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1-MCP结合低压静电场复合处理对红托竹荪保鲜效果的影响

李佳霖 陈家齐 赵吉春 李富华 明建

食品与发酵工业2025,Vol.51Issue(1):250-258,9.
食品与发酵工业2025,Vol.51Issue(1):250-258,9.DOI:10.13995/j.cnki.11-1802/ts.038699

1-MCP结合低压静电场复合处理对红托竹荪保鲜效果的影响

Effect of 1-MCP combined with low-voltage electrostatic field composite treatment on the preservation of Dictyophora rubrovalvata

李佳霖 1陈家齐 2赵吉春 3李富华 3明建4

作者信息

  • 1. 西南大学食品科学学院,重庆,400715||西南大学宜宾研究院,四川宜宾,644000
  • 2. 西南大学食品科学学院,重庆,400715
  • 3. 西南大学食品科学学院,重庆,400715||川渝共建特色食品重庆市重点实验室,重庆,400715
  • 4. 西南大学食品科学学院,重庆,400715||西南大学宜宾研究院,四川宜宾,644000||川渝共建特色食品重庆市重点实验室,重庆,400715
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摘要

Abstract

In order to investigate the effects of different preservation methods on the storage quality of Dictyophora rubrovalvata,the fresh D.rubrovalvata,from Yibin,Sichuan province,were treated by 1-methylcyclopropene(1-MCP)slow-release stickers and low-volt-age electrostatic field(LVEF)and stored in a cold storage at 4 ℃,RH 75%.The appearance,physiological indexes,nutrients and relat-ed enzyme activities of Dictyophora rubrovalvata were examined,and correlation analysis and principal component analysis were used to in-vestigate the differences in the storage quality of this mushroom.After 12 days of storage,compared with the CK group,the 1-MCP+LVEF group could alleviate the decrease in hardness and quality loss,effectively increase the retention rate of nutrients such as reducing sugar,total phenolics and soluble protein content,significantly reduce the degree of membrane lipid peroxidation,and maintain the integ-rity of mushroom cells.Two principal components were extracted,and their cumulative contribution rate reached 95.14%in the principal component analysis,which showed that weight loss rate,hardness,reducing sugar and ascorbic acid peroxidase activity were the key inde-xes affecting the storage quality of D.rubrovalvata.In conclusion,1-MCP+LVEF preservation technology can better maintain the posthar-vest storage quality of D.rubrovalvata.This study aims to provide a theoretical basis for the development of the preservation technology of D.rubrovalvata and a new idea for its storage and marketing.

关键词

红托竹荪/1-甲基环丙烯/低压静电场/复合处理/贮藏品质

Key words

Dictyophora rubrovalvata/1-methylcyclopropene/low voltage electrostatic field/composite treatment/storage quality

引用本文复制引用

李佳霖,陈家齐,赵吉春,李富华,明建..1-MCP结合低压静电场复合处理对红托竹荪保鲜效果的影响[J].食品与发酵工业,2025,51(1):250-258,9.

基金项目

宜宾市双城协议保障科研经费科技项目(XNDX2022020009) (XNDX2022020009)

食品与发酵工业

OA北大核心

0253-990X

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