食用菌色泽劣变控制技术研究进展  

Research progress on control technology for color deterioration of edible fungi

作　　者：史慧 王安建[2] 崔国梅 刘丽娜[2] 李顺峰[2] SHI Hui;WANG Anjian;CUI Guomei;LIU Li’na;LI Shunfeng(Zhumadian Agricultural Foreign Cooperation and Exchange Center,Zhumadian 463000,Henan,China;Research Center of Agricultural Products Processing,Henan Academy of Agricultural Sciences,Zhengzhou 450002,Henan,China)

机构地区：[1]驻马店市农业对外合作交流中心,河南驻马店463000 [2]河南省农业科学院农产品加工研究中心,郑州450002

出　　处：《中国瓜菜》2024年第6期9-17,共9页China Cucurbits And Vegetables

基　　金：河南省科技攻关计划项目(242102111068,232102110278);河南省农业科学院自主创新项目(2023ZC079)。

摘　　要：食用菌色泽劣变控制技术是食用菌在贮藏保鲜及加工过程中的共性关键环节,其目的是缓解菇体因褐变及微生物污染等造成的色泽劣变及品质下降。常见的方法有物理方法、化学方法、生物方法等,对色泽劣变影响因素及各种控制技术进行了分析和综述,并提出了食用菌色泽劣变控制方面存在的相关问题及建议,以期为食用菌贮藏保鲜及加工提供技术参考。The color deterioration control technology of edible fungi is a key link in the process of storage,preservation and processing,and its purpose is to alleviate the color deterioration and quality decline caused by browning and microbial pollution.The common methods include physical method,chemical method,biological method and biological technology,and so on.In this paper,the influencing factors and various control technologies of color deterioration are analyzed and reviewed.The relevant problems and suggestions for the control of color deterioration are put forward,which will provide technical reference for the storage,preservation and processing of edible fungi.

关 键 词：食用菌 色泽劣变 影响因素 控制技术 

分 类 号：S646[农业科学—蔬菜学]