Research Progress on Postharvest Quality Deterioration and Preservation Technologies of <i>Lentinus edodes</i>

CUI Guomei; LI Shunfeng; GAO Shuaiping; LIU Lina; TIAN Guangrui; WEI Shuxin; XU Fangfang; WANG Anjian

doi:10.13386/j.issn1002-0306.2022030001

Volume 44 Issue 2

Jan. 2023

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2023 > 44(2): 460-468. > DOI: 10.13386/j.issn1002-0306.2022030001

CUI Guomei, LI Shunfeng, GAO Shuaiping, et al. Research Progress on Postharvest Quality Deterioration and Preservation Technologies of Lentinus edodes[J]. Science and Technology of Food Industry, 2023, 44(2): 460−468. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022030001.

Citation:

PDF (1771 KB)

Research Progress on Postharvest Quality Deterioration and Preservation Technologies of Lentinus edodes

Institute of Agricultural Products Processing, Henan Academy of Agricultural Sciences, Zhengzhou 450002, China

More Information

Received Date: February 28, 2022
Available Online: November 16, 2022

Graphical Abstract

Abstract

Abstract

Fresh Lentinus edodes was extremely susceptible to a series of deterioration phenomena such as loss of water, nutrition and flavor, tissue browning, decay, umbrella opening and aging in the process of storage and transportation, due to its high water content, strong respiration and transpiration, microbial contamination, etc. The deterioration phenomenon mentioned above severely limited the development of the preservation industry of L. edodes. Therefore, this paper summarizes the causes of phenomena mentioned above, and also reviewes the preservation technologies on L. edodes, including physical preservation (low temperature preservation, modified atmosphere preservation, cold sterilization preservation), chemical preservation, biological preservation and compound preservation, etc. The research progress, principle and effects of these preservation technologies on L. edodes are also reviewed. The problems existing in the research of postharvest deterioration and preservation technology on L. edodes are summarized and the prospect is made. This review would provide references for the research direction of postharvest preservation technology and the development of green preservation products on L. edodes.
- Lentinus edodes,
- postharvest,
- deteriorating factor,
- deterioration reason,
- preservation technology

FullText(HTML)

References (68)

