牛肝菌的储存与运输保鲜技术研究与运用
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摘要
牛肝菌等食用菌属呼吸跃变型,被采摘后持续进行着强烈的代谢活动和呼吸作用,从采摘到消费者手中,需要经历储存、运输等环节,这会导致褐变、软化、萎缩、风味下降和腐烂等,影响食用价值和商品外观。在分析牛肝菌采摘后生理生化变化机理的基础上,比较分析各种保鲜技术的优缺点,研究牛肝菌的储存与运输保鲜技术。根据运输距离和消费需求等情况,选取冷藏保鲜、气调保鲜和辐射保鲜等合理的保鲜技术,尽可能地保障牛肝菌菌体的色泽和形态,满足市场需求,并获得较高的产业经济效益。
Boletus is favored by domestic and overseas market consumers because of its nutritional value and health care medicinal value. Market demand is growing and prices is rising. The sale of edible fungi such as boletus provides better economic benefits for the local area. From picking to the hands of consumers, it is necessary to go through storage and transportation. Edible fungi such as porcini mushrooms are of the climacteric type, and after being picked, they continue to undergo strong metabolic activities and respiration, which may lead to browning, softening, atrophy, flavor decline and rot, etc., affecting the edible value and the appearance of the product. Based on the analysis of the physiological and biochemical changes mechanism of Boletus edulis after harvesting, this paper compares the advantages and disadvantages of various fresh-keeping technologies and studies the storage and transportation preservation technology of Boletus. According to the transportation distance and consumption demand, we should choose reasonable preservation technology such as refrigerating and fresh-keeping, fresh-keeping and radiant preservation, as much as possible to ensure the color and shape of boletus, meet market demand, and obtain a higher industrial economy benefit.
Boletus is favored by domestic and overseas market consumers because of its nutritional value and health care medicinal value. Market demand is growing and prices is rising. The sale of edible fungi such as boletus provides better economic benefits for the local area. From picking to the hands of consumers, it is necessary to go through storage and transportation. Edible fungi such as porcini mushrooms are of the climacteric type, and after being picked, they continue to undergo strong metabolic activities and respiration, which may lead to browning, softening, atrophy, flavor decline and rot, etc., affecting the edible value and the appearance of the product. Based on the analysis of the physiological and biochemical changes mechanism of Boletus edulis after harvesting, this paper compares the advantages and disadvantages of various fresh-keeping technologies and studies the storage and transportation preservation technology of Boletus. According to the transportation distance and consumption demand, we should choose reasonable preservation technology such as refrigerating and fresh-keeping, fresh-keeping and radiant preservation, as much as possible to ensure the color and shape of boletus, meet market demand, and obtain a higher industrial economy benefit.
引文
[1]杨燕,张燕,胡毅楠,等. 3种关键因素对美味牛肝菌保鲜效果的影响[J].中国食用菌,2017,36(1):66-74.
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[6]罗顺珍,纪光玉,纪光燕,等.适宜黑牛肝菌菌丝生长的合成培养基及主要环境条件[J].中国食用菌, 2017, 36(5):45-48.
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[9]李国东.食用菌物理贮藏保鲜技术[J].农业科技与装备,2016(9):54-55.
[2]何容,张沙沙,曹晶晶,等.速冻美味牛肝菌微生物变化的试验研究[J].农产品加工,2016(8):15-17.
[3]陈诚,李强,李小林,等.四川藏区松栎林下牛肝菌资源及其系统发育研究[J].西南农业学报,2017,30(1):183-187.
[4]耿新军,任爱民.食用菌采后生理特性与保鲜技术研究进展[J].现代农业科技,2017(13):91.
[5]何容,刘绍雄,刘春丽,等.美味牛肝菌研究进展[J].食品与发酵科技,2016, 52(4):75-77.
[6]罗顺珍,纪光玉,纪光燕,等.适宜黑牛肝菌菌丝生长的合成培养基及主要环境条件[J].中国食用菌, 2017, 36(5):45-48.
[7]孙昕.食用菌保鲜技术的研究与前景[J].吉林农业,2017(23):103.
[8]史君彦,高丽朴,王清,等.食用菌保鲜技术的研究进展[J].食品工业, 2017(6):278-282.
[9]李国东.食用菌物理贮藏保鲜技术[J].农业科技与装备,2016(9):54-55.