摘要
为研究运输过程中的温度波动对平菇净菜品质的影响,在温度波动累积效应相同的情况下设计3种温度波动方式,探讨温度波动对平菇净菜贮藏品质的影响。试验结果表明,相比不做任何处理的平菇净菜而言,温度波动处理后的平菇净菜腐烂率、失重率显著上升,Vc含量以及感官品质显著下降,其中相较于恒温处理组感官评分在第5天的时候下降了74.3%;与低温向高温波动相比,高温向低温波动的平菇净菜贮藏品质相对较好,在第5天的时候感官评分下降了64%;并且,降低温度波动的频率可相对延缓温度波动造成的净菜平菇的品质下降。
The paper designed three temperature fluctuation modes in the case of the same cumulative effect of temperature fluctuations to study the effect of temperature fluctuation on Pleurotus ostreatus quality during shipping. The results showed that the decay rate and weight loss rate of P. ostreatus were significantly higher than those without any treatment. The Vc content and sensory quality decreased significantly; and compared with the control group, the sensory quality decreased by 74.3% on the 5^th day. Compared with low temperature fluctuation, the sensory score of P. ostreatus at high temperature fluctuation decreased by 64% on the 5^th day.Meanwhile, reducing the fluctuation frequency could relatively delay the decline of P. ostreatus quality caused by temperature fluctuations.
作者
赵芸
郑钟泽
胡云峰
魏增宇
Zhao Yun;Zheng Zhongze;Hu Yunfengz;Wei Zengyu(Yunnan Vocational and Technical College of Agriculture, Kunming 650031, Yunnan, China;College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China)
出处
《农学学报》
2018年第4期56-60,共5页
Journal of Agriculture
基金
国家科技支撑计划"防腐保鲜新型物流包装材料开发"(2015BAD16B05)
关键词
平菇
净菜
温度波动
品质
Pleurotus ostreatus
Fresh-cut Vegetables
Temperature Fluctuation
Quality
