馮建華; 徐新明; 李繼蘭; 班兆軍; 賈連文; 季向陽; 郁網(wǎng)慶; 宋燁; 呂平
中華全國供銷合作總社濟南果品研究院

【中文摘要】 以香菇931為試材,研究了采后預處理及氣調(diào)保鮮技術對香菇貯藏效果的影響。結果表明,在冷藏條件下,采后裝塑料托盤并用熱收縮膜包裹,及應用氣調(diào)保鮮技術顯著抑制了香菇感官品質(zhì)、水分、蛋白質(zhì)及總糖含量的下降,保鮮效果較好,其中氣體成分CO2/O2為(10%13%)(/2%3%)時效果最好。

【英文摘要】 Regarded Lentinus edodes 931 as the material of the experiment, the storage effect of pretreatment and CA technology on Lentinus edodes were studied. The results showed that both of packing used plastic slaver with heat shrink membrane and CA could evidently control the decline of organoleptic quality, water content, protein content and total sugar content, and the effect of fresh-keeping were preferably. The best effect was the atmosphere condition of 2%～3% O2 and 10%～13% CO2.

【中文關鍵詞】 香菇; 預處理; 氣調(diào)
【英文關鍵詞】 Lentinus edodes; Pretreatment; CA technology

【文獻出處】 中國食用菌,Edible Fungi of China,編輯部郵箱,2010年02期 【DOI】CNKI:SUN:ZSYJ.0.2010-02-021