食品与发酵工业 >

2022 , Vol. 48 >Issue 9: 195 - 200

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.030172

静磁场辅助冷藏对草菇采后品质的影响

  • 杨哪 ,
  • 周宇益 ,
  • 黄文哲 ,
  • 王干一 ,
  • 张晶平 ,
  • 白莹 ,
  • 魏建 ,
  • 周思健 ,
  • 徐学明
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  • 1(江南大学 食品学院,江苏 无锡,214122)
    2(英都斯特(无锡)感应科技有限公司,江苏 无锡,214035)
    3(TCL家用电器(合肥)有限公司,安徽 合肥,231299)
第一作者:博士,副研究员(徐学明教授为通信作者,E-mail:xmxubest@126.com)

收稿日期: 2021-11-22

  修回日期: 2021-12-13

  网络出版日期: 2022-05-26

基金资助

国家自然科学基金面上项目(32172353);江苏省优秀青年基金项目(BK20211582);江苏省食品先进制造装备技术重点实验室项目(FMZ202004)

收起

Effects of static magnetic field-assisted preservation on the postharvest quality of Volvariella volvacea

  • YANG Na ,
  • ZHOU Yuyi ,
  • HUANG Wenzhe ,
  • WANG Ganyi ,
  • ZHANG Jingping ,
  • BAI Ying ,
  • WEI Jian ,
  • ZHOU Sijian ,
  • XU Xueming
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  • 1(School of Food Science and Technology, Jiangnan University, Wuxi 214122, China)
    2(INDUC Scientific Co.Ltd., Wuxi 214035, China)
    3(TCL Home Appliances(Hefei) Co.Ltd., Hefei 231299, China)

Received date: 2021-11-22

  Revised date: 2021-12-13

  Online published: 2022-05-26

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摘要

为了探究静磁场对草菇冷藏品质的影响,以V238草菇为原料,在0、1、3、5 mT静磁场环境下于15 ℃冷藏5 d,测定草菇在冷藏过程中的表观形态、失重率、硬度、总酚含量、褐变程度、丙二醛含量以及可溶性固形物含量的变化,分析静磁场辅助冷藏对草菇品质的影响。结果表明,15 ℃冷藏5 d,与对照组相比,随静磁场强度增加,草菇颜色变化较小,且果实饱满,失重率下降,硬度增加,总酚含量提高,褐变度和丙二醛含量降低,可溶性固形物含量增大。与对照相比,5 mT静磁场环境下冷藏5 d,草菇失重率下降37.04%,硬度显著提高(P<0.05),总酚含量提高27.70%,草菇的褐变程度下降27.97%,丙二醛含量降低15.98%,可溶性固形物消耗减少了31.62%,提升了草菇的冷藏品质。该研究为促进食用菌的高品质冷藏提供了一种新的参考方法。

关键词： 静磁场; 草菇; 冷藏; 理化品质; 总酚

本文引用格式

杨哪 , 周宇益 , 黄文哲 , 王干一 , 张晶平 , 白莹 , 魏建 , 周思健 , 徐学明 . 静磁场辅助冷藏对草菇采后品质的影响[J]. 食品与发酵工业, 2022 , 48(9) : 195 -200 . DOI: 10.13995/j.cnki.11-1802/ts.030172

Abstract

To explore the effect of static magnetic field on the postharvest quality of Volvariella volvacea, Volvariella volvacea V238 was used as raw material and refrigerated at 15 ℃ for 5 days under 0, 1, 3 and 5 mT static magnetic field. The changes of apparent morphology, weight loss rate, hardness, total phenol mass concentration, browning degree, malondialdehyde mole mass and soluble solid mass fraction were measured to analyze the effects of static magnetic field-assisted preservation on the postharvest quality of V. volvacea. The results showed that compared with the control group, with the increase of static magnetic field intensity, the color of V. volvacea no significant change, the weight loss rate decreased, the hardness and the mass concentration of total phenol increased. Meanwhile, the browning degree and molar mass of malondialdehyde decreased and the mass fraction of soluble solids increased. Compared with the control, after 5 days of storage under 5 mT static magnetic field, the weight loss rate of V. volvacea decreased by 37.04% and the hardness increased significantly (P < 0.05). The mass concentration of total phenol increased by 27.70%, while the browning degree of V. volvacea decreased by 27.97%. Besides, the molar mass of malondialdehyde decreased by 15.98%, the consumption of soluble solids decreased by 31.62% and the cold storage quality of V. volvacea was improved. This study provides a new reference method for promoting the high-quality refrigeration of edible fungi.

Key words： static magnetic field; Volvariella volvacea; preservation; physical and chemical quality; total phenol

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