[1]于晋泽,李萍,张娜,等.不同浓度臭氧对羊肚菌的保鲜作用[J].江苏农业学报,2020,(02):494-499.[doi:doi:10.3969/j.issn.1000-4440.2020.02.033]
　YU Jin-ze,LI Ping,ZHANG Na,et al.Preservation effect of different concentrations of ozone on Morchella[J].,2020,(02):494-499.[doi:doi:10.3969/j.issn.1000-4440.2020.02.033]
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不同浓度臭氧对羊肚菌的保鲜作用()
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江苏农业学报[ISSN:1006-6977/CN:61-1281/TN]

卷:
期数:
2020年02期
页码:
494-499
栏目:
加工贮藏·质量安全
出版日期:
2020-04-30

文章信息/Info

Title:
Preservation effect of different concentrations of ozone on Morchella
作者:
于晋泽1; 李萍2; 张娜1; 张志军3; 丛方地2; 田琳2; 李淑芳1
(1.国家农产品保鲜工程技术研究中心<天津>，天津市农产品采后生理与贮藏保鲜重点实验室，天津300384；2.天津农学院基础科学学院，天津300384；3.天津市林业果树研究所，天津300384)
Author(s):
YU Jin-ze1; LI Ping2; ZHANG Na1; ZHANG Zhi-jun3; CONG Fang-di2; TIAN Lin2; LI Shu-fang1
（1.National Engineering and Technology Research Center for Preservation of Agricultural Products, Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products, Tianjin 300384, China；2.College of Basic Science, Tianjin Agricultural University, Tianjin 300384, China；3.Tianjin Research Institute for Forestry and Pomology, Tianjin 300384, China）
关键词:
羊肚菌; 臭氧熏蒸; 保鲜作用
Keywords:
Morchella; ozone fumigation; preservation effect
分类号:
TS 255.3
DOI:
doi:10.3969/j.issn.1000-4440.2020.02.033
文献标志码:
A
摘要:
为了筛选最适宜羊肚菌保鲜的臭氧熏蒸浓度，以人工种植的羊肚菌为试验材料，贮藏前分别用3 μg/ml、5 μg/ml和10 μg/ml臭氧进行熏蒸处理，之后用聚乙烯包装并于1 ℃冷藏，通过监测贮藏期间羊肚菌生理指标及感官品质的变化，评价不同质量浓度臭氧熏蒸处理的保鲜作用。结果表明，贮藏前用5 μg/ml臭氧进行熏蒸，可以有效减缓羊肚菌贮藏期间的质量损失，减弱其呼吸强度，降低其可溶性固形物含量的上升速度，维持较高水平的多酚含量，降低多酚氧化酶活性，保持较高的过氧化物酶活性；贮藏35 d时，5 μg/ml臭氧熏蒸处理的羊肚菌感官得分显著高于空白对照和其他臭氧处理（P＜0.05）。由试验结果可以看出，贮藏前用5 μg/ml臭氧进行熏蒸处理，之后用聚乙烯包装贮藏，可以有效维持羊肚菌的品质，延长其贮藏期。
Abstract:
The optimum ozone fumigation concentration was screened for the preservation of Morchella. Artificially cultivable Morchella was used as the test material, and ozone fumigation treatments with concentrations of 3 μg/ml, 5 μg/ml and 10 μg/ml were used before storage. The material was packed by polyethylene and refrigerated at 1 ℃, and the physiological indices and sensory qualities of Morchella during storage were periodically measured to evaluate the fresh-keeping effect of different treatments. The results showed that the treatment of fumigation with 5 μg/ml ozone before storage could effectively reduce the weight loss of Morchella, weaken the respiratory intensity and lessen the rising rate of soluble solid content during storage. In addition, under the treatment of fumigation with 5 μg/ml ozone, the polyphenol content of Morchella was maintained at a high level, the polyphenol oxidase (PPO) activity was reduced, and the peroxidase (POD) activity was maintained at a high level. At 35 days of storage, the sensory score of Morchella in the treatment of fumigation with 5 μg/ml ozone was significantly higher than that in the control and other treatments(P<0.05). In conclusion, fumigation with 5 μg/ml ozone before storage, and then package with polyethylene can effectively maintain the quality of Morchella and prolong the shelf life.

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　MA Jie,QU Wen,CHEN Chun-yan,et al.Development of EST-SSR markers based on transcriptome sequencing of Morchella spp. and its genetic diversity analysis[J].,2020,(02):1282.[doi:doi:10.3969/j.issn.1000-4440.2020.05.027]

备注/Memo

备注/Memo:
收稿日期：2019-09-22基金项目：天津市科技计划项目（17YFYZCG00010）；天津市农业科技成果转化与推广项目（201701100）；天津市“131”创新型人才团队项目（20180337）作者简介：于晋泽（1974-），男，山西忻州人，博士，高级工程师，主要研究方向为果蔬贮藏保鲜。(E-mail)13032291162@126.com通讯作者：李萍，（E-mail）liping790520@126.com
更新日期/Last Update: 2020-05-18