两种包装材料结合氩气保鲜对香菇品质的影响
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摘要
目的研究2种不同的包装材料结合不同比例氩气气调方法对香菇品质的影响。方法把新鲜采摘的香菇清洗干净后晾干,装入LDPE材料封口袋及PE材料封口袋中,充入不同比例的氩气,观察并测定各组香菇的呼吸强度、多酚氧化酶活性、褐变度、水分活度、总酚及抗坏血酸含量的变化。结果选择LDPE为适宜的氩气气调包装材料,O_2,Ar,N_2的体积分数分别为10%,60%～90%,0～30%,此时对香菇的保鲜效果最好。结论实验表明LDPE为最佳包装材料。在气调保鲜的过程中充入氩气,可以延缓香菇褐变的速度,降低多酚氧化酶活性的提升速率,同时使香菇抗坏血酸及总酚含量得以降低,也能延缓香菇呼吸速率的提升,使香菇的品质得以保证。
The paper aims to study the effects of two kinds of packaging materials combined with different ratio of argon on quality of mushroom during storage. Fresh mushroom were washed and dried, and put into the sealed pockets made of LDPE(low-pressure polyethylene) and PE(polyethylene), respectively, with different ratio of argon. The changes of the browning degree, polyphenol oxidase activity, total phenol content, ascorbic acid content, respiratory intensity and water activity of each group were observed and recorded. LDPE was the suitable packing material for mushroom, with 10% O_2, 60%～90% Ar and 0～30% N_2, respectively. The preservation effect of mushroom is good under this condition.The experiment shows that the LDPE is the best packaging material. The application of argon for the preservation of mushroom can inhibit the browning degree very well, increase the activity of polyphenol oxidase, control the decline of total phenol content and ascorbic acid content, and reduce the increase of respiration rate during storage, and preserve the quality of mushroom.
The paper aims to study the effects of two kinds of packaging materials combined with different ratio of argon on quality of mushroom during storage. Fresh mushroom were washed and dried, and put into the sealed pockets made of LDPE(low-pressure polyethylene) and PE(polyethylene), respectively, with different ratio of argon. The changes of the browning degree, polyphenol oxidase activity, total phenol content, ascorbic acid content, respiratory intensity and water activity of each group were observed and recorded. LDPE was the suitable packing material for mushroom, with 10% O_2, 60%～90% Ar and 0～30% N_2, respectively. The preservation effect of mushroom is good under this condition.The experiment shows that the LDPE is the best packaging material. The application of argon for the preservation of mushroom can inhibit the browning degree very well, increase the activity of polyphenol oxidase, control the decline of total phenol content and ascorbic acid content, and reduce the increase of respiration rate during storage, and preserve the quality of mushroom.
引文
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[2]QI H,KAIJUN X.Quality of Broccoli,(Brassica oleracea L var Italica),In Modified Atmosphere Packaging Made by Gas Barrier-gas Promoter Blending Materials[J].Postharvest Biology and Technology2018,144:63-69.
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[13]赵春霞,胡蓉,冯丽萍,等.涂膜处理对氩气气调包装的鲜切香菇品质的影响[J].包装工程,2013,34(5):14-19.ZHAO Chun-xia,HU Rong,FENG Li-ping,et al.Effect of Coating on Quality of Fresh-cut Lentinus Edodes with Argon MAP[J].Packaging Engineering,2013,34(5):14-19.
[14]曹蕾.冻干即食调味香菇加工工艺研究[D].南宁:广西大学,2014.CAO Lei.Study on Process Technology of FreezeDrying Ready-to-eat Season Lentinnus Edodes[D].Nanning:Guangxi University,2014.
[15]黄越,周春晖,戴宏杰,等.猴头菇醇提物及其不同极性部位的体外抗氧化活性[J].食品工业科技,2017,38(21):16-20.HUANG Yue,ZHOU Chun-hui,DAI Hong-jie,et al.In Vitro Antioxidant Activity of Ethanol Extractfrom Hericium Erinaceus and Its Different Polar Fractions[J].Science and Technology of Food Industry.2017,38(21):16-20.
