摘要
为寻求一种在常温下简便、低成本和较理想的香菇保鲜方法,以香菇采后外观品质、呼吸强度和还原糖为检测指标,通过对不同浓度6-BA、克霉灵和过碳酸钠在室温条件下对香菇保鲜效果的比较研究,结果表明:3种保鲜剂均能明显抑制香菇采后呼吸强度和延缓还原糖含量的下降,降低香菇采后外观品质的的变化,有效延缓香菇衰老腐败;在不同浓度试验中,以0.75g/L克霉灵防腐保鲜效果最好,对香菇采后呼吸强度抑制程度最大,贮藏12d时外观品质仍正常,130mg/L 6-BA的保鲜效果次之,可保鲜8d,过碳酸钠效果较差,其中1.0mg/L的浓度处理可使香菇保鲜6d,并能促进孢子的产生。
In order to find a kind of method which is simply, low cost and available for preservation of Lentinus edodes at roomtemperature, the experiment in comparison and selection of effects of preservation on three freshness-keeping agents of differentconcentration including 6-BA, KEMEILING and Na2CO4 for Lentinus edodes at room temperature was carried out. The resultsshowed as follows: the three freshness-keeping agents could evidently inhibit the decline of respiratory intensity and the contentof reducing sugar of postharvest Lentinus edodes , reducing changes of outside quality of postharvest Lentinus edodes ,retardingeffectively the speed of senescence and decay of postharvest Lentinus edodes . Among different concentration test, it had the besteffect of preservation that 0.75 g/L KEMEILING treatment could inhibit greatly respiratory intensity of postharvest Lentinus edodes andkept good outside quality when mushrooms had been storaged for 10 days. The second place was taken by 130mg/L 6-BA treatment , whichcould make mushrooms keeping freshness for 8 days. Effect of preservation of Na2CO4 is the worst, but its effective treatment concentrationis 1.0mg/L, which had kept freshness just for 6 days and promoted the production of aging spores.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2004年第10期323-326,共4页
Food Science
关键词
香菇
保鲜剂
常温保鲜
呼吸强度
还原糖
Lentinus edodes
freshness-keeping agents
room temperature preservation
respiratory intensity
reducing sugar
