不同预冷方式及贮藏温度对采后平菇保鲜效果的影响

为比较不同预冷方式对平菇的预冷效果和不同贮藏温度对平菇保鲜效果的影响,以PE保鲜袋包装的平菇为试验材料,分别采用真空预冷、冷风预冷、冷水预冷和碎冰预冷4种预冷方式对平菇进行预冷,比较其中心温度下降速率和失重率的变化;结果表明:冷风预冷对平菇有良好的预冷效果;与室温(18±3℃)贮藏相比,2种低温(1±0.5℃、4±0.5℃)贮藏条件均可显著提高平菇的感官分值及蛋白质含量,降低平菇失重率、呼吸强度和多酚氧化酶活性,延长平菇的保鲜期限。其中,以1±0.5℃条件下平菇的保鲜效果最佳,可比室温(18±3℃)条件下平菇保鲜期延长7d。

Study on Effect of Different Pre-cooling Ways and Storage Temperature of Pleurotus ostreatus Fresh-keeping

In order to compare the effect of different precooling ways and different storage temperatures on Pleurotus ostreatus postharvest preservation,Pleurotus ostreatus packaged by PE bags were collected as experimental material,respectively using four precooling ways vacuum precooling,the cold air precooling,cold water precooling and crushed ice precooling) to precool Pleurotus ostreatus.The results show that the cold air precooling of Pleurotus ostreatus was more effective;Compared with room temperature (18 ±3℃) for storage,two kinds of low temperature (1 ±0.5℃,4 ±0.5℃) storage conditions could significantly increase the sensory scores of Pleurotus ostreatus and protein content,lower weight loss rate and respiratory intensity and the activity of polyphenol oxidase,extend the time limit of preservation of Pleurotus ostreatus.Under the condition of 1 ±0.5℃,Pleurotus ostreatus fresh-keeping effect was more effcetive than under the condition of room temperature (18 ±3℃) to extend 7d preservation time.