本文研究常温空气、冷藏、微波（119、259和280 W）以及超高压（100、150和200 MPa）解冻对香菇品质（色泽、汁液流失率、硬度、离子渗透率以及总酚含量）和解冻时间的影响。结果表明：与常温空气和冷藏解冻相比，微波和超高压解冻能够显著缩短香菇的解冻时间，并且随着微波功率和压强的增大，解冻时间逐渐缩短。但超高压解冻后香菇色泽与硬度显著下降，离子渗透率显著上升，从而使得香菇品质显著降低；而微波解冻在色泽（总色差降低19.9~44.1%）、硬度（升高18.9~38.0%）、汁液流失率（降低45.7~42.0%）、总酚含量（升高21.1~25.2%）和其他生理指标方面都优于常温空气解冻技术。其中，259 W的微波功率是香菇解冻的最优条件，同时该条件的感官评价分值最高(7.1)。本文表明微波解冻能够显著提高香菇的解冻速率和品质，这对香菇加工具有一定意义。

Different thawing methods (air ambient temperature thawing; refrigerator thawing; microwave thawing at 119, 259, and 280 W; and high-pressure thawing at 100, 150, and 200 MPa) were tested for their effects on the thawing time and quality attributes (color, drip loss, hardness, total phenolic content, and ion permeability) of frozen Lentinus edodes cubes. Both microwave thawing and high-pressure thawing could significantly shorten the thawing time of the frozen samples compared with air or refrigerator thawing, with the thawing time decreasing with increasing microwave power or processing pressure. The sample thawed by high pressure exhibited a dramatic decrease in color and hardness and a pronounced increase in ion permeability, thus resulting in a dramatic decrease in the quality of Lentinus edodes. However, microwave thawing significantly improved the quality attributes of the mushroom samples in terms of color (total color difference reduced by 19.9~44.1%), hardness (increased by 18.9~38.0%), drip loss (reduced by 45.7~42.0%), and total phenolic content (increased by 21.1~25.2%) compared with air ambient temperature thawing. The result suggests that microwave thawing at 259 W is the best method for thawing Lentinus edodes cubes with the highest sensory score (7.1). This study indicates that microwave thawing can significantly enhance both the thawing rate and quality attributes for Lentinus edodes, and shows a certain value to the processing of this mushroom species.

公益性行业（农业）科研专项经费项目“食用菌保鲜加工与循环利用技术研究与示范（201303080）”