蔬菜Issue(7)：46-54,9.DOI:10.26924/j.cnki.sczz.2025.7006
不同包装材料对赤松茸冷链贮藏品质的影响
Effects of Different Packaging Materials on the Storage Quality of Stropharia rugosoannulata by Cold Chain Storage
摘要
Abstract
Stropharia rugosoannulata is prone to quality deterioration after harvest,and appropriate and effective packaging is crucial for postharvest preservation of S.rugosoannulata.In order to clarify the effects of different packaging materials on the storage quality of S.rugosoannulata,three new packaging materials(Fuming fresh-locking bag,Oule vegetable fresh-keeping bag and physical perforated packaging bag),and commonly used polyethylene supermarket packaging bag(CK1)and plastic packaging boxes(CK2)were used as experimental materials to study the changes of color difference,hardness,ascorbic acid content and soluble protein content of S.rugosoannulata packaged with five different materials at 4 ℃ storage,and sensory quality of S.rugosoannulata after 10 d of storage was evaluated.The results revealed that the Oule vegetable fresh-keeping bag exhibited the best performance in inhibiting the browning of S.rugosoannulata,and the brightness(L*)value of pileus were higher than those of other packaging groups and control groups(CK1 and CK2)at 2,6,10 days of storage.The L* value of the stipe from Oule vegetable fresh-keeping bag changed slightly during storage,and was higher than that of the other packaging groups and the control group(CK1 and CK2)at 4,6,8 days of storage.When stored for 10 days,the packaging of each group(except CK2)could better maintain the sensory quality of S.rugosoannulata,and still reach the sales standard of wet market.The Fuming fresh-locking bag demonstrated a favorable effect on preserving the ascorbic acid content of S.rugosoannulata,which was 18.49％,31.09％,27.31％significantly higher than that of CK1,Oule vegetable fresh-keeping bag,physical perforated packaging bag after 8 days of storage,respectively.Physical perforated packaging bag had a good effect on maintaining the soluble protein content of S.rugosoannulata,which was significantly higher than that in CK1,Fuming fresh-locking bag,Oule vegetable fresh-keeping bag and CK2 by 34.36％,53.33％,34.36％and 43.75％after 10 days of storage,respectively.During production,appropriate packaging materials can be selected according to different storage conditions and purposes.For those prioritizing sensory quality,Oule fresh-keeping bag can be using for slowing down the browning of S.rugosoannulata,Fuming fresh-locking bag may be using for maintaining the ascorbic acid content or physically perforated fresh-keeping bag be using for preserving the soluble protein content.关键词
赤松茸/包装/保鲜/褐变/抗坏血酸/色差/感官品质/货架期Key words
Stropharia rugosoannulata/packaging/preservation/browning/ascorbic acid/color difference/sensory quality/shelf life引用本文复制引用
张馨元,张友怡,商淑媛,晋彭辉,王福东,袁树枝..不同包装材料对赤松茸冷链贮藏品质的影响[J].蔬菜,2025,(7):46-54,9.基金项目
国家自然科学基金项目(32001763) （32001763）
北京市农业农村局乡村振兴科技项目(20220511-01) （20220511-01）
北京市农林科学院农业科技示范服务项目(2025SFFW-SFJD-029). （2025SFFW-SFJD-029）
