食用菌采后保鲜研究进展  

Research Progress on Postharvest Preservation of Edible Fungi

作　　者：夏紫茜 李辣梅 严涵 余春辉 王瑞 XIA Zi-qian;LI La-mei;YAN Han;YU Chun-hui;WANG Rui(Food and Pharmaceutical Engineering Institute,Guiyang University,Guiyang 550000,China)

机构地区：[1]贵阳学院食品与制药工程学院,贵州贵阳550000

出　　处：《中国果菜》2021年第5期15-22,共8页China Fruit & Vegetable

基　　金：贵州省高等学校大学生创新创业项目(20195201369)。

摘　　要：食用菌是一种肉质子实体或菌核较大的真菌,常用于食品与医药领域。发展食用菌产业可以满足人们的消费需求,有利于农业可持续发展。但是,食用菌采后易出现质地改变、微生物侵染、营养和风味损失等方面的问题。因此,为了防止食用菌采后品质劣变、延长其贮藏时间,使用合理的保鲜措施势在必行。本文综述了食用菌采后品质衰败的表观特征(如褐变、失水、质构变化等),分析了影响其品质的几个因素(如温度、相对湿度、气体环境、微生物等),介绍了食用菌常用的保鲜技术(如物理保鲜、化学保鲜、生物保鲜等),并对食用菌采后保鲜技术的研究方向提出了建议。Edible fungi are fungi with fleshy fruiting body or large sclerotium,which can be used in food and medicine.The development of edible fungi industry can met people’s consumption demands and it is beneficial to the sustainable development of agriculture.However,the quality of edible fungi on the postharvest can be affected by changes in texture,microbes infection as well as the loss of nutrition and flavor,etc.Therefore,it is imperative to use reasonable preservation measures to prevent the quality deterioration of edible fungi on postharvest and extend its storage time.This paper summarized the apparent characteristics of postharvest decay of edible fungi quality(browning,water loss,texture change)and analyzed the factors affecting the quality of edible fungi(temperature,relative humidity,gas environment,microorganism).This paper also introduced the preservation techniques of edible fungi(physical preservation,chemical preservation,biological preservation)and put forward suggestions for future research direction of postharvest preservation technologies of edible fungi.

关 键 词：食用菌 品质衰败 影响因素 保鲜技术 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]