脉冲强光处理对平菇采后生理及贮藏品质的影响  

Effect of pulsed light treatment on postharvest physiologyand storage quality of Pleurotus ostreatus

作　　者：王龑 沈玥琳 徐佳钰 李雯楚 李微 WANG Yan;SHEN Yuelin;XU Jiayu;LI Wenchu;LI Wei(College of Food Science and Technology,Zhejiang University of Technology,Hangzhou 310014,China)

机构地区：[1]浙江工业大学食品科学与工程学院,浙江杭州310014

出　　处：《浙江工业大学学报》2025年第2期161-170,共10页Journal of Zhejiang University of Technology

基　　金：国家自然科学基金资助项目(32372455);浙江省高等教育“十四五”教学改革项目(JG20220087);浙江工业大学科技项目(KYY-HX-20200602)的资助

摘　　要：为探索脉冲强光对食用菌采后生理及贮藏品质的影响,以新鲜平菇为原料,采用脉冲强光分别前处理0,2.5,5.0,10.0,15.0 min,通过分析色差与感官品质、失重率、可溶性固形物质量分数、蛋白质质量分数、总酚质量分数、相对电导率及丙二醛(Malondialdehyde,MDA)质量分数,研究其在10℃室温和4℃低温条件下贮藏期间的生理指标及品质变化。研究结果表明:脉冲强光处理可以有效改善平菇的感官性状,一定程度上延缓平菇在贮藏过程中的质量损失及褐变,减慢相对电导率和MDA质量分数的上升速率,减少蛋白质、酚类等营养物质的消耗。在4℃低温环境中贮藏8 d后,脉冲强光处理5 min能较好地保持平菇的色泽和风味,感官评分显著高于对照组(P<0.05),色差显著小于对照组(P<0.05),失重率仅为7.2%,贮藏过程中蛋白质质量分数仅降低23.21%,蛋白质量分数和总酚质量分数分别高出对照组17.92%,24.60%,相对电导率和MDA质量分数则分别较对照组降低了38.38%,36.07%。研究结果为脉冲强光技术用于平菇等食用菌保鲜领域提供了一定的理论依据。In order to explore the impacts of pulsed light on postharvest physiology and storage quality of edible fungi,fresh Pleurotus ostreatus was used as raw material and treated with pulsed light for 0,2.5,5.0,10.0,15.0 min,respectively,color difference and sensory quality,weight loss rate,soluble solid content,protein content,total phenol content,relative conductivity and malondialdehyde(MDA)content were analyzed,the changes of physiological indexes and quality were studied during storage at 10℃room temperature and 4℃low temperature.The research results showed that pulse treatment could improve the sensory characteristics of Pleurotus ostreatus,and delay the loss of quality and the increase of browning degree,relative conductivity and MDA content,reduce the consumption of protein,total phenol and other nutrients.The color and flavor of Pleurotus ostreatus could be well maintained after being stored at 4℃for 8 days,and the sensory score was significantly higher and the color difference was significantly lower than that of the control group(P<0.05),the weight loss rate was only 7.2%,and only 23.21%protein content was consumed during storage.The protein content and total phenol content were 17.92%and 24.60%higher than those of the control group,respectively,the relative conductivity and MDA content were decreased by 38.38%and 36.07%,respectively.This study results provide a theoretical basis for pulsed light technology applied in the preservation field of Pleurotus ostreatus and other edible mushroom.

关 键 词：脉冲强光 平菇 采后生理 贮藏品质 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]