[16]张燕,李姣娥,赖于民,等.不同贮藏方式对松茸呼吸强度影响[J].食品工业.2019,40(2):62-65.ZHANG Yan,LI Jiao-e,LAI Yu-min,et al.Effect of Different Storage Methods on Respiration Intensity of Pine Mushroom[J].Food Industry.2019,40(2):62-65.
[17]李敬,苏红,张晓梅,等.不同水分活度降低剂对大菱鲆即食制品的影响[J].食品科学.2017(3):276-281.LI Jing,SU Hong,ZHANG Xiao-mei,et al.Effects of Different Water Activity-lowering Agents on Readyto-eat Scophthalmus Maximus[J].Food Science.2017(3):276-281.
[18]李里特.食品物性学[M].北京:中国农业出版社,2001.LI Li-te.Food Physics[M].Beijing:China Agriculture Press,2001.
[19]吴志霜,张慜.高压氩气和氮气处理对鲜切苹果冷藏的保鲜效果[J].食品科学,2011(20):290-295.WU Zhi-shuang,ZHANG Min.Effects of High Pressure Argon and High Pressure Nitrogen Treatments on Fresh-keeping of Fresh-cut Apples during Cold Storage[J].Food Science,2011(20):290-295.
[20]詹仲刚,张慜.惰性气体对黄瓜酶活和呼吸强度的影响[J].食品与生物技术学报,2005(3):16-18.ZHAN Zhong-gang,ZHANG Min.Effects of Inert Gases on Enzyme Activity and Ins Piration of Cucumber[J].Journal of Food Science and Biotechnology,2005(3):16-18.
[21]吴敏.包装和贮藏条件对荔枝果汁品质的影响研究[D].广州:华南农业大学,2016.WU Min.Effect of Packaging and Storage Condition on the Quality of Litchi Juice[D].Guangzhou:South China Agricultural University,2016.
[2]QI H,KAIJUN X.Quality of Broccoli,(Brassica oleracea L var Italica),In Modified Atmosphere Packaging Made by Gas Barrier-gas Promoter Blending Materials[J].Postharvest Biology and Technology2018,144:63-69.
[3]MALEKI G,SEDAGHAT N,WOLTERING E J,et al.Chitosan-limonene Coating in Combination with Modified Atmosphere Packaging Preserve Postharvest Quality of Cucumber during Storage[J].Journal of Food Measurement&Characterization,2018,12(3):1-12.
[4]BOZ Z,WELT B A.Permeable Gas Cavity at Elevated Pressure Enhances Modified Atmosphere Packaging of Fresh Produce[J].Journal of Food Science,2018,83(6):1639.
[5]JING L,Na Z,RUIXIANG Y,et al.Red and Blue LEDWeak Light Irradiation Maintaining Quality of Cherry Tomatoes during Cold Storage[J].Transactions of the Chinese Society of Agricultural Engineering,201632(9):248-254.
[6]韩爱云,侯惠静,左晓磊,等.臭氧在鸡蛋保鲜中的应用研究进展[J].食品研究与开发,2018,39(21):222-227.HAN Ai-yun,HOU Hui-jing,ZUO Xiao-lei,et al.Applied Research Progress of Ozone in Shell Eggs Preservation[J].Food Research And Development,2018,39(21):222-227.
[7]沙其拉,黎明.凡士林涂抹法与冷藏法对鸡蛋保鲜效果影响的比较研究[J].畜牧与饲料科学,2017(5):18SHA Qi-la,LI Ming.Comparative Study on Influence of Vaseline Coating Methods and Refrigeration Methods on Egg Preservation Effect[J].Animal Husbandry and Feed Science,2017(5):18
[8]MA L,ZHANG M,BHANDARI B,et al.Recent Developments in Novel Shelf Life Extension Technologies of Fresh-cut Fruits and Vegetables[J].Trends in Food Science&Technology,2017,64:23-38.
[9]LIU Y,ZHANG X,ZHENG C,et al.Synthesis of Green-edible Fresh-keeping Agent SA-cys for Fruit and Vegetable[J].China Synthetic Resin&Plastics,2016,33(4):15.
