金针菇采后品质劣变与保鲜研究进展

新鲜金针菇（Flammulina filiformis）含水量高，采后呼吸代谢旺盛，贮藏期间极易发生开伞、褐变、萎蔫等劣变现象，严重影响金针菇采后销售。为此，本文概述了金针菇采后失水、形态劣变、褐变、营养风味损失、微生物侵染的主要表现及产生原因，综述了近年来金针菇保鲜技术的研究进展，包括低温保鲜、臭氧保鲜、1-甲基环丙烯保鲜、气调保鲜、生物保鲜剂保鲜及复合保鲜技术，以期为开发食用菌新型绿色安全保鲜技术提供参考。

Recent Advances in Quality Deterioration and Preservation of Postharvest Flammulina filiformis

Because of its strong respiration and high water content, fresh Flammulina filiformis is extremely susceptible to a series of deterioration phenomena such as cap opening, browning and wilting during its?storage, which can seriously affect the postharvest sale of F. filiformis. Therefore, this review summarizes the major manifestations and causes of water loss, morphological deterioration, browning, loss of nutrition and flavor and microbial infection of F. filiformis after harvest. The research progress in the field of F. filiformis preservation in recent years was reviewed, including low-temperature preservation, ozone preservation, 1-methylcyclopropene preservation, modified atmosphere preservation, biological preservation agent preservation and compound preservation technology, which would provide a reference for the development of a new green and safe technology for mushroom preservation.