مروری بر روش های افزایش ماندگاری و استفاده از سیستم های نوین بسته بندی در قارچ دکمه ای

نوع مقاله : ترویجی

نویسندگان

1 زنجان، دانشگاه زنجان، دانشکده کشاورزی، گروه علوم و مهندسی صنایع غذایی

2 ارومیه، دانشگاه ارومیه، دانشکده کشاورزی، گروه علوم و مهندسی صنایع غذایی

3 استادیار، دانشگاه زنجان، دانشکده کشاورزی، گروه علوم و صنایع غذایی

4 دانشگاه علوم پزشکی زنجان، دانشکده داروسازی، گروه داروسازی

5 گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه ارومیه

چکیده

قارچ دکمه ­ای با بالاترین مقدار تولید در جهان، میزان تولید و مصرفش همواره رشد تصاعدی داشته است. پلی ­فنل ­ها و فلاونوئیدهای موجود در آن خاصیت آنتی­اکسیدانی دارند. قارچ­ پس از برداشت، محصولی بسیار آسیب ­پذیر و با ماندگاری کوتاه است. نرخ بالای تنفس، از دست ­دادن آب، وجود تنها یک لایه اپیدرم روی کلاهک قارچ و مقادیر زیاد آنزیم تیروزیناز از دلایل این موضوع هستند. بنابراین توزیع و بازاریابی این محصول با موانعی روبروست که به تبع آن نتوان از پتاتسیل تجاری بالای آن بهره برد. از این رو فروش این محصول در مدّت زمان محدودی امکان ­پذیر است. امروزه با پیشرفت علم و فنّاوری در زمینه بسته ­بندی، برای حل این مشکل از آب الکترولیز شده، التراسوند، اشعه ­تابی، بسته بندی­های با اتمسفر اصلاح ­شده و مایکروویو به منظور افزایش ماندگاری قارچ خوراکی استفاده می­شود. به­کارگیری موارد ذکرشده موجب افزایش کیفیت شده و قارچ خوراکی به چشم یک محصول تجاری در زمینه صادرات مورد توجّه قرار می­ گیرد. در این مقاله به بررسی روش ­هایفیزیکی و شیمیایی، تیمارهای شستشو و انواع بسته­بندی­ها به منظور افزایش ماندگاری قارچ خوراکی، پرداخته شده است. همچنین به نقد و بررسی هر یک از روش­ها و ارائه دیدگاه ­های جدید پرداخته می ­شود.

کلیدواژه‌ها

عنوان مقاله [English]

Methods of Extending Shelf-Life and Use of New Packaging Systems in Button Mushroom

نویسندگان [English]

  • Sajad Khadem 1
  • Mahsa Khalili 2
  • Iman Shahabi-Ghahfarrokhi 3
  • Faramarz Dobakhti 4
  • Hadi Almasi 5
1 Department of Food Science and Technology, University of Zanjan, Iran
2 Department of Food Science and Technology, Urmia University, Iran
3 Assistant professor, Department of Food Science and Technology, University of Zanjan, Iran
4 Zanjan School of Pharmacy, Zanjan University of Medical science, Iran
5 Department of Food Science, Faculty of agriculture, Urmia university
چکیده [English]

Button mushrooms (Agaricus bisporus), with the highest production in the world, its production and consumption has always grown exponentially. The polyphenols and flavonoids in it have antioxidant properties. Post-harvest button mushrooms are a very vulnerable product with a short shelf life. High respiration rate, water loss, a single epidermal layer on the surface and high enzymatic level (especially Tyrosinase) are some of the main reasons to reduce the shelf life of button mushrooms. Distribution, marketing and every postharvest process of mushrooms has been influenced by these factors and many problems occurred on postharvest process, so that the high commercial potential of this product could not be used and it could be sold in a very limited time. Today, with the developments of science and technology in the field of packaging, to solve this problem, electrolyzed water, ultrasound, irradiation, modified atmosphere packaging (MAP) and microwave treatments are used to increase the shelf life of edible mushrooms. Applying the mentioned items increases the quality and edible mushrooms as a commercial product in the field of export. In this paper, physical and chemical methods, washing treatments and types of packaging to increase the shelf life of edible mushrooms have been investigated. Each method is reviewed and new perspectives are presented.

کلیدواژه‌ها [English]

  • Shelf-life
  • Agaricus bisporus
  • Enzymatic-Browning reaction
  • Food packaging
  • Coating

مراجع

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سابقه مقاله

  • تاریخ دریافت: 01 خرداد 1399
  • تاریخ بازنگری: 31 خرداد 1399
  • تاریخ پذیرش: 01 آذر 1399
  • تاریخ انتشار: 30 آذر 1399

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