CAJ | 학술논문

探讨了微波杀菌、壳聚糖和黄原胶涂膜对草菇控温贮藏保鲜的影响.采用单因素试验比较不同加热火力、加热时间微波杀菌和不同配比壳聚糖、黄原胶涂膜的草菇保鲜效果,再根据单因素优选试验结果,选取微波时间、子实体包装规格、涂膜剂浓度(壳聚糖和黄原胶共混涂膜剂浓度)和贮藏温度为主要因素,以鲜度感观评分为指标,先微波后涂膜进行正交试验.结果表明,输出功率462 W微波加热15 s 或20 s对草菇具有较好的杀菌保鲜效果;涂膜处理保鲜效果均显著优于对照组;优化保鲜工艺:包装规格150 g,微波(462 W)处理时间20 s,涂膜剂浓度2.0%(壳聚糖∶黄原胶=1∶1)和贮藏温度15 ℃,在此优化条件下,草菇贮藏保鲜达216 h以上(＞9 d).
탐토료미파살균、각취당화황원효도막대초고공온저장보선적영향.채용단인소시험비교불동가열화력、가열시간미파살균화불동배비각취당、황원효도막적초고보선효과,재근거단인소우선시험결과,선취미파시간、자실체포장규격、도막제농도(각취당화황원효공혼도막제농도)화저장온도위주요인소,이선도감관평분위지표,선미파후도막진행정교시험.결과표명,수출공솔462 W미파가열15 s 혹20 s대초고구유교호적살균보선효과;도막처리보선효과균현저우우대조조;우화보선공예:포장규격150 g,미파(462 W)처리시간20 s,도막제농도2.0%(각취당∶황원효=1∶1)화저장온도15 ℃,재차우화조건하,초고저장보선체216 h이상(＞9 d).
The effect of microwave treatments using different output power levels and exposure times on the decontamination of Volvariella volvacea fruit bodies, and the effect of coating with different ratios of chitosan and xanthan gum on fruit body quality during storage, were evaluated using monofactorial tests. Monofactorial test results were then used as the basis for the optimization of microwave exposure times, packing weight, concentration of coating agent and storage temperature using orthogonal testing. Maximal decontamination and maintenance of fruit body quality was recorded when 150 g of mushrooms in a polypropylene box(170 mm×150 mm×65 mm)were exposed to microwave treatments of 462 W output power for 15 s or 20 s. Relatively low rates of weight loss and soft rot development, and higher sensory scores, were recorded for V. volvacea fruit bodies coated with a 1∶1 ratio of chitosan∶xanthan gum prior to storage. Optimal conditions for preserving V. volvacea fruit bodies were determined as follows: packing weight 150 g, microwave (output power 462 W) exposure time 20 s, concentration of coating agent 2.0%, and storage temperature 15 ℃. Under these conditions, the quality of V. volvacea fruit bodies was maintained during a storage period in excess of 216 h (>9 d).