特性、外观和感官评分的影响。结果表明:振动胁迫能明显加快双孢蘑菇的呼吸速率,使得包装内部O2浓度显著低于对照组;此外,振动胁迫加速了蘑菇的软化、褐变以及感官评分的下降,且振动时间越长,双孢蘑菇品质劣变进程越快。研究结果有望为双孢蘑菇以及食用菌的物流保鲜与包装技术的发展提供理论基础。This study aimed to explore the effect of vibration stress during transportation on the quality of Agaricus bisporus during storage.Fresh Agaricus bisporus was used as raw material.The mushrooms were subjected to 1h and 2 h vibration(with the unvibrated mushrooms as control)under the vibration frequency of 180 r/min(3 Hz),and then stored at 3℃to explore effects of vibration stress on the gas composition,texture properties,appearance and sensory scores of mushrooms.The results showed that vibration stress can significantly accelerate the respiration rate of mushrooms,making the concentration of O2 inside the packaging significantly lower than those of the control group.In addition,vibration stress significantly reduced the softening,browning and sensory scores of mushrooms.The longer the vibration time,the faster the deterioration of mushrooms.This study is expected to provide a theoretical basis for the development of logistics preservation and packaging technology of Agaricus bisporus and edible fungi.

关 键 词：双孢蘑菇 振动胁迫 品质 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]