References

[1]	TANG C, HOO P C, TAN L T, et al. Golden needle mushroom: A culinary medicine with evidenced-based biological activities and health promoting properties[J]. Frontiers in Pharmacology,2016,7(474):1−27.
[2]	史君彦, 高丽朴, 王清, 等. 食用菌保鲜技术的研究进展[J]. 食品工业,2017,38(6):278−282. [SHI J Y, GAO L P, WANG Q, et al. The latest research advances in preservation technology of edible fungi[J]. The Food Industry,2017,38(6):278−282.
[3]	陈慧斌, 王梅英. 食用菌保鲜技术研究进展[J]. 宁德师专学报(自然科学版),2008,20(1):14−17. [CHEN H B, GAO L P, WANG Q, et al. Research progress on preservation technology of edible mushroom[J]. Journal of Ningde Teachers College(Natural Science),2008,20(1):14−17.
[4]	张爱莉, 卢作焜, 张良等. 香菇的保鲜与加工工艺研究进展[J]. 食品工业,2021,42(11):259−263. [ZHANG A L, LU Z K, ZHANG L, et al. Research progress on fresh-keeping and processing technology of Lentinula edodes[J]. The Food Industry,2021,42(11):259−263.
[5]	陈冰洁, 乔勇进, 张国强, 等. 香菇采后保鲜技术研究进展[J]. 食用菌学报,2019,26(3):141−147. [CHEN B J, QIAO Y J, ZHANG G Q, DONG Z Z, et al. Research progress on postharvest preservation technology of Lentinus edodes[J]. Edible Fungi of China,2019,26(3):141−147.
[6]	刘芹, 孔维威, 孔维丽, 等. 食用菌采后劣变机理及调控技术研究进展[J]. 食用菌,2019,41(5):1−6. [LIU Q, KONG W W, KONG W L, et al. Research progress on postharvest deterioration mechanism and control technology of edible fungi[J]. Edible Fungi,2019,41(5):1−6.
[7]	乔勇进, 张娜娜, 戚文元等. 食用菌采后生理及保鲜技术研究与展望[J]. 上海农业学报,2015,31(6):145−149. [QIAO Y J, ZHANG N N, QI W Y, et al. Research and prospects of the post-harvest physiology and fresh-keeping techniques of edible fungi[J]. Acta Agriculture Shanghai,2015,31(6):145−149.
[8]	钱磊, 刘连强, 李凤美, 等. 食用菌生物保鲜技术研究进展[J]. 保鲜与加工,2020,20(1):226−231. [QIAN L, LIU L Q, LI F M, et al. Research progress on biological preservation technology of edible mushroom[J]. Storage and Process,2020,20(1):226−231.
[9]	王艳红, 刘斌. 影响果蔬采后失水若干因素的分析[J]. 保鲜与加工,2009,9(5):4−8. [WANG Y H, LIU B. Analysis on several factors influencing post-harvest dehydration of fruit and vegetable[J]. Preservation and Processing,2009,9(5):4−8.
[10]	PAUDEL E, BOOM R M, SICCAMA J, et al. Effects of cellular structure and cell wall components on water holding capacity of mushrooms[J]. Journal of Food Engineering,2016,187:106−113. doi: 10.1016/j.jfoodeng.2016.04.009
[11]	王文辉, 徐步前. 果品采后处理与贮运保鲜[M]. 北京: 金盾出版社, 2003: 10. WANG W H, XU B Q. Postharvest treatment and storage and transportation of fruits[M]. Beijing: Jindun Press, 2003: 10.
[12]	王玉迪. 失水处理对采后香菇品质及风味的影响[D]. 沈阳: 沈阳农业大学, 2020. WU Y D. Effects of dehydration treatment on quality and flavour of Lentinus edodes during post-harvest storage [D]. Shenyang: Shenyang Agricultural University, 2020.
[13]	戚向阳, 周婷婷, 曹少谦. 不同强度脉冲强光对鲜香菇保鲜效果的影响[J]. 农业工程学报,2019,35(3):287−293. [QI X Y, ZHOU T T, CAO S Q. Effects of intense pulsed light treatment with different intensity on preservation of fresh shiitake mushrooms[J]. Transactions of the Chinese Society of Agricultural Engineering (Transactions of the CSAE),2019,35(3):287−293.
[14]	孟德梅, 奚志嫒, 张亚璇, 等. 两种采收期香菇营养品质和抗氧化能力比较[J]. 中国食品学报,2018,18(4):228−234. [MENG D M, XI Z Y, ZHANG Y X, et al. Comparison of nutritional quality and antioxidant capacity of Lentinus edodes in two harvest periods[J]. Chinese Journal of Food Science,2018,18(4):228−234.
