| 刊名 | Asian Agricultural Research |
| 作者 | Kun TANG， Huifang MOU， Qing LI， Sisheng SUN， Chunyan XIE |
| 作者单位 | College of Life Science, Langfang Normal University； Technology Innovation Center for Utilization of Edible and Medicinal Fungi in Hebei Province； Department of Modern Agriculture, Zunyi Vocational and Technical College |
| DOI | 10.19601/j.cnki.issn1943-9903.2026.08.006 |
| 年份 | 2026 |
| 刊期 | 8 |
| 页码 | 33-39 |
| 关键词 | Ginger essential oil, Fresh-cut Lentinus edodes, Preservation studies, Antioxidant, Prepared dishes |
| 摘要 | [Objectives] To introduce a ginger essential oil solution possessing a dual "antibacterial-antioxidant" protective effect, and investigate its preservation effect on fresh-cut pre-prepared Lentinus edodes. [Methods] Single-factor experiments combined with response surface methodology were conducted to screen the optimal concentration of ginger essential oil, using sensory score, total phenol content, and polyphenol oxidase (PPO) activity as evaluation indicators. A verification test was carried out to compare the preservation effects of the optimal concentration treatment group and the control group under the storage condition at 25 ℃. [Results] Response surface analysis determined that the optimal concentration of ginger essential oil was 0.3%. The verification test showed that under the storage condition at 25 ℃, the 0.3% ginger essential oil treatment group extended the shelf life by 4 d compared with the control group. Compared with the control group, the treatment group exhibited a 23.4% increase in total phenol content and a 59.0% reduction in PPO activity, and its sensory quality was significantly superior. [Conclusions] The 0.3% ginger essential oil solution effectively maintained the sensory quality of fresh-cut L. edodes, increased the content of endogenous antioxidants, and inhibited the activity of browning-related enzymes, thereby extending the shelf life by 4 d. This study provides a new method for the green preservation of edible fungi. |
