羊肚菌保鲜技术研究进展  

Research progress in preservation technology of Morchella esculenta

作　　者：史宇 孙飞龙[1] 王淑君 念海续 SHI Yu;SUN Feilong;WANG Shujun;NIAN Haixu(School of Environmental and Chemical Engineering,Xi'an Polytechnic University,Xi'an 710600,China)

机构地区：[1]西安工程大学环境与化学工程学院,西安710600

出　　处：《包装与食品机械》2022年第2期102-106,共5页Packaging and Food Machinery

基　　金：陕西省大学生创新训练项目(S202010709066);校企合作项目(2020KJ-115)。

摘　　要：羊肚菌含水量高,采后呼吸作用强,贮藏和运输期间易发生褐变、腐烂,严重阻碍羊肚菌产业的发展。为延长其货架期,进行物理、化学和生物采后保鲜技术研究是必要的。本文就近几年我国羊肚菌保鲜技术的研究进展进行综述,同时指出复合保鲜技术将成为未来采后保鲜技术的主要趋势。Morchella esculenta has a high water content and strong respiration after harvest,browning and decay can easily occur during storage and transportation,which seriously hinders the development of Morchella esculenta industry.In order to prolong its shelf life,it is necessary to study the physical,chemical and biological post-harvest preservation technology.In this study,the research progress of the preservation technology of Morchella esculenta in China in recent years was reviewed,and it was pointed out that the compound preservation technology will become the main trend of post-harvest preservation technology in the future.

关 键 词：羊肚菌 蘑菇 品质劣变 保鲜 

分 类 号：TS207.2[轻工技术与工程—食品科学]