Straw mushroom(Volvariella volvacea)is a high-temperature fungus with rich nutrition.Preserva-tion is a difficulty during the production and circulation of straw mushrooms.In this study,the effects of tem-perature,ethanol volume ratio and 1-MCP volume ratio on the preservation of straw mushrooms were studied by single factor tests and orthogonal tests.The weight loss rate,autolysis index,decay index and browning degree of straw mushrooms were used as evaluation indexes.The results indicated that the technology condi-tions for the compound preservation of straw mushrooms were preservation temperature of 13℃,1-MCP vol-ume ratio of 30 μL/L and ethanol volume ratio of 200 μL/L.The straw mushrooms stored under these condi-tions showed lower browning,less loss of protein and total sugars.It also had the smallest combined variation values.Further analysis revealed that compared with traditional single preservation technologies(UV-B irradi-ation,ethanol preservation,1-MCP preservation and low temperature preservation),the weight loss rate,au-tolysis index,decay index and vitamin C loss of straw mushrooms treated with the compound preservation technology were all reduced during storage,which had better preservation effect.The results provide valuable data for the development of the compound preservation technology for straw mushrooms.
Volvariella volvaceacompound preservationorthogonal optimizationphysical and chemical indexes
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