食用菌采后品质变化及物理保鲜技术研究进展

Progress in Postharvest Quality Change and Physical Preservation Technologies of Edible Fungi

中文关键词: 食用菌  品质劣变  物理保鲜  贮藏

英文关键词: edible fungi  quality deterioration  physical preservation  storage

中文摘要:

      目的 综述国内外不同物理技术在食用菌保鲜上的研究进展，为进一步提升鲜食食用菌品质及延长其贮藏期提供参考。方法 结合食用菌在贮藏期内出现的品质劣变现象，如褐变软化、水分流失及营养物质消耗等，总结物理保鲜技术(如低温保鲜、气调技术、辐照技术、光照技术、电磁技术等)在食用菌采后的应用，分析不同物理保鲜方法的保鲜机制及应用效果。结论 物理技术可减缓食用菌采后劣变的进程，保持食用菌的新鲜品质，延长其货架期，将在食用菌保鲜上发挥更大的作用。不同的保鲜方式适用于一定的场景，在实际生产中应结合食用菌的特性、操作条件、经济效应，选择适宜的保鲜方式。

英文摘要:

      The work aims to review the research progress of different physical technologies in China and abroad in the preservation of edible fungi, so as to provide reference for further improving the quality of fresh edible fungi and prolonging their storage period. According to the quality deterioration of edible fungi during storage, including browning and softening, water loss, and nutrient consumption, the application of physical preservation technology, such as low temperature preservation, atmosphere packaging technology, irradiation technology, light technology, and electromagnetic technology in edible fungi after harvest was summarized. The preservation mechanism and application effect of different physical preservation technologies were also discussed. Physical technology will play a larger role in the preservation of edible fungus because it can delay the deterioration of edible fungi after harvest, retain the fresh quality of edible fungi and extend their shelf life. Different preservation technologies are useful in different situations, and the best preservation technology should be chosen based on the properties of edible fungi, operational circumstances, and financial implications in the real production.