西藏高原黄蘑菇的保鲜研究

doi:10.19586/j.2095-2341.2019.0052

生物技术进展 ›› 2020, Vol. 10 ›› Issue (1): 67-73.DOI: 10.19586/j.2095-2341.2019.0052

西藏高原黄蘑菇的保鲜研究

许斌1,2,朱雨婷3,侯丽真2,倪楠1,2,扎罗4,王凤忠1,2*,李淑英2*

1.南京农业大学食品科学技术学院, 南京 210095；

2.中国农业科学院农产品加工研究所, 北京 100193；

3.北京农学院食品科学与工程学院, 北京 102206；

4.西藏自治区农牧科学院农业研究所, 拉萨 850032

收稿日期:2019-05-06 出版日期:2020-01-25 发布日期:2019-06-10
通讯作者: 王凤忠 E-mail：wangfengzhong@caas.cn；李淑英 E-mail：lishuying@caas.cn
作者简介:许斌 E-mail：2206034291@qq.com
基金资助:
西藏自治区科技重大专项（XZ201901NA04）。

Study on Preservation of Armillaria luteo-virens from Tibet Plateau

XU Bin, ZHU Yuting, HOU Lizhen, NI Nan, ZHA Luo4, WANG Fengzhong, LI Shuying

1.College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China;

2.Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China;

3.College of Food Science and Engineering, Beijing University of Agriculture, Beijing 102206, China;

4.Institute of Agriculture, Tibet Academy of Agricultural and Animal Husbandry Sciences, Lhasa 850032, China

Received:2019-05-06 Online:2020-01-25 Published:2019-06-10

摘要/Abstract

摘要： 为了延长黄蘑菇的保鲜期，利用酸性电解水（acidic electrolyzed water，AEW）、短波紫外线（short-wave ultraviolet，UVC）和臭氧（O₃）对采后黄蘑菇进行单一和复合保鲜处理，观察黄蘑菇经保鲜袋包装和低温储藏后外观品质的变化，并检测其褐变度、硬度、失重率以及多酚氧化酶（polyphenoloxidase，PPO）、苯丙氨酸解氨酶（phenylalanine ammonia-lyase，PAL）活性等指标数据。结果表明，UVC和O3处理均能够有效延长黄蘑菇的保鲜期，4 ℃冷藏可使黄蘑菇的保鲜期从10 d延长至42 d；而AEW并不适合用于含水量较少的高原黄蘑菇的保鲜，外来水分的带入反而会加速黄蘑菇的腐烂。研究结果对于黄蘑菇保鲜具有理论指导意义。

关键词: 黄蘑菇, 保鲜, 酸性电解水, 短波紫外线, 臭氧

Abstract: In order to prolong the preservation period of Armillaria luteo-virens, acidic electrolyzed water (AEW), short-wave ultraviolet (UVC) and ozone (O₃) were used to carry out single and compound preservation treatment on the harvested Armillaria luteo-virens. The changes of appearance quality of Armillaria luteo-virens after being packaged in preservation bags and refrigerated at low temperature were observed, and the browning degree, hardness, weight loss rate and the activities of polyphenoloxidase (PPO), phenylalanine ammonia-lyase (PAL) were also detected. The results showed that both UVC and O₃ treatments could effectively prolong the preservation period of Armillaria luteo-virens, and cold storage at 4 ℃ could prolong the preservation period of Armillaria luteo-virens from 10 d to 42 d. However, AEW was not suitable for preservation of Armillaria luteo-virens with less water content, due to the introduction of external moisture accelerating its decay. The research results have theoretical guiding significance for the preservation of Armillaria luteo-virens.

Key words: Armillaria luteo-virens, preservation, AEW, UVC, O₃

许斌,朱雨婷,侯丽真,倪楠,扎罗4,王凤忠,李淑英. 西藏高原黄蘑菇的保鲜研究[J]. 生物技术进展, 2020, 10(1): 67-73.

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西藏高原黄蘑菇的保鲜研究

Study on Preservation of Armillaria luteo-virens from Tibet Plateau

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