[15]	李静, 任心如, 卢雅琪, 等. γ-氨基丁酸对香菇采后品质的影响[J]. 食品工业科技,2021,42(8):301−306. [LI J, REN X R, LU Y Q, et al. Effect of γ-aminobutyric acid on postharvest quality of Lentinus edodes[J]. Science and Technology of Food Industry,2021,42(8):301−306.
[16]	许小璐, 刘静, 邓冰, 等. 短波紫外线处理对采后香菇褐变的影响[J]. 核农学报,2021,35(5):1129−1135. [XU X L, LIU J, DENG B, et al. Effect of sortwave utraviolet teatment on browning of postharvest Lentinula edodes[J]. Journal of Nuclear Agricultural Sciences,2021,35(5):1129−1135.
[17]	陶璐, 申可, 刘天植, 等. 山楂果胶寡糖对香菇保鲜效果的影响[J]. 食品与发酵工业,2022,48(7):226−230. [TAO L, SHEN K, LIU T Z, et al. Effect of haw pectin oligosaccharide on the preservation of shiitake mushrooms[J]. Food and Fermentation Industries,2022,48(7):226−230.
[18]	黄欣莉, 韩延超, 陈杭君, 等. 1-MCP 通过调控香菇能量代谢抑制其采后褐变[J]. 食品科学,2022,43(13):192−198. [HUANG X L, HAN Y C, CHNE H J, et al. 1-MCP inhibits postharvest browning of Lentinus edodes by regulating energy metabolism[J]. Food Science,2022,43(13):192−198.
[19]	QUEVEDO R, DÍAZ O, VALENCIA E, et al. Differences between the order model and the weibull model in the modeling of the enzymatic browning[J]. Food and Bioprocess Technology,2016,9(11):1961−1967.
[20]	张红娟, 李劼, 唐丽丽, 等. 采后贮藏温度及气体成分对鲜香菇品质的影响[J]. 山西农业科学,2018,46(9):1540−1544. [ZHANG H J, LI J, TAGN L L, et al. Effects of post harvest storage temperature and gas composition on the quality of fresh Shiitake mushroom[J]. Journal of Shanxi Agricultural Sciences,2018,46(9):1540−1544. doi: 10.3969/j.issn.1002-2481.2018.09.30
[21]	张玉笑, 马阳历, 郭衍银, 等. O₂/CO₂自发气调对香菇保鲜效果的影响[J]. 中国果菜,2020,40(11):12−20. [ZHANG Y X, MA Y L, GUO Y Y, et al. Effects of O₂/CO₂ active modified atmosphere packaging on storage quality of Shiitake mushroom[J]. China Fruit & Vegetable,2020,40(11):12−20.
[22]	苏安祥, 浦浩亮, 胡秋辉, 等. 脱水香菇不同贮藏水分活度下细菌菌落演替规律及关键菌控制[J]. 食品科学,2021,42(23):221−228. [SU A X, PU H L, HU Q H. et al. Bacterial community succession in dehydrated Lentinus edodes stored at different water activities and control of key harmful bacteria[J]. Food Science,2021,42(23):221−228.
[23]	袁鹏宇, 崔凤仙, 周国平, 等. 可栽培食用菌子实体发育相关的调控基因研究进展[J]. 中国食用菌,2020,39(2):1−6, 21. [YAUN P Y, CUI F X, ZHOU G P. et al. Research progression on regulatory gene related to the development of fruiting bodies of cultivable edible fungi[J]. Edible Fungi of China,2020,39(2):1−6, 21.
[24]	Sakamoto YC, Nakade KK, Sato TS. Characterization of the post -harvest changes in gene transcription in the gill of the Lentinula edodes fruiting body[J]. Curr Genet,2009,55:409−423. doi: 10.1007/s00294-009-0255-9
[25]	XU L, FANG X, WU W, et al. Effects of high-temperature pre-drying on the quality of air-dried Shiitake mushrooms (Lentinula edodes)[J]. Food Chemistry,2019,285:406−413. doi: 10.1016/j.foodchem.2019.01.179
[26]	赵爽, 苏哲, 谷彤彤, 等. 鲜切香菇贮藏过程中质构变化与自溶自噬分析[J]. 生物技术通报,2020,36(5):176−182. [ZHAO S, SU Z, GU T T, et al. Analysis of fresh-cut shiitake(Lentinula edodes) and autolysis during storage[J]. Biotechnology Bulletin,2020,36(5):176−182.
[27]	夏紫茜, 李辣梅, 严涵, 等. 食用菌采后保鲜研究进展[J]. 中国果菜,2021,41(5):15−22. [XIA Z Q, LI L M, YAN H, et al. Research progress on postharvest preservation of edible fungi[J]. China Fruit & Vegetable,2021,41(5):15−22.
[28]	孟令伟, 张芳, 胡亚光. 储藏温度及保鲜包装薄膜对香菇品质的影响[J]. 包装工程,2014,35(13):31−35. [MEGN L W, ZHANG F, HU Y G. Effects of storage temperature and packaging films on the quality of shiitake mushroom[J]. Packaging Engineering,2014,35(13):31−35.
