摘要
杏鲍菇采摘后仍进行呼吸作用、酶促反应等代谢作用,容易被微生物侵害,为了延长采后杏鲍菇的品质以及满足绿色环保的要求,需要对其进行保鲜。通过对近年来关于杏鲍菇采后变化,包括呼吸作用、褐变、失重和微生物浸染等过程,以及对采后杏鲍菇贮藏所采用的物理、化学以及生物方面的保鲜技术研究进行综述,以期为杏鲍菇贮藏保鲜技术的进一步研究奠定基础。
After being picked, the Pleurotus eryngii still undergone respiration, enzymatic reactions and other metabolic effects,which was easily attacked by microorganisms. In order to prolong the quality of P. eryngii after harvest and meet the requirements of environmental protection, it was necessary to keep fresh. Through the changes in the storage and preservation of P. eryngii in recent years, including the processes of respiration, browning, weight loss and microbial infiltration. For reference,the research on the physical, chemical and biological preservation technology of P. eryngii after harvesting was reviewed, in order to lay the foundation for further research on the preservation technology of P. eryngii in the future.
作者
熊荣园
XIONG Rong-yuan(Nanchong Vocational and Technical College,Nanchong 637000,China)
出处
《中国食用菌》
2021年第9期70-73,共4页
Edible Fungi of China
基金
南充职业技术学院院级课题(ZRB07)。
关键词
杏鲍菇
呼吸作用
贮藏
保鲜
Pleurotus eryngii
respiration
storage
preservation
