Study on compound preservation technology of Volvariella volvacea

Journal Information

J. Hefei Univ. Tech. (Nat. Sci.), Apr.2024, Vol.47 No.4: 522-526, 495

DOI: 10.3969/j.issn.1003-5060.2024.04.014

Authors

XU Jiaqi $ ^{1,2,3} $, LIU Yong $ ^{3} $, DONG Na $ ^{2,3} $, WANG Junhui $ ^{1,2,3} $

(1. Engineering Research Center of Bio-process of Ministry of Education, Hefei University of Technology, Hefei 230601, China; 2. Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei 230601, China; 3. School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China)

Abstract and Keywords

Abstract: Straw mushroom(Volvariella volvacea) is a high-temperature fungus with rich nutrition. Preservation is a difficulty during the production and circulation of straw mushrooms. In this study, the effects of temperature, ethanol volume ratio and 1-MCP volume ratio on the preservation of straw mushrooms were studied by single factor tests and orthogonal tests. The weight loss rate, autolysis index, decay index and browning degree of straw mushrooms were used as evaluation indexes. The results indicated that the technology conditions for the compound preservation of straw mushrooms were preservation temperature of $ 13\;^{\circ}C $, 1-MCP volume ratio of $ 30\;\muL/L $ and ethanol volume ratio of $ 200\;\muL/L $. The straw mushrooms stored under these conditions showed lower browning, less loss of protein and total sugars. It also had the smallest combined variation values. Further analysis revealed that compared with traditional single preservation technologies(UV-B irradiation, ethanol preservation, 1-MCP preservation and low temperature preservation), the weight loss rate, autolysis index, decay index and vitamin C loss of straw mushrooms treated with the compound preservation technology were all reduced during storage, which had better preservation effect. The results provide valuable data for the development of the compound preservation technology for straw mushrooms.

Keywords: Volvariella volvacea; compound preservation; orthogonal optimization; physical and chemical indexes

作者信息

许嘉麒 $ ^{1,2,3} $，刘咏 $ ^{3} $，董娜 $ ^{2,3} $，王军辉 $ ^{1,2,3} $

（1. 合肥工业大学农产品生物化工教育部工程研究中心，安徽合肥 230601；2. 合肥工业大学安徽省农产品精深加工重点实验室，安徽合肥 230601；3. 合肥工业大学食品与生物工程学院，安徽合肥 230601）

摘要和关键词

摘要: 草菇(Volvariella volvacea)是营养丰富的高温菌类,保鲜是草菇生产流通环节中的难点。文章以草菇质量损失率、自溶指数、腐烂指数和褐变度等为评价指标,通过单因素试验和正交试验研究温度、1-甲基环丙烯(1-MCP)体积比和乙醇体积比等对草菇保鲜效果的影响。研究结果表明:草菇复合保鲜工艺条件是保鲜温度为13℃、1-MCP体积比为30μL/L、乙醇体积比为200μL/L;在该条件下贮藏的草菇褐变度较低、蛋白质和总糖损失较少,综合变化值最小。进一步分析表明,与UV-B辐照保鲜、乙醇保鲜、1-MCP保鲜、低温保鲜等传统单一保鲜工艺相比,复合保鲜工艺处理过的草菇在贮藏过程中质量损失率、自溶指数、腐烂指数、维生素C质量比的损失等均有所降低,保鲜效果更好。研究结果为草菇复合保鲜工艺的开发提供了理论依据。

关键词: 草菇；复合保鲜；正交优化；理化指标

Funding

中央高校基本科研业务费专项资金资助项目（JZ2020YYPY0246）

合肥工业大学学报(自然科学版)

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