摘要
目的研究在常温(20℃)、大气压力为55 kPa的条件下,不同换气周期对生鲜香菇贮藏品质的影响。方法对减压罐包装香菇分别进行每2天换气处理和每天换气处理,测定其呼吸强度、失重率、可溶性固形物含量、多酚氧化酶(PPO)活性、丙二醛(MDA)含量和感官指标等。结果每天换气处理组能延迟异味的产生,显著降低香菇的呼吸强度并保持较高的可溶性固形物含量(P<0.05);每2天换气处理组能使香菇的整体感官品质维持在较高水平,显著抑制香菇的PPO活性,延缓MDA含量的增加(P<0.05)。结论在贮藏后期,每2天换气处理组的香菇其失重率显著低于每天换气处理组(P<0.05)。
Objective To investigate the effect of interval ventilation time on the quality of fresh shiitake mushrooms under 55 kPa hypobaric pressure condition at 20 ℃. Methods The shiitakc mushrooms packaged in vacuum tank were treated with ventilating once every two days and daily ventilation, respectively. Respiratory intensity, weight loss rate, soluble solids content, polyphenol oxidase （PPO） activities, malonydialdehyde （MDA） content and sensory index were determined every two days. Results The results showed that daily ventilation treatment could inhibit the appearance of off-odor, significantly reduce the respiration intensity and maintain higher soluble solids content of shiitake mushrooms during vacuum tank packaging storage （ P〈0.05 ）. While the ventilating once every two days let shiitake mushrooms maintain higher overall sensory qualities, significantly inhibited the increase of PPO activities, and retarded the decrease of MDA content （ P〈0.05 ）. Conclusion The ventilating once every two days significantly reduced the weight loss of shiitake mushrooms in the late storage （ P〈0.05 ）.
出处
《包装工程》
CAS
CSCD
北大核心
2014年第1期28-33,共6页
Packaging Engineering
基金
重庆市科技攻关应用技术研发类重点项目(cstc2012gg-yyjsB80003)
中央高校基本科研业务费专项资金(XDJK2013C130)
关键词
香菇
减压罐包装
贮藏
换气周期
shiitake mushrooms
vacuum tank packaging
storage
interval ventilation time
