臭氧处理对香菇采后品质与生理的影响

doi:10.3969/j.issn.1004-1524.2017.07.20

浙江农业学报 ›› 2017, Vol. 29 ›› Issue (7): 1201-1207.DOI: 10.3969/j.issn.1004-1524.2017.07.20

臭氧处理对香菇采后品质与生理的影响

杨晋恒^{1, 2}, 郜海燕^{1, *}, 周拥军¹, 陈杭君¹, 穆宏磊¹, 汪伟³

1.浙江省农业科学院食品科学研究所,农业部果品产后处理重点实验室,浙江省果蔬保鲜与加工技术研究重点实验室,浙江杭州 310021;
2.南京农业大学食品科技学院,江苏南京 210095;
3.浙江盛源食品有限公司,浙江金华 322300

收稿日期:2017-01-15 出版日期:2017-07-20 发布日期:2017-07-24
通讯作者: 郜海燕,E-mail:spsghy@163.com
作者简介:杨晋恒(1993—),男,浙江绍兴人,硕士研究生,主要从事食品物流保鲜研究。E-mail:xiaoniao1mn@163.com
基金资助:
公益性行业(农业)科研专项经费项目(201303080); 国家重点研发计划课题(2016YFD0400904)

Effect of ozone treatment on postharvest quality and physiology indexes of shiitake mushroom

YANG Jinheng^{1, 2}, GAO Haiyan^{1, *}, ZHOU Yongjun¹, CHEN Hangjun¹, MU Honglei¹, WANG Wei³

1. Institute of Food Science , Zhejiang Academy of Agricultural Sciences, Key Laboratory of Post-Harvest Handing of Fruits, Ministry of Agriculture, Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Hangzhou 310021, China;
2. College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China;
3. Zhejiang Shengyuan Food Co., Ltd, Jinhua 322300, China

Received:2017-01-15 Online:2017-07-20 Published:2017-07-24

摘要/Abstract

摘要： 以香菇为试材,分别采用2.14、4.28、6.42、8.56 mg·m^-3浓度臭氧处理,通过测定分析4 ℃贮藏条件下香菇品质与生理指标的变化,探讨不同臭氧浓度对采后香菇贮藏品质及生理的影响。结果显示,在低温贮藏条件下,4.28 mg·m^-3的臭氧处理能较好地保持香菇的感官品质,减少营养物质消耗,减轻菇体膜脂过氧化程度,延缓菇体衰老,有利于香菇保持较好的商品价值。但是臭氧浓度过高会导致香菇的代谢紊乱,使品质下降。

关键词: 香菇, 臭氧, 贮藏品质, 食品保鲜

Abstract: In the present study, local mushrooms were stored at 4 ℃ with 2.14, 4.28, 6.42, 8.56 mg·m^-3 ozone treatment, respectively. Based on sensory evaluation and changes of nutrition quality and enzyme activity, the effects of ozone treatment on the postharvest quality of shiitake mushroom were studied. It was shown that 4.28 mg·m^-3 ozone treatment showed better effects in preventing the decomposition of nutrients and membrane lipid peroxide, and thus favored anti-aging as well as keeping good commodity value. However, higher concentration of ozone may cause metabolic disorder and result in decline of shiitake mushroom quality.

Key words: shiitake mushroom, ozone, postharvest quality, food preservation

中图分类号:

S646
TS255.3

杨晋恒, 郜海燕, 周拥军, 陈杭君, 穆宏磊, 汪伟. 臭氧处理对香菇采后品质与生理的影响[J]. 浙江农业学报, 2017, 29(7): 1201-1207.

YANG Jinheng, GAO Haiyan, ZHOU Yongjun, CHEN Hangjun, MU Honglei, WANG Wei. Effect of ozone treatment on postharvest quality and physiology indexes of shiitake mushroom[J]. , 2017, 29(7): 1201-1207.

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臭氧处理对香菇采后品质与生理的影响

Effect of ozone treatment on postharvest quality and physiology indexes of shiitake mushroom

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