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为建立适合双孢蘑菇的品质简化评价方法,并通过比较主要评价参数贮藏过程的变化,确定蘑菇的适收期。以4种菌盖直径作为采收期标志的双孢蘑菇(Agaricus bisporus)为试验材料,利用主成分分析法对不同采收期双孢蘑菇采后2℃贮藏过程中6个品质指标的变化进行统计分析。结果表明:从6个品质因子中提取了2个主成分,确定影响双孢蘑菇品质的关键因子为品质因子和呼吸因子,确定采收Ⅲ期(菌盖直径40~50 mm)为较佳的双孢蘑菇采收期。对采收Ⅲ期双孢蘑菇构建品质综合评价模型,模型表明,2℃贮藏6 d后双孢蘑菇品质下降,贮藏12 d后双孢蘑菇进入衰老期,失去食用价值。
In order to establish a simplified quality assessment method for Agaricus bisporus, the harvest period of mushrooms was determined by comparing the changes of the main evaluation parameters during storage. Four kinds of Agaricus bisporus with the diameter of the cap was used as the harvesting period, and the changes of 6 quality indexes of 2-day post-harvest storage of Agaricus bisporus at different harvesting stages were analyzed by principal component analysis Statistical Analysis. The results showed that the two main components were extracted from six quality factors to determine the quality factor and respiratory factor which affect the quality of Agaricus bisporus. It was determined that the recovery of Phase Ⅲ (40-50 mm in diameter) was preferable Agaricus bisporus harvest time. The results showed that the quality of Agaricus bisporus decreased after 6 days of storage at 2 ℃, and Agaricus bisporus entered the aging stage after 12 days of storage, losing the food value.