不同贮藏温度下印度块菌净菜品质变化及其货架期研究  

Study on quality changes and shelf life of purified-truffle storage at different temperatures

作　　者：清源[1] 方志荣[1] 姚昕[1] 尹胜 QING Yuan;FANG Zhirong;YAO Xin;YIN Sheng(Panxi Crops Research and Utilization Key Laboratory of Sichuan Province,Xichang University,Xichang 615013,Sichuan,China;Huidong Gaochuan Tianyuan Agricultural Technology Co.Ltd.,Huidong 615200,Sichuan,China)

机构地区：[1]西昌学院攀西特色作物研究与利用四川省重点实验室,四川西昌615013 [2]会东高川天源农业科技有限公司,四川会东615200

出　　处：《浙江农业学报》2023年第11期2698-2709,共12页Acta Agriculturae Zhejiangensis

基　　金：四川省自然科学基金(2022NSFSC1712);攀西特色作物研究与利用四川省重点实验室项目(XNFZ2111);凉山州学术和技术带头人培养资金(ZRS202013)。

摘　　要：以国产印度块菌为材料,研究不同贮藏温度下失重率、腐败率、硬度、呼吸强度、可溶性蛋白含量、多酚氧化酶(PPO)活性、菌落总数和感官评价的变化,并构建货架期预测模型。结果表明,随着贮藏时间的延长,低温贮藏能有效降低印度块菌净菜的失重率、腐败率和呼吸强度,抑制蛋白质降解和多酚氧化酶(PPO)活性的增加,较好地维持贮藏期间的硬度,降低其表面微生物的生长繁殖速度。Pearson相关分析结果表明,失重率、腐败率、PPO活性和可溶性蛋白含量为块菌净菜品质变化的关键性因子。动力学分析结合Arrhenius方程结果表明,PPO活性拟合的货架期预测模型精度更高,决定系数R 2>0.90。经模型验证实验发现,实测值与预测值的相对误差均低于11.05%,可有效预测(-3±1)~(16±1)℃贮藏时的块菌净菜货架期。Tuber indicum(truffle)was used as the material to investigate the effects of different storage temperatures on weight loss,decay rate,firmness,respiratory intensity,soluble protein content,polyphenol oxidase(PPO)activity,total number of colonies and sensory evaluation.Also,the shelf life prediction model was further established.Results showed that,with prolonged storage time,low temperature was beneficial to decrease the weight loss,decay rate and respiratory intensity,inhibit the decrease of soluble protein content and PPO activity,maintain the firmness and reduce the reproduction speed of bacterial colonies.Pearson correlation analysis demonstrated that weight loss,decay rate,PPO activity and soluble protein content were the key factors for the quality changes of purified-truffle.The results of dynamic analysis combined with Arrhenius equation showed that the fitting precision of PPO activity values was higher,and the shelf life model established with PPO activity was more accurate and the determination R 2 was over 0.90.According to the model validation results,the relative error between the measured value and the predicted value was less than 11.05%,which could effectively predict the shelf life within the temperature range of(-3±1)~(16±1)℃.

关 键 词：印度块菌 贮藏温度 品质 货架期 

分 类 号：TS205[轻工技术与工程—食品科学]