| 贮藏温度对鲜切杏鲍菇呼吸强度和贮藏品质的影响 |
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| 引用本文： | 寇莉萍,王敏,侯豪豪. 贮藏温度对鲜切杏鲍菇呼吸强度和贮藏品质的影响[J]. 食品工业科技, 2012, 33(5): 340-343 |
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| 作者姓名： | 寇莉萍 王敏 侯豪豪 |
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| 作者单位： | 西北农林科技大学食品科学与工程学院,陕西杨凌,712100 |
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| 基金项目： | 西北农林科技大学青年学术骨干项目(2007-2010) |
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| 摘 要： | 以鲜切杏鲍菇为试材,在不同贮藏温度(0、5、10℃和室温)下,通过测定呼吸强度、失重率、PPO活性、相对电导率、颜色L*含量变化,并结合感官变化研究了不同温度对鲜切杏鲍菇保鲜效果的影响。结果表明:低温0℃延迟了鲜切杏鲍菇的多酚氧化酶活性高峰的产生,抑制了相对电导率和失重率的升高,可以有效降低菇片的变色、腐烂及褐变,保持杏鲍菇的新鲜品质,延长货架期。
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| 关 键 词： | 鲜切 杏鲍菇 贮藏 温度 |
Effect of storage temperature on the respiratory intensity and quality of fresh-cut Pleurotus eryngii |
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| KOU Li-ping,WANG Min,HOU Hao-hao. Effect of storage temperature on the respiratory intensity and quality of fresh-cut Pleurotus eryngii[J]. Science and Technology of Food Industry, 2012, 33(5): 340-343 |
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| Authors: | KOU Li-ping WANG Min HOU Hao-hao |
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| Affiliation: | (College of Food Science and Engineering,Northwest A&F University,Yangling 712100,China) |
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| Abstract: | Freshly harvested Pleurotus eryngii were sanitized in 100mg/L chlorine solution for 1min,Each individual Pleurotus eryngii was cut to 3mm slices and packaged in 15cm×10cm plastic tray wrapped with 0.015mm PE film,and stored at different temperature(0,5,10°C and room temperature).Respiratory rate,weight loss,PPO activity,relative conductivity,L* and overall quality were evaluated on days 0,1,2,3,6,9,12,15,18.Results indicated that 0°C retarded the PPO activity summit,maintained a significantly lower relative conductivity and weight loss,declined the browning degree,extended the storage life of Pleurotus eryngii. |
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| Keywords: | fresh-cut Pleurotus eryngii storage temperature |
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