| 肉桂精油结合1-MCP对香菇采后褐变和感官品质的影响 |
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| 引用本文： | 连欢,吴元元,魏德军,彭勇,石晶盈,王庆国. 肉桂精油结合1-MCP对香菇采后褐变和感官品质的影响[J]. 北方园艺, 2019, 0(15): 107-112 |
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| 作者姓名： | 连欢 吴元元 魏德军 彭勇 石晶盈 王庆国 |
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| 作者单位： | 山东农业大学食品科学与工程学院,山东泰安,271018;山东惠民齐发果蔬有限责任公司,山东惠民,251700;滨州市蔬菜生产办公室,山东滨州,256600 |
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| 基金项目： | 山东省农业重大应用技术创新资助项目;山东省自然科学基金;山东省双一流奖补资金资助项目 |
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| 摘 要： | 以‘808’香菇为试材,研究了1-MCP处理、肉桂精油结合1-MCP处理对香菇采后褐变和感官品质的影响。结果表明:随着贮藏时间的延长,对照组(未处理)香菇感官品质下降,表面L*值降低、褐变严重,开伞度增加;从不同浓度1-MCP处理的保鲜效果来看,与对照(未处理)、0.5 mg·L-1和10.0 mg·L-1 1-MCP相比,2.0 mg·L-1 1-MCP处理保鲜效果最好,菇体开伞少,质地硬度大、色泽好;从肉桂精油结合1-MCP处理来看,以5μL·L-1肉桂精油结合2.0 mg·L-1的1-MCP处理效果最好,延迟了香菇褐变和开伞的发生,维持了香菇表面较高的L*值高,感官得分最高。
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| 关 键 词： | 香菇 肉桂精油 1-MCP 褐变 感官品质 |
Combined Effects of Cinnamon Essential Oil and 1-MCP on Browning and Sensory Quality of Postharvest Lentinus edodes |
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| LI AN Huan,WU Yuanyuan,WEI Dejun,PENG Yong,SH I Jingying,WANG Qingguo. Combined Effects of Cinnamon Essential Oil and 1-MCP on Browning and Sensory Quality of Postharvest Lentinus edodes[J]. Northern Horticulture, 2019, 0(15): 107-112 |
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| Authors: | LI AN Huan WU Yuanyuan WEI Dejun PENG Yong SH I Jingying WANG Qingguo |
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| Affiliation: | (College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong 271018;Shandong Huimin Qifa Fruit and Vegetable Co. Ltd. , Huimin, Shandong 251700;Binzhou Vegetable Production Office, Binzhou,Shandong 256600) |
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| Abstract: | The effects of 1-MCP,cinnamon essential oil combined with 1-MCP treatment on postharvest browning and quality of Lentinus edodes were studied.The results showed that the sensory quality of untreated Lentinus edodes decreased with the prolongation of storage time.The L*value decreased accompanied by the serious browning during the storage.Moreover,the cap opening degree increased in all different treatments.Compared with the control(untreated),0.5 mg·L-1 and 10.0 mg·L-11-MCP,2.0 mg·L-1 1-MCP treatment showed the best preservation result which was low opening degree,high texture hardness and good color.From the treatment of cinnamon essential oil combined with 1-MCP,the treatment of 5μL·L-1 cinnamon essential oil combined with 2.0 mg·L-1 of 1-MCP had the best effect on the quality of Lentinus edodes,which delayed the occurrence of browning and cap opening,maintained high L* value,and had the highest sensory score. |
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| Keywords: | Lentinus edodes cinnamon essential oil 1-MCP browning sensory quality |
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