食品与发酵工业2023，Vol.49Issue(24)：312-320,9.DOI:10.13995/j.cnki.11-1802/ts.033653
羊肚菌物理、化学保鲜方法及作用机制研究进展
Advance in physical and chemical preservation methods and mechanism of Morchella esculenta
摘要
Abstract
The morel mushroom(Morchella esculenta)is widely grown in China and is highly prized for its unique flavor and edible and medicinal value.However,due to their brittle texture and high water content,they are prone to browning and softening,resulting in a loss of nutrition and flavor.This paper reviewed the progress of research on physical and chemical methods and their mechanisms for post-harvest preservation of morel mushrooms at home and abroad,to provide a better reference for the development of green and safe pres-ervation techniques for morel mushrooms.关键词
羊肚菌/物理保鲜方法/化学保鲜方法/作用机制/研究进展Key words
morel mushroom(Morchella esculenta)/physical preservation methods/chemical preservation methods/mechanism/re-search progress引用本文复制引用
龚频,王佳婷,龙辉,祁卓雅,王若彤,邓震方,郭玉曦,姚文博,陈雪峰..羊肚菌物理、化学保鲜方法及作用机制研究进展[J].食品与发酵工业,2023,49(24):312-320,9.基金项目
陕西省教育厅服务地方科学研究计划项目(22JC021) （22JC021）
陕西省科技厅重点产业创业链(群)-农业领域(2022ZDLNY04-05) （群）
陕西省秦创原"科学家+工程师"队伍建设(2022KXJ-116) （2022KXJ-116）
