模拟冷链温度条件下不同采收方式对黑皮鸡枞菌品质的影响

黑皮鸡枞菌是一种高营养价值的珍稀食用菌，逐渐受到消费者的喜爱，但其子实体含水量高、没有表皮保护，故在常温贮藏过程中极易腐烂变质。低温冷链和采收方式可影响黑皮鸡枞菌的贮藏品质。本实验选择在冷链温度条件下（10 ℃）以切和拔两种方式采收的黑皮鸡枞菌为材料，探究其在贮藏过程中感官、营养、生理和风味指标的变化。结果表明：不同的采收方式对黑皮鸡枞菌品质的影响明显；采收方式为拔的黑皮鸡枞菌的质构、颜色、味觉值均是优于切处理组，切的采收方式在前期更能够抑制乙烯的释放，在后期样品有更高的可溶性糖质量分数，且多酚含量、黄酮含量、可溶性蛋白含量、呈味核苷酸含量、呈味氨基酸含量、等效鲜味浓度（equivalent umami concentration，EUC）和C8挥发性化合物含量均为切处理组相对优于拔处理组。综上，在冷链温度条件下，采收方式为拔的黑皮鸡枞菌有相对更好的感官品质；采收方式为切的黑皮鸡枞菌具有更优的营养风味，适合于即买即食。本实验可为解决黑皮鸡枞菌贮藏期间品质劣变问题提供理论参考。

Effects of Different Harvesting Methods on the Quality of Oudemansiella raphanipes under Simulated Cold-Chain Temperature Condition

Oudemansiella raphanipes is a rare edible mushroom with high nutritional value, which is loved by more and more consumers. However, its fruiting body has high water content and no epidermal protection, so it is very easy to decay and deteriorate during storage at normal temperature. Low-temperature cold chain conditions and harvesting methods can affect the storage quality of Oudemansiella raphanipes. In this study, Oudemansiella raphanipes harvested by cutting or pulling under the condition of cold chain temperature (10 ℃) was evaluated for changes in its sensory, nutritional, physiological and flavor attributes during storage. The results demonstrated different harvesting methods had significant effects on the quality of Oudemansiella raphanipes. The texture, color and electronic tongue taste value of Oudemansiella raphanipes harvested by pulling were better than those of Oudemansiella raphanipes harvested by cutting, while the latter effectively inhibited ethylene release in the early stage and superior to the former in terms of equivalent umami concentration (EUC) and the contents of polyphenols, flavonoids, soluble proteins, soluble sugars (in the late stage), total flavor nucleotides, flavor amino acids, and volatile C8 compounds. In conclusion, under the condition of cold chain temperature, Oudemansiella raphanipes harvested by pulling has relatively better sensory quality, while Oudemansiella raphanipes harvested by cutting has better nutritional flavor, which is suitable for the production of instant food products. This study provides a theoretical basis for solving the problem of quality deterioration of Oudemansiella raphanipes during storage.