[29]	TANO K, ARUL J, DOYON G, et al. Atmospheric composition and quality of fresh mushrooms in modified atmosphere packages as affected by storage temperature abuse[J]. Journal of Science,1999,64(6):1033−1077.
[30]	孙宏波, 林崇实, 姜延舟. 香菇真空冷冻干燥工艺的研究[J]. 中国食用菌,1997,17(1):39−40. [SUN H B, LIN C S, JIANG Y Z. Study on vacuum freeze-drying technology of Lentinus edodes[J]. Edible Fungi of China,1997,17(1):39−40.
[31]	ARES G, PARENTELLI C, GAMBARO A, et al. Sensory shelf life of shiitake mushrooms stored under passive modified atmosphere[J]. Postharvest Biology and Technology,2006,41(2):191−197. doi: 10.1016/j.postharvbio.2006.03.013
[32]	何家鹏, 何其, 董浩, 等. 自发式气调共混膜的制备及性能分析[J]. 化工进展,2018,37(12):4799−4805. [HE J P, HE Q, DONG H, et al. Preparation and performance analysis of modified atmosphere blending membrane[J]. Chemical Industry and Engineering Progress,2018,37(12):4799−4805.
[33]	FARBER J, HARRIS L, PARISH M, et al. Microbiological safety of controlled and modified atmosphere packaging of fresh and fresh-cut produce[J]. Comprehensive Reviews in Food Science and Food Safety,2003,2(Supplement s1):142−160.
[34]	陈淑慧, 王彦, 赵丹, 等. 膜材料在果蔬自发气调过程中的应用及发展[J]. 膜科学与技术,2022,42(3):153−162. [CHEN S H, WAGN Y, ZHAO D, et al. Application and development of membrane materials in modified atmosphere packaging of fruits and vegetables[J]. Membrane Science and Technology,2022,42(3):153−162.
[35]	董同力嘎, 张靳, 胡健, 等. 硅橡胶材料、生物可降解材料和微孔材料在果蔬气调保鲜中的应用与进展[J]. 内蒙古农业大学学报(自然科学版),2020,41(6):96−100. [DONG T L G, ZHANG X, HU J, et al. Application and research progress of silicone rubber, biodegradable and material and microporous material in modified atmosphere packaging of fruits and vegetables[J]. Journal of Inner Mongolia Agricultural University(Natural Science Edition),2020,41(6):96−100.
[36]	张晨, 杨诗奇, 李超, 等. 气调包装与其他技术结合在食品保鲜中的研究进展[J]. 食品工业,2020,41(5):287−290. [ZHANG C, YANG S Q, LI C, et al. Research progress of modified atmosphere packaging technology in food preservation[J]. The Food Industry,2020,41(5):287−290.
[37]	于坷, 李文香. 不同通透性保鲜膜对香菇保鲜效果的影响[J]. 山东农业科学,2017,49(11):142−145. [YU K, LI W X. Effects of different permeability films on fresh-keeping of Lentinus edodes[J]. Shandong Agricultural Sciences,2017,49(11):142−145.
[38]	曾丽萍, 樊爱萍, 杨桃花, 等. PLA/TiO₂纳米复合膜对香菇保鲜效果的研究[J]. 食品工业科技,2017,16(38):225−228. [ZENG L P, FAN A P, YANG T H, et al. The preservation effect of polylactic acid nano-TiO₂ composite film packaging on Lentinus edodes[J]. Science and Technology of Food Industry,2017,16(38):225−228.
[39]	李斌, 杨秦, 肖洪, 等. 辐照对食品品质的影响及辐照食品的研究进展[J]. 粮食与油脂,2019,32(4):4−6. [LI B, YAGN Q, XIAO J, et al. Research progress on the effects of irradiation on food quality and irradiated food[J]. Cereals & Oils,2019,32(4):4−6. doi: 10.3969/j.issn.1008-9578.2019.04.002
[40]	叶爽, 陈璁, 高虹, 等. γ射线辐照对香菇采后贮藏过程中水分特性及理化指标的影响[J]. 食品科学,2021,42(17):91−97. [YE S, CHEN K, GAO H, et al. Effect of Gamma irradiation on water properties and physicochemical indexes of Lentinus edodes during postharvest storage[J]. Food Science,2021,42(17):91−97. doi: 10.7506/spkx1002-6630-20200917-230
[41]	周冉冉, 高虹, 范秀芝, 等. ⁶⁰Co-γ射线和电子束辐照对鲜香菇保鲜效果的初步研究[J]. 核农学报,2019,33(3):490−497. [ZHOU R R, GAO H, FAN X Z, et al. Preliminary study on the effects of ⁶⁰Co-γ-ray irradiation and electron beam irradiation on fresh Lentinus edodes[J]. Journal of Nuclear Agricultural Sciences,2019,33(3):490−497.
