香菇采后品质劣变与保鲜技术研究进展  

Research Progress on Postharvest Quality Deterioration and Preservation Technologies of Lentinus edodes

作　　者：崔国梅 李顺峰[1] 高帅平[1] 刘丽娜[1] 田广瑞[1] 魏书信[1] 许方方[1] 王安建[1] CUI Guomei;LI Shunfeng;GAO Shuaiping;LIU Lina;TIAN Guangrui;WEI Shuxin;XU Fangfang;WANG Anjian(Institute of Agricultural Products Processing,Henan Academy of Agricultural Sciences,Zhengzhou 450002,China)

机构地区：[1]河南省农业科学院农副产品加工研究所,河南郑州450002

出　　处：《食品工业科技》2023年第2期460-468,共9页Science and Technology of Food Industry

基　　金：河南省重大公益专项项目(201300110700);河南省科技攻关项目(212102110199);河南省农业科学院科技创新团队专项(2022TD35)。

摘　　要：鲜香菇(Lentinus edodes)因其水分含量高、呼吸和蒸腾作用强、易受微生物污染而在贮藏和运输过程中容易出现水分、营养及风味损失,组织褐变、腐烂及开伞老化等现象,严重限制了香菇保鲜产业发展。因此,本文概述了上述现象产生的原因,综述了香菇保鲜技术研究现状、作用原理及成效,包括物理保鲜(低温保鲜、气调保鲜、冷杀菌保鲜)、化学保鲜、生物保鲜及复合保鲜技术,归纳了香菇采后劣变及保鲜技术相关研究中存在的问题并做出展望,为香菇采后保鲜技术的研究方向及绿色保鲜产品的开发提供参考。Fresh Lentinus edodes was extremely susceptible to a series of deterioration phenomena such as loss of water,nutrition and flavor,tissue browning,decay,umbrella opening and aging in the process of storage and transportation,due to its high water content,strong respiration and transpiration,microbial contamination,etc.The deterioration phenomenon mentioned above severely limited the development of the preservation industry of L.edodes.Therefore,this paper summarizes the causes of phenomena mentioned above,and also reviewes the preservation technologies on L.edodes,including physical preservation(low temperature preservation,modified atmosphere preservation,cold sterilization preservation),chemical preservation,biological preservation and compound preservation,etc.The research progress,principle and effects of these preservation technologies on L.edodes are also reviewed.The problems existing in the research of postharvest deterioration and preservation technology on L.edodes are summarized and the prospect is made.This review would provide references for the research direction of postharvest preservation technology and the development of green preservation products on L.edodes.

关 键 词：香菇 采后 劣变因素 劣变原因 保鲜技术 

分 类 号：S646.12[农业科学—蔬菜学]