目的 探讨常温时在大气压力为（55± 5） kPa的条件下， 预冷对生鲜香菇贮藏品质的影响。 方法 香菇经预冷与非预冷处理后， 采用减压罐包装， 每2 d进行换气处理， 评定其呼吸强度、失重率、可溶性固形物、硬度、相对电导率和感官品质等指标。 结果 预冷处理能显著提高香菇的整体感官品质，降低减压贮藏前、中期香菇的呼吸强度（P<0.05）， 延缓减压贮藏期间香菇失重率的上升， 并能显著降低贮藏中期香菇的失重率（P<0.05）， 显著延缓减压贮藏过程中香菇硬度的下降（P<0.05）， 显著抑制减压贮藏初期香菇相对电导率的上升（P<0.05）， 但预冷处理对减压贮藏期间香菇可溶性固形物含量的影响不显著（P>0.05）。 结论 预冷可以延长减压罐中贮藏生鲜香菇的保质期。

Objective To investigate the effect of pre-cooling on the quality of fresh shiitake mushrooms under (55±5) kPa hypobaric pressure condition at 20 ℃ . Methods After pre-cooling and non-precooling respectively, the shiitake mushrooms packaged in vacuum tank were treated with ventilating every other day. Respiratory intensity, weight loss rate, soluble solids content, firmness, relative conductivity and sensory index were determined every two days. Results The results showed that pre-cooling treatment could significantly improve the overall sensory qualities of fresh shiitake mushrooms, significantly reduce the respiration intensity during the hypobaric storage prophase and metaphase stages (P< 0.05), retard the increase of weight loss rate, significantly reduce the weight loss rate of hypobaric storage medium stage (P< 0.05), significantly delay the decrease of firmness value (P<0.05), and also significantly inhibit the increase of relative conductivity of shiitake mushrooms in the early storage (P<0.05). However, pre-cooling treatment didn’ t significantly affect the soluble solids content of shiitake mushrooms during hypobaric storage (P>0.05). Conclusion Pre-cooling could extend the shelf life of fresh shiitake mushrooms during vacuum tank packaging storage.