不同保鲜方式对松茸保鲜效果影响研究
目的 探究不同保鲜方式对松茸保鲜效果的影响。方法 以常规电商处理(泡沫箱加冰、衬吸水纸)为对照, 通过研究贮藏中色差值、含水量、质量损失率、相对电导率值及相关酶活变化, 分析了添加微孔膜保鲜袋处理、冰箱处理对松茸保鲜效果的影响。结果 贮藏到第8 d时, 对照组的L*值为48.79, 相对含水量为88.17%, 质量损失率为29.22%, 相对电导率值为11.80%, 超氧化物歧化酶活性为609.22 U﹒mg-1prot, 氧化氢酶活性为1868.44 U﹒mg-1prot, 说明传统松茸包装能在8 d内保持较好品质。与对照相比, 套袋有利于L*、b*值和含水量的维持, 可以有效地减少贮藏中的质量损失率。其中复命保鲜袋的使用使松茸贮藏中保持较低的相对电导率值和较高的氧化氢酶活性, 延缓了松茸的衰老。结论 保鲜袋结合泡沫箱加冰贮藏能够较好地保持松茸采后品质, 是松茸运输(配送)的有效方式。
Objective To explore the effects of different preservation methods on the preservation of Tricholoma matsutake. Methods Using conventional e-commerce treatment (foam box with ice and absorbent paper liner) as a control, the effects of adding microporous film bag and refrigerator on the fresh-keeping effect of Tricholoma matsutake were analyzed by studying the color difference value, water content, mass loss rate, relative electrical conductivity value and the change of related enzyme activity in storage. Results At the 8th day of storage, the control group had an L * value of 48.79, a relative water content of 88.17%, a mass loss rate of 29.22%, a relative conductivity value of 11.80%, a superoxide dismutase activity of 609.22 U﹒mg-1prot, and catalase activity of 1886.44 U﹒mg-1prot, indicating that traditional matsutake packaging could maintain good quality within 8 days. Compared with the control, bagging was conducive to the maintenance of L*, b*, water content of Tricholoma matsutake, and effectively reduced the rate of mass loss in storage. Among them, the use of multiple life preservation bags could keep a low relative conductivity value and a high catalase activity in the storage of Tricholoma matsutake, thus delaying the aging of Tricholoma matsutake. Conclusion Fresh-keeping bags combined with foam storage and ice storage can better preserve the postharvest quality of Tricholoma matsutake, which is an effective way to transport Tricholoma matsutake.
标题：不同保鲜方式对松茸保鲜效果影响研究
英文标题：Study on the effect of different preservation methods on the preservation of Tricholoma matsutake
作者：
普红梅 云南省农业科学院农产品加工研究所
杨芳 云南省农业科学院农产品加工研究所
张绍智 云南省农业科学院农产品加工研究所
于丽娟 云南省农业科学院农产品加工研究所
李雪瑞 云南省农业科学院农产品加工研究所
帅良 贺州学院食品与生物工程学院,食品科学与工程技术研究院
侯朝祥 云南省农业科学院农产品加工研究所
李宏 云南省农业科学院农产品加工研究所
中文关键词:松茸,保鲜,贮藏,
英文关键词:Tricholoma matsutake,preservation,storage,
发表日期：2020-03-19
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