壳聚糖复合涂膜对杏鲍菇保鲜效果的研究

【研究目的】杏鲍菇在采后易失水褐化等原因降低食用及商品价值，为延长其货架期，需筛选出适于杏鲍菇的壳聚糖复合涂膜。【方法】该实验以杏鲍菇（Pleurotus eryngii）为研究材料，在室温（22±2℃）条件下，以去离子水浸涂杏鲍菇为对照，采用不同的壳聚糖复合涂膜处理进行保鲜实验，通过L9（33）正交试验筛选杏鲍菇保鲜的最佳复合涂膜配方，并研究其生理效应。【结果】结果表明，与对照相比，筛选出的最佳壳聚糖复合涂膜液能够有效降低杏鲍菇的褐变程度与含水率，延缓游离氨基酸含量、可溶性蛋白含量、可溶性总糖等各指标的变化幅度，保鲜效果达到显著水平（P＜0.05）。【结论】适于杏鲍菇的壳聚糖复合涂膜的配比为1.5%的壳聚糖+1.0%的乙酸+0.03%的吐温20+3.0%的甘油，该涂膜起到延缓杏鲍菇采后衰老，保持较好的营养价值和加工风味，达到保鲜目的。

Effect of Chitosan Composite Coating on Preservation of Pleurotus eryngii

Purpose]Pleurotus eryngii have a short shelf-life period because the fruit bodies are prone to lose water, brown and so on.Method] In this research, different concentrations of chitosan, acetic acid and glycerol were used to make different formulated edible composite coating film and the effect of composite coating film on preservation of Pleurotus eryngii during at room temperature(22±2℃) were investigated. At the same time, L9(33) orthogonal test was carried out to study the storage quality changes and the best formulation was selected out through tracking down the changes of Pleurotus eryngii weight-loss.Result]The results indicated that the preservative treatment had no obvious browning phenomena and lower weight-loss rate when compared with control group. In addition, the free amino acids content, soluble protein content and total soluble sugars content were delayed. The effect of chitosan composite coating fresh-keeping reached the significant level (P<0. 05). Conclusion]The optimization of the composite coating film was 1.5% chitosan, 1.0% acetic acid, 0.03% Tween20 and 3.0% glycerol.The Pleurotus eryngii could be reversed for keeping good taste effectively and prolong storage life.