| 双孢菇采后感官品质变化的因素分析与保鲜技术研究进展 |
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| 引用本文： | 孟德梅,申 琳,陆 军,生吉萍. 双孢菇采后感官品质变化的因素分析与保鲜技术研究进展[J]. 食品科学, 2010, 31(15): 283-287. DOI: 10.7506/spkx1002-6630-201015062 |
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| 作者姓名： | 孟德梅 申 琳 陆 军 生吉萍 |
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| 作者单位： | 1.中国农业大学食品科学与营养工程学院 2.中国农业大学水利与土木工程学院 |
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| 基金项目： | “十一五”国家科技支撑计划项目(2006BAD22B07；2008BADAIB07-8)；农业部公益性行业(农业)科技专项(200803033) |
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| 摘 要： | 感官品质是判断双孢菇商品价值的首要因素。本文综合分析了双孢菇采后贮藏中4 种典型感官品质变化(失水、褐变、开伞及质地变化)的原因及其影响因素，总结了双孢菇现有的保鲜技术，并提出了当前保鲜技术存在的问题与解决方向。
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| 关 键 词： | 双孢菇 蘑菇 感官品质 贮藏 |
| 收稿时间： | 2010-03-08 |
Research Progress in Analysis of Factors Affecting Sensory Quality and Preservation Techniques for Post-harvested Agaricus bisporus |
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| MENG De-mei,SHEN Lin,LU Jun,SHENG Ji-ping. Research Progress in Analysis of Factors Affecting Sensory Quality and Preservation Techniques for Post-harvested Agaricus bisporus[J]. Food Science, 2010, 31(15): 283-287. DOI: 10.7506/spkx1002-6630-201015062 |
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| Authors: | MENG De-mei SHEN Lin LU Jun SHENG Ji-ping |
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| Affiliation: | 1. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China；2. College of Water Conservancy & Civil Engineering, China Agricultural University, Beijing 100083, China |
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| Abstract: | Sensory quality is one of the primary factors determining commercial values of Agaricus bisporus. Influencing factors of four typical sensory quality changes including water loss, browning, cap opening and textural change during the storage of post-harvested Agaricus bisporus are analyzed in this paper. In addition, current storage techniques for Agaricus bisporus are also summarized. Finally, problems related to current storage techniques and potential application trends are proposed. |
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| Keywords: | Agaricus bisporus mushroom sensory quality storage |
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