伍國明
佛山科學技術學院食品科學系

【中文摘要】 探討了微波殺菌、殼聚糖和黃原膠涂膜對草菇控溫貯藏保鮮的影響。采用單因素試驗比較不同加熱火力、加熱時間微波殺菌和不同配比殼聚糖、黃原膠涂膜的草菇保鮮效果,再根據單因素優選試驗結果,選取微波時間、子實體包裝規格、涂膜劑濃度(殼聚糖和黃原膠共混涂膜劑濃度)和貯藏溫度為主要因素,以鮮度感觀評分為指標,先微波后涂膜進行正交試驗。結果表明,輸出功率462W微波加熱15s或20s對草菇具有較好的殺菌保鮮效果;涂膜處理保鮮效果均顯著優于對照組;優化保鮮工藝:包裝規格150g,微波(462W)處理時間20s,涂膜劑濃度2.0%(殼聚糖∶黃原膠=1∶1)和貯藏溫度15℃,在此優化條件下,草菇貯藏保鮮達216h以上(>9d)。

【英文摘要】 The effect of microwave treatments using different output power levels and exposure times on the decontamination of Volvariella volvacea fruit bodies,and the effect of coating with different ratios of chitosan and xanthan gum on fruit body quality during storage,were evaluated using monofactorial tests. Monofactorial test results were then used as the basis for the optimization of microwave exposure times,packing weight,concentration of coating agent and storage temperature using orthogonal testing. Maximal decontamination and maintenance of fruit body quality was recorded when 150 g of mushrooms in a polypropylene box(170 mm×150 mm×65 mm)were exposed to microwave treatments of 462 W output power for 15 s or 20 s. Relatively low rates of weight loss and soft rot development,and higher sensory scores,were recorded for V. volvacea fruit bodies coated with a 1∶1 ratio of chitosan∶xanthan gum prior to storage. Optimal conditions for preserving V. volvacea fruit bodies were determined as fo...更多llows: packing weight 150 g,microwave (output power 462 W) exposure time 20 s,concentration of coating agent 2.0%,and storage temperature 15 ℃. Under these conditions,the quality of V. volvacea fruit bodies was maintained during a storage period in excess of 216 h (>9 d).  還原

【中文關鍵詞】 草菇; 保鮮; 微波; 涂膜
【英文關鍵詞】 Volvariella volvacea; preservation; microwave; coating film
【基金】國家級星火計劃項目“珠三角地區鮮菇有機生態栽培新技術開發”(編號:2006EA780038);; 廣東省佛山市科技局科技發展專項資金項目“無公害食用鮮菇栽培與菇質安全控制技術研究”(編號:2005020071)的部分研究內容

【文獻出處】 食用菌學報,Acta Edulis Fungi,編輯部郵箱,2009年02期 【DOI】CNKI:SUN:SYJB.0.2009-02-009