[42]	王贺. 冷杀菌技术在食品加工中的应用[J]. 中国新技术新产品,2012(11):129. [WANG H. Application of cold sterilization technology in food processing[J]. China New Technologies and Products,2012(11):129. doi: 10.3969/j.issn.1673-9957.2012.11.123
[43]	杨晋恒, 郜海燕, 周拥军, 等. 臭氧处理对香菇采后品质与生理的影响[J]. 浙江农业学报,2017,29(7):1201−1207. [YAGN J H, GAO H Y, ZHOU Y J, et al. Effect of ozone treatment on postharvest quality and physiology indexes of shiitake mushroom[J]. Acta Agriculture Zhejiangensis,2017,29(7):1201−1207.
[44]	MAI T T T, MOHAMMED F. Ultraviolet treatment of orange juice[J]. Innovative Food Science and Emerging Technologies,2004(5):495−502.
[45]	LEIPOLD M, LAROUSSI F. Evaluation of the roles of reactive species, heat, and UV radiation in the inactivation of bacterial cells by air plas -mas at atmospheric pressure[J]. International Journal of Mass Spectrometry,2004,233:81−86. doi: 10.1016/j.ijms.2003.11.016
[46]	姜积康, 王宗伟, 李文香, 等. 短波紫外线处理对香菇采后保鲜效果的影响[J]. 青岛农业大学学报 (自然科学版),2019,36(4):286−291. [JIANG J K, WAGN Z W, LI W X, et al. Effect of shortwave ultraviolet treatment on postharvest preservation of Lentinus edodes[J]. Journal of Qingdao Agricultural University (Natural Science),2019,36(4):286−291.
[47]	郑瑞生, 王则金. 食品冷杀菌技术的研究综述[J]. 河南工业大学学报(自然科学版),2011,32(3):80−87. [ZHENG R S, WANG Z J. Review on cold sterilization technology of food[J]. Journal of Henan University of Technology (Natural Science Edition),2011,32(3):80−87.
[48]	张春翠. 食用菌物流保鲜现状分析[J]. 中国食用菌,2020,39(1):122−123,127. [ZHANG C C. Analysis on the fresh-keeping status of edible fungi logistics[J]. Edible Fungi of China,2020,39(1):122−123,127.
[49]	姜天甲. 主要食用菌采后品质劣变机理及调控技术研究[D]杭州: 浙江大学, 2011. JIANG T J. Study on the mechanism and regulation of quality deterioration of main edible fungi after harvest [D] Hangzhou: Zhejiang University, 2011.
[50]	何雨婷, 郭艳明, 张林玉, 等. 低功率微波处理对香菇采后生理及品质的影响[J]. 食品工业科技,2016,37(10):338−341. [HE Y T, GUO Y M, ZHAGN Y L. et al. Effects of low power microwave treatment on physiological and quality of postharvest mushrooms[J]. Science and Technology of Food Industry,2016,37(10):338−341.
[51]	李艳杰, 郭玉曦, 丁树东, 等. 1-MCP和壳聚糖处理对香菇采后抗氧化能力的影响[J]. 食品科技,2018,43(11):38−44. [LI Y J, GUO Y X, DING S D, et al. Effect of 1-MCP and chitosan treatments on postharvest storage uality, enzyme activities and antioxidant activities of shiitake mushrooms(Lentinus edodes)[J]. Food Science and Technology,2018,43(11):38−44.
[52]	王妍彦, 张流波. 二氧化氯气体对物体表面消毒效果及其影响因素研究[J]. 中国消毒学杂志,2018,35(6):401−403. [WANG Y Y, ZHANG L B. Study on the disinfection effect and influence factors of chlorine dioxide gas to object surface[J]. Chinese Journal of Disinfection,2018,35(6):401−403. doi: 10.11726/j.issn.1001-7658.2018.06.001
[53]	韩春然, 闫宝军, 李强, 等. 化学法保鲜香菇的研究[J]. 食品工业科技,2012,33(24):382−384. [HAN C R, YAN B J, LI Q, et al. Study on the preservation of mushrooms by chemical methods[J]. Science and Technology of Food Industry,2012,33(24):382−384.
[54]	黄赫雁. 香菇复合保鲜技术的研究[D]. 哈尔滨: 哈尔滨商业大学, 2017. HUANG H Y. Study on compound preservation technology of Lentinus edodes [D]. Harbin: Harbin University of Commerce, 2017.
[55]	王瑞清, 刘媛媛, 严俊杰, 等. L-半胱氨酸对香菇贮藏过程中内源性甲醛的转化及子实体品质的影响[J]. 食品安全质量检测学报,2021,12(13):5177−5182. [WANG R Q, LIU Y Y, YAN J J, et al. Effect of L-cysteine on transformation of endogenous formaldehyde and quality of fruiting body in Lentinus edodes during storage[J]. Journal of Food Safety and Quality,2021,12(13):5177−5182.