[10]YANYING W,CHENGHUI L,MIXIA T,et al.Effects of Calcium Chloride Treatment on the Physiologic Quality of Fresh-cut Celery[J].Journal of Food Safety&Quality,2015(7):2458-2463.
[11]MISTRIOTIS A,BRIASSOULIS D,GIANNOULIS A,et al.Design of Biodegradable Bio-based Equilibrium Modified Atmosphere Packaging(EMAP)for Fresh Fruits and Vegetables by Using Micro-perforated Poly-lactic Acid(PLA)Films[J].Postharvest Biology&Technology,2015,111:380-389.
[12]赵春霞,胡蓉,魏丹,等.氩气气调包装对鲜切香菇品质的影响[J].食品科学,2013,34(18):327-331.ZHAO Chun-xia,HU Rong,WEI Dan,et al.Effect of Modified Atmosphere Packaging(MAP)with Argon on the Quality of Fresh-cut Lentinus Edodes[J].Food Science,2013,34(18):327-331.
[13]赵春霞,胡蓉,冯丽萍,等.涂膜处理对氩气气调包装的鲜切香菇品质的影响[J].包装工程,2013,34(5):14-19.ZHAO Chun-xia,HU Rong,FENG Li-ping,et al.Effect of Coating on Quality of Fresh-cut Lentinus Edodes with Argon MAP[J].Packaging Engineering,2013,34(5):14-19.
[14]曹蕾.冻干即食调味香菇加工工艺研究[D].南宁:广西大学,2014.CAO Lei.Study on Process Technology of FreezeDrying Ready-to-eat Season Lentinnus Edodes[D].Nanning:Guangxi University,2014.
[15]黄越,周春晖,戴宏杰,等.猴头菇醇提物及其不同极性部位的体外抗氧化活性[J].食品工业科技,2017,38(21):16-20.HUANG Yue,ZHOU Chun-hui,DAI Hong-jie,et al.In Vitro Antioxidant Activity of Ethanol Extractfrom Hericium Erinaceus and Its Different Polar Fractions[J].Science and Technology of Food Industry.2017,38(21):16-20.
[16]张燕,李姣娥,赖于民,等.不同贮藏方式对松茸呼吸强度影响[J].食品工业.2019,40(2):62-65.ZHANG Yan,LI Jiao-e,LAI Yu-min,et al.Effect of Different Storage Methods on Respiration Intensity of Pine Mushroom[J].Food Industry.2019,40(2):62-65.
[17]李敬,苏红,张晓梅,等.不同水分活度降低剂对大菱鲆即食制品的影响[J].食品科学.2017(3):276-281.LI Jing,SU Hong,ZHANG Xiao-mei,et al.Effects of Different Water Activity-lowering Agents on Readyto-eat Scophthalmus Maximus[J].Food Science.2017(3):276-281.
[18]李里特.食品物性学[M].北京:中国农业出版社,2001.LI Li-te.Food Physics[M].Beijing:China Agriculture Press,2001.
[19]吴志霜,张慜.高压氩气和氮气处理对鲜切苹果冷藏的保鲜效果[J].食品科学,2011(20):290-295.WU Zhi-shuang,ZHANG Min.Effects of High Pressure Argon and High Pressure Nitrogen Treatments on Fresh-keeping of Fresh-cut Apples during Cold Storage[J].Food Science,2011(20):290-295.
[20]詹仲刚,张慜.惰性气体对黄瓜酶活和呼吸强度的影响[J].食品与生物技术学报,2005(3):16-18.ZHAN Zhong-gang,ZHANG Min.Effects of Inert Gases on Enzyme Activity and Ins Piration of Cucumber[J].Journal of Food Science and Biotechnology,2005(3):16-18.
[21]吴敏.包装和贮藏条件对荔枝果汁品质的影响研究[D].广州:华南农业大学,2016.WU Min.Effect of Packaging and Storage Condition on the Quality of Litchi Juice[D].Guangzhou:South China Agricultural University,2016.