| 食用菌保鲜包装的研究进展 |
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| 引用本文： | 赵彬,黄美娜,袁毅,崔爽. 食用菌保鲜包装的研究进展[J]. 包装工程, 2016, 37(13): 92-98 |
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| 作者姓名： | 赵彬 黄美娜 袁毅 崔爽 |
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| 作者单位： | 制造装备机构设计与控制重庆市重点实验室,重庆400067;装备系统服役健康保障重庆市国际联合研究中心,重庆400067;重庆市特色农产品加工储运工程技术研究中心,重庆400067;重庆工商大学,重庆400067;制造装备机构设计与控制重庆市重点实验室,重庆400067;重庆市特色农产品加工储运工程技术研究中心,重庆400067;重庆工商大学,重庆400067;制造装备机构设计与控制重庆市重点实验室,重庆400067;重庆工商大学,重庆400067;重庆工商大学,重庆,400067 |
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| 基金项目： | 重庆工商大学科研基金（1552012） |
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| 摘 要： | 目的总结近年来国内外有关食用菌保鲜包装的相关文献,为相关研究提供参考。方法按照食用菌保鲜方法查阅并总结近年来国内外有关食用菌保鲜包装的相关文献并进行整理分析。结果食用菌的保鲜主要从温度、气体环境、辐照、保鲜剂、包材等因子入手。研究和应用的趋势趋向于同时控制和调整多个因子,结果证明保鲜效果比较好。结论最近数年的研究将不同的保鲜方法结合使用,因子之间的协同效应,会产生良好的保鲜效果。原理和理论依据需要进一步研究和分析,以便更科学合理地实现食用菌保鲜。
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| 关 键 词： | 食用菌 保鲜 包装 |
| 收稿时间： | 2015-12-23 |
| 修稿时间： | 2016-07-10 |
Advances on Fresh-keeping Packaging for Edible Fungi |
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| ZHAO Bin,ZHAO Mei-n,YUAN Yi and CUI Shuang. Advances on Fresh-keeping Packaging for Edible Fungi[J]. Packaging Engineering, 2016, 37(13): 92-98 |
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| Authors: | ZHAO Bin ZHAO Mei-n YUAN Yi CUI Shuang |
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| Affiliation: | 1.Chongqing Key Laboratory of Manufacturing Equipment Mechanism Design and Control, Chongqing 400067, China;2.Chongqing International Union Research Center for Service Health Insurance for Equipment System, Chongqing 400067, China; 3.Chongqing Engineering Research Center for Processing, Storage and Transportation of Characterized Agro-Products, Chongqing 400067, China; 4.Chongqing Technology and Business University, Chongqing 400067, China,1.Chongqing Key Laboratory of Manufacturing Equipment Mechanism Design and Control, Chongqing 400067, China;2.Chongqing Engineering Research Center for Processing, Storage and Transportation of Characterized Agro-Products, Chongqing 400067, China; 3.Chongqing Technology and Business University, Chongqing 400067, China,1.Chongqing Key Laboratory of Manufacturing Equipment Mechanism Design and Control, Chongqing 400067, China;2.Chongqing Technology and Business University, Chongqing 400067, China and Chongqing Technology and Business University, Chongqing 400067, China |
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| Abstract: | The latest worldwide study progress in fresh-keeping packaging method for edible fungi was summarized. The relevant literatures on the fresh packaging of edible fungi were reviewed and sorted according to fresh keeping methods in recent years. The following factors were changed respectively in these fresh-keeping methods for edible fungi: temperature, gas environment, irradiation, fresh agent and package material, etc. The tendency of research and application is the simultaneous control and adjustment of multiple factors, leading to better preservation results. Edible fungi preservation could be prolonged by the synergy effect of different factors. Further theoretical research about the synergy effect should be done in order to find more effective and reasonable methods. |
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| Keywords: | edible fungi fresh keeping packaging |
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