[56]	刘开华, 邢淑婕. 壳聚糖中添加茶多酚对香菇贮藏品质的影响[J]. 食用菌学报,2012,19(3):54−58. [LIU K H, XING S J. Effect of adding tea polyphenol into chitosan on storage quality of Lentinus edodes[J]. Journal of Edible Fungi,2012,19(3):54−58. doi: 10.3969/j.issn.1005-9873.2012.03.009
[57]	JIANG T, FENG L. Effect of chitosan coating enriched with thyme oil on postharvest quality and shelf life of shiitake mushroom (Lentinus edodes)[J]. Journal of Agricultural and Food Chemistry,2012,60(1):188−196. doi: 10.1021/jf202638u
[58]	JIANG T, FENG L, ZHENG X, et al. Physicochemical responses and microbial characteristics of shiitake mushroom (Lentinus edodes) to gumarabic coating enriched with natamycin during storage[J]. Food Chemistry,2013,138(2−3):1992−1997.
[59]	赵梅, 刘园园. 大蒜提取液对香菇保鲜效果的影响[J]. 食品科技,2011,36(12):216−218. [ZHAO M, LIU Y Y. Effect of garlic extract on fresh keeping effect of Lentinus edodes[J]. Food Science and Technology,2011,36(12):216−218. doi: 10.13684/j.cnki.spkj.2011.12.032
[60]	WENXL, ZHANGW, ZHOU QL, et al. Effect of cinnamaldehyde fumigation treatments on post-harvest physiology and quality of shiitake mushroom[J]. Journal of Chinese Institute of Food Science and Technology,2014,14(8):190−196.
[61]	XUE Z, HAO J, YU W, et al. Effects of processing and storage preservation technologies on nutritional quality and biological activities of edible fungi: A review[J]. Journal of Food Process Engineering,2016,40(3):1−7.
[62]	俞益芹, 张焕新. 蜂胶复合保鲜剂对双孢蘑菇保鲜的效果[J]. 江苏农业科学,2011,39(6):445−448. [YU Y Q, ZHANG H X. Effect of compound fresh-keeping agents with propolis on Agaricus bisporus[J]. Jiangsu Agricultural Sciences,2011,39(6):445−448. doi: 10.3969/j.issn.1002-1302.2011.06.178
[63]	高凯丽, 胡文忠, 刘程惠, 等. 天然保鲜剂在采后浆果保鲜中应用的研究进展[J]. 食品工业科技,2017,38(24):320−324. [GAO Kaili, HU Wenzhong, LIU Chenghui, et al. Research progress of natural preservatives on postharvest berry preservation[J]. Food Industry Science and Technology,2017,38(24):320−324.
[64]	YOUSUF B, QADRI OS, SRIBASTAVA AK. Recent developments in shelf-life extension of fresh-cut fruits and vegetables by alpplication of different edible coatings: A review[J]. LWT-Food Science and Technology,2018,89:198−209. doi: 10.1016/j.lwt.2017.10.051
[65]	肖玮, 孙智慧, 刘洋, 等. 果蔬涂膜保鲜包装材料及技术应用研究进展[J]. 包装工程,2017,38(9):7−12. [XIAO W, SUN Z H, LIU Y, et al. Application research progress of fresh-keeping packaging material and technology of fruit and vegetable film[J]. Packaging Engineering,2017,38(9):7−12. doi: 10.19554/j.cnki.1001-3563.2017.09.003
[66]	高帅平, 魏书信, 王安建, 等. 两种气调保鲜方式对香菇贮藏品质及生理生化性质的影响[J]. 食品工业科技,2021,42(4):276−281. [GAO S P, WEI S X , WANG A J, et al. Effects of two kinds of modified atmosphere preservation methods on storage quality and physiological and biochemical properties ofLentinus edodes[J]. Science and Technology of Food Industry,2021,42(4):276−281.
[67]	鲁焱兴. 真空预冷技术与气调包装延长香菇保藏期的研究[D]. 哈尔滨: 哈尔滨商业大学, 2020. LU Y X. Extending shelf life of Lentinus edodes by vacuum pre-cooling and modified atmosphere packaging [D]. Harbin: Harbin University of Commerce, 2020.
[68]	JIANG TJ, FENG LF, WANG Y B. Effect of alginate/nano-Ag coating on microbial and physicochemical characteristics of shiitake mushroom(Lentinus edodes) during cold storage[J]. Food Chemistry,2013,141(2):954−960. doi: 10.1016/j.foodchem.2013.03.093

