秀珍菇采后贮藏保鲜研究进展  

Research Progress on Postharvest Storage and Preservation of Pleurotus pulmonarius

作　　者：林佳瑶 闫静[1] 陆娜[1] 宋吉玲[1] 袁卫东[1] 王伟科[1] LIN Jia-yao;YAN Jing;LU Na;SONG Ji-ling;YUAN Wei-dong;WANG Wei-ke(Hangzhou Academy of Agricultural Sciences,Hangzhou 310024,China)

机构地区：[1]杭州市农业科学研究院,浙江杭州310024

出　　处：《中国食用菌》2022年第10期1-13,共13页Edible Fungi of China

基　　金：国家现代农业产业技术体系(CARS-20);浙江省食用菌新品种选育重大科技专项(2021C02073)。

摘　　要：秀珍菇味道鲜美,营养丰富,深受消费者喜爱。但在采后贮藏的过程中,秀珍菇极易出现失水、褐变、软化等现象,其感官品质、风味品质和营养品质都逐渐下降,严重制约了秀珍菇产业的健康持续发展。通过概述秀珍菇在采后贮藏过程中的品质变化,分析影响品质的因素,总结现有保鲜技术手段在秀珍菇中的应用情况,并基于当前研究现状对后续研究提出展望,为秀珍菇采后贮藏保鲜研究提供参考。Pleurotus pulmonarius is favored by consumers for its delicious taste and high nutritional value.However,it is highly perishable after harvest,with appearanes of moisture loss,browning,texture changes and so on.During the storage period,it experiences a series of degradation of sensory quality,flavor quality and nutritional quality,which seriously limits the healthy and sustainable development of P.pulmonarius industry.In this paper,the quality changes of P.pulmonarius during storage are summarizes,the main factors involved in quality degradation are discussed and the preservation methods for P.pulmonarius are reviewed.In addition,the subsequent future research direction was proposed based on current studies so as to provide some reference for storage and preservation of P.pulmonarius.

关 键 词：秀珍菇 采后品质 影响因素 保鲜技术 

分 类 号：S646.1[农业科学—蔬菜学]