几种保鲜剂对香菇常温保鲜效果研究

为寻求一种在常湍下简便、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，过碳酸钠效果较筹，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。

Study on Effect of Preservation of Several Freshness-keeping Agents at Room Temperature for Lentinus edodes

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.