Curr. Biotech. ›› 2020, Vol. 10 ›› Issue (1): 67-73.DOI: 10.19586/j.2095-2341.2019.0052

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Study on Preservation of Armillaria luteo-virens from Tibet Plateau

XU Bin, ZHU Yuting, HOU Lizhen, NI Nan, ZHA Luo4, WANG Fengzhong, LI Shuying   

  1. 1.College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China;
    2.Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China;
    3.College of Food Science and Engineering, Beijing University of Agriculture, Beijing 102206, China;
    4.Institute of Agriculture, Tibet Academy of Agricultural and Animal Husbandry Sciences, Lhasa 850032, China
  • Received:2019-05-06 Online:2020-01-25 Published:2019-06-10

西藏高原黄蘑菇的保鲜研究

许斌1,2,朱雨婷3,侯丽真2,倪楠1,2,扎罗4,王凤忠1,2*,李淑英2*   

  1. 1.南京农业大学食品科学技术学院, 南京 210095；
    2.中国农业科学院农产品加工研究所, 北京 100193；
    3.北京农学院食品科学与工程学院, 北京 102206；
    4.西藏自治区农牧科学院农业研究所, 拉萨 850032
  • 通讯作者: 王凤忠 E-mail：wangfengzhong@caas.cn；李淑英 E-mail：lishuying@caas.cn
  • 作者简介:许斌 E-mail：2206034291@qq.com
  • 基金资助:
    西藏自治区科技重大专项（XZ201901NA04）。

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Abstract: In order to prolong the preservation period of Armillaria luteo-virens, acidic electrolyzed water (AEW), short-wave ultraviolet (UVC) and ozone (O3) were used to carry out single and compound preservation treatment on the harvested Armillaria luteo-virens. The changes of appearance quality of Armillaria luteo-virens after being packaged in preservation bags and refrigerated at low temperature were observed, and the browning degree, hardness, weight loss rate and the activities of polyphenoloxidase (PPO), phenylalanine ammonia-lyase (PAL) were also detected. The results showed that both UVC and O3 treatments could effectively prolong the preservation period of Armillaria luteo-virens, and cold storage at 4 ℃ could prolong the preservation period of Armillaria luteo-virens from 10 d to 42 d. However, AEW was not suitable for preservation of Armillaria luteo-virens with less water content, due to the introduction of external moisture accelerating its decay. The research results have theoretical guiding significance for the preservation of Armillaria luteo-virens.

Key words: Armillaria luteo-virens, preservation, AEW, UVC, O3

摘要： 为了延长黄蘑菇的保鲜期，利用酸性电解水（acidic electrolyzed water，AEW）、短波紫外线（short-wave ultraviolet，UVC）和臭氧（O3）对采后黄蘑菇进行单一和复合保鲜处理，观察黄蘑菇经保鲜袋包装和低温储藏后外观品质的变化，并检测其褐变度、硬度、失重率以及多酚氧化酶（polyphenoloxidase，PPO）、苯丙氨酸解氨酶（phenylalanine ammonia-lyase，PAL）活性等指标数据。结果表明，UVC和O3处理均能够有效延长黄蘑菇的保鲜期，4 ℃冷藏可使黄蘑菇的保鲜期从10 d延长至42 d；而AEW并不适合用于含水量较少的高原黄蘑菇的保鲜，外来水分的带入反而会加速黄蘑菇的腐烂。研究结果对于黄蘑菇保鲜具有理论指导意义。

关键词: 黄蘑菇, 保鲜, 酸性电解水, 短波紫外线, 臭氧

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