Supplements (0)

Cited By

Cited by

Periodical cited type(9)

1.	龚凤萍，段庆虎，竹玮，黄冬丽，王子良，尹川川，上官端琳，张应香. 6个春栽香菇菌株信阳地区栽培适应性评价. 中国瓜菜. 2024(03): 128-136 .
2.	周锫，张沙沙，杨宁，何容，张微思，罗晓莉，曹晶晶，孙达锋. 食用菌采后保鲜研究的发展现状与前沿趋势：基于Web of Science的文献计量分析. 食品科学. 2024(08): 342-353 .
3.	钱磊，曾祥，陈天泰，萧生慧，崔钨铗，张业尼. 海藻酸钠与滑菇肽复合涂膜对香菇保鲜效果的影响. 食品研究与开发. 2024(24): 42-49 .
4.	闫昱辛，李宇，闫加力，谭旭辉，廖路婧，何银生，罗凯，艾伦强，何美军. 新鲜天麻贮藏保鲜的影响因素和相关技术研究进展. 生物资源. 2023(01): 1-8 .
5.	张小玲，许小璐，邓冰，云少君，冯翠萍. 香菇采后冷藏期间品质及微生物菌群的变化. 食品科学. 2023(07): 192-201 .
6.	刘芹，胡素娟，牛森园，崔筱，孔维丽，张玉亭. 不同干燥方式对香菇品质、质构和微观结构的影响. 北方园艺. 2023(11): 98-106 .
7.	王彬，张明，倪立颖，马超. 我国香菇加工产品市场发展现状与趋势. 食药用菌. 2023(04): 229-233 .
8.	邱进栋，王同勋，万芳新. 基于改进BP神经网络的香菇真空远红外辐射干燥含水率预测. 林业机械与木工设备. 2023(10): 32-38 .
9.	杨旭，乔恒，王宇临，胡代花，陈旺. 不同波段紫外线照射处理对香菇生理特性及贮藏品质的影响. 食品科技. 2023(11): 56-63 .