食用菌贮藏保鲜技术研究进展

目的 通过介绍国内外保鲜技术在食用菌保鲜中的应用进展，为食用菌的贮藏保鲜提供理论参考。方法 分析影响食用菌品质下降的因素，包括呼吸作用、水分含量、相对湿度、温度、微生物和气体环境等，并总结多种食用菌的保鲜技术，包括真空预冷、气调保鲜、减压贮藏、超高压处理、辐照处理、保鲜剂、电解水和臭氧处理等。结论 食用菌贮藏与保鲜技术可以更好地保护产品的品质，并延长货架期。随着保鲜技术的不断创新与进步，将为食用菌产业的健康发展提供有力保障。

Research Advances on the Storage and Preservation of Edible Fungi

The work aims to provide theoretical reference for the preservation of edible fungi by introducing the application progress of preservation techniques at home and abroad in the preservation of edible fungi. The factors affecting the decline in quality of edible fungi were analyzed, including respiration, moisture content, relative humidity, temperature, microorganism and gas environment, and the preservation techniques of various edible fungi were summarized, including vacuum pre-cooling, modified atmosphere preservation, subatmospheric pressure storage, ultra-high pressure treatment, irradiation treatment, preservative, electrolyzed water and ozone treatment. Edible fungus storage and preservation techniques can better protect the quality of products and extend shelf life. With the continuous innovation and advancement of preservation techniques, it will provide a strong guarantee for the healthy development of the edible fungus industry.