Progress in Techniques for Postharvest Quality Preservation of Agaricus bisporus

被引：0

作者：

Sun R. ^{[1
]}

Xiao L. ^{[1
]}

Yi Y. ^{[1
]}

Deng H. ^{[1
]}

Xin X. ^{[2
]}

Zhu L. ^{[3
]}

Sang Y. ^{[4
]}

Fang Z. ^{[5
]}

机构：

[1] College of Food Science and Technology, Hunan Agricultural University, Changsha

[2] Shandong Shouguang Vegetable Industry Group Co. Ltd., Shouguang

[3] Rucheng Xinli Food Co. Ltd., Chenzhou

[4] Shouguang Hengshu Wujiang Agricultural Development Group Co. Ltd., Shouguang

[5] Hanshou Hanmei Vegetable Food Technology Co. Ltd., Changde

来源：

Yi, Youjin (yiyoujin@163.com) | 1600年 / Chinese Chamber of Commerce卷 / 42期

关键词：

Agaricus bisporus; Browning; Postharvest; Preservative coating; Storage and preservation;

D O I：

10.7506/spkx1002-6630-20191221-247

中图分类号：

学科分类号：

摘要：

Agaricus bisporus is delicious and nutritious, so it is one of the most produced and most widely sold edible mushrooms in the world.Because of its strong respiration and high water content, Agaricus bisporus is extremely susceptible to desiccation, cap opening, browning, and decay after harvest, seriously affecting its eating quality and economic value.At present, it is mainly sold as a fresh product.According to the major causes for its decay and browning, the existing quality preservation techniques such as low temperature storage, modified atmosphere storage, irradiation, chemical coatings and biological coatings are analyzed and compared in this review, which will provide reference and guidance for the selection of green and safe techniques for post-harvest quality preservation of Agaricus bisporus. © 2021, China Food Publishing Company. All right reserved.

引用

页码：333 / 340

页数：7

共 43 条

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