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多维检测和Tricholoma matsutake在收获后储存期间的新鲜度的预测建模

Yun Li1, Lin Yang2, Yahui Zhu3

  • 1College of Engineering, China Agricultural University, Beijing 100083, PR China.

Food research international (Ottawa, Ont.)
|December 8, 2025
PubMed
概括

这项研究开发了一种客观的方法,使用综合的感官,化学和电子分析来评估Tricholoma matsutake的新鲜度. 新的方法准确地预测了的质量,有助于智能冷链管理.

关键词:
2 - 奥-1 - 醇二氧化物阿尔吉尼因 (Arginine) 是一种素.电子鼻子 电子鼻子新鲜感 新鲜感多维检测检测多维检测三罗玛松竹是一款三罗玛松竹.

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Food spoilage is caused by microbial growth or by chemical and physical changes, all of which affect the taste, texture, and safety of food.Temperature-Based PreservationRefrigeration at 0–4 °C slows microbial growth and enzyme activity, making it ideal for short-term storage. However, certain spoilage organisms—such as psychrotrophs like Listeria monocytogenes—can still proliferate at these temperatures. Freezing below -18 °C further slows biological processes by forming ice crystals, which...