摘要
选取贮藏温度(4,10,25℃),O_2体积分数(2%,5%和7%)和CO_2体积分数(8%,11%和15%)为正交试验L9(34)中的因素,研究贮藏条件对鲜香菇采后贮藏品质的影响。结果表明,贮藏温度对鲜香菇感官品质、失重率、呼吸强度及可溶性固形物含量影响差异均为显著,CO_2体积分数对鲜香菇失重率、呼吸强度及可溶性固形物含量影响差异显著强于O_2体积分数。在85%空气湿度、4℃贮藏温度、2%的O_2体积分数及11%的CO_2体积分数的贮藏条件下,鲜香菇贮藏效果最佳。试验的最佳贮藏条件下,可有效延长鲜香菇贮藏期限。
The factors of storage temperature（4, 10, 25 ℃）, O2 volume fraction（2%, 5% and 7%）and CO2 volume fraction（8%,11% and 15%） were selected as orthogonal L9（34） to study the effects of storage conditions on storage quality of fresh shiitake mushrooms. The result showed that the effects of storage temperature on the sensory quality, weightless rate, respiratory intensity and soluble solids content of fresh mushrooms were significant. The effect of CO2 volume fraction on weightless rate, respiratory strength and soluble solids content of fresh mushroom was significantly stronger than that of O2 volume fraction. The best storage condition of fresh shiitake mushroom was 85% air humidity, 4 ℃ storage temperature, 2% O2 volume fraction and 11% CO2 volume fraction. The storage time of fresh shiitake mushroom can be extended effectively under the best storage conditions.
作者
张红娟
李劼
唐丽丽
ZHANG Hongjuan;LI Jie;TANG Lili(Yangling Vocational ＆ Technical College,Yangling 712100,China)
出处
《山西农业科学》
2018年第9期1540-1544,共5页
Journal of Shanxi Agricultural Sciences
基金
陕西省农业攻关项目(2015NY039)
杨凌职业技术学院科学研究基金项目(A2015038)
关键词
鲜香菇
贮藏
正交试验
品质
fresh shiitake mushroom
storage
orthogonal experiment
quality
