食用菌采后保鲜方法在草菇上的应用进展  

Research of Postharvest Preservation Methods of Edible Fungi in the Application of Volvariella volvacea

作　　者：邱铭锰 胡宇欣 林程 张芳艺 陈天赐 梁嘉辰 江玉姬[1] 陈炳智[1] QIU Ming-meng;HU Yu-xin;LIN Cheng;ZHANG Fang-yi;CHEN Tian-ci;LIANG Jia-chen;JIANG Yu-ji;CHEN Bing-zhi(College of Food Sciences,Fujian Agriculture and Forest University,Fuzhou 350002,China;Fuzhou Agricultural and Rural Bureau,Fuzhou 350000,China)

机构地区：[1]福建农林大学食品科学学院,福建福州350002 [2]福州市农业农村局,福建福州350000

出　　处：《中国食用菌》2022年第2期1-5,9,共6页Edible Fungi of China

基　　金：国家自然科学基金(31801920);福建省自然科学基金(2020J01557);福建农林大学科技创新专项基金项目(CXZX2020116A)。

摘　　要：草菇(Volvariella volvacea)又称中国蘑菇,具有较高的营养与药用价值。但草菇采后易开伞、10℃以下低温易自溶,限制了其远距离运输与产业的发展,是最不易保鲜的食用菌之一。因此,通过阐述国内外食用菌采后的不同保鲜方法,从物理、生物和化学3个方面介绍这些方法在草菇保鲜上的应用,以期为草菇企业提供保鲜技术选择参考。Volvariella volvacea was also known as Chinese mushrooms,have highly nutritional and medicinal value.However,the V.volvacea was prone to opening and autolysising after harvest at low temperature below 10℃.And the long-distance transportation and industrial development was limited,so the V.volvacea was one of the most difficult edible fungi to preserve.Therefore,through described the different post-harvest preservation methods for edible fungi at domestic and overseas,and then applied these methods to V.volvacea,in order to provide reference for enterprises to select preservation techniques.

关 键 词：草菇 食用菌 保鲜方法 保鲜机理 

分 类 号：S646.1[农业科学—蔬菜学]