羊肚菌物理、化学保鲜方法及作用机制研究进展  

Advance in physical and chemical preservation methods and mechanism of Morchella esculenta

作　　者：龚频[1] 王佳婷 龙辉 祁卓雅 王若彤 邓震方 郭玉曦 姚文博 陈雪峰[1] GONG Pin;WANG Jiating;LONG Hui;QI Zhuoya;WANG Ruotong;DENG Zhenfang;GUO Yuxi;YAO Wenbo;CHEN Xuefeng(School of Food Science and Engineering,Shaanxi University of Science and Technology,Xi′an 710021,China)

机构地区：[1]陕西科技大学食品科学与工程学院,陕西西安710021

出　　处：《食品与发酵工业》2023年第24期312-320,共9页Food and Fermentation Industries

基　　金：陕西省教育厅服务地方科学研究计划项目(22JC021);陕西省科技厅重点产业创业链(群)-农业领域(2022ZDLNY04-05);陕西省秦创原“科学家+工程师”队伍建设(2022KXJ-116)。

摘　　要：羊肚菌在中国广泛种植,以其独特的风味和食用及药用价值而备受推崇。但是由于羊肚菌质地脆嫩,含水量高,容易发生褐变和软化,致使营养和风味丧失。该文综述了国内外关于羊肚菌采后保鲜的物理及化学方法及其作用机制的研究进展,以期更好地为开发绿色安全的羊肚菌保鲜技术提供参考。The morel mushroom(Morchella esculenta)is widely grown in China and is highly prized for its unique flavor and edible and medicinal value.However,due to their brittle texture and high water content,they are prone to browning and softening,resulting in a loss of nutrition and flavor.This paper reviewed the progress of research on physical and chemical methods and their mechanisms for post-harvest preservation of morel mushrooms at home and abroad,to provide a better reference for the development of green and safe preservation techniques for morel mushrooms.

关 键 词：羊肚菌 物理保鲜方法 化学保鲜方法 作用机制 研究进展 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]