3种天然保鲜剂对凤尾菇的保鲜效果

目的:研究肉桂精油、壳聚糖和抗坏血酸3种天然保鲜剂对凤尾菇储藏过程中的保鲜效果。方法:以新鲜凤尾菇为研究对象,分别采用不同浓度肉桂精油、壳聚糖和抗坏血酸对凤尾菇进行处理,结合感官评价找出3种保鲜液的最佳浓度,并研究不同浓度保鲜剂的凤尾菇在5 ℃贮藏过程中感官评价、呼吸强度、褐变度和腐烂指数的变化规律。接着通过正交试验,以3种不同浓度的保鲜剂为考察因素,感官评价与失重率为指标,选出保鲜效果最佳的复合保鲜剂配方。结果:单一涂膜处理时,肉桂精油1.5 g/L、壳聚糖15 g/L和抗坏血酸1.0 g/L具有最好的保鲜效果。最佳的复合保鲜剂配方为,肉桂精油浓度为1.0 g/L、壳聚糖浓度为15 g/L和抗坏血酸浓度为1.0 g/L,该复合保鲜液处理凤尾菇贮藏9 d,感官评分为(78±3)分,失重率为6.98%±0.43%。结论:此复合保鲜液对凤尾菇的保鲜能起到更明显的效果,贮藏期间凤尾菇的品质和色泽均较好。

Three Natural Preservatives for Preservation of Pleurotus sajor-caju

Objective:The preservation effects of essential oil,chitosan and ascorbic acid three natural preservation with different concentration on Pleurotus sajor-caju storage were investigated. Methods:Pleurotus sajor-caju was pretreated with cinnamon essential oil,chitosan and ascorbic acid respectively. The optimal preservatives concentration was determined based on changes in sensory score. The changes of sensory score,respiration intensity,degree of browning and cankered index during storage at 5 ℃ were analyzed. The optimal complex preservatives were determined based on orthogonal test using three different concertation preservatives as factor,sensory evaluation and weight loss as index. Results:The single preservative test results showed that the most suitable concentration for preservation of Pleurotus sajor-caju were cinnamon essential oil 1.5 g/L,chitosan 15 g/L and ascorbic acid 1.0 g/L. The optimal formulation of complex preservation was as follows:Cinnamon essential oil 1.0 g/L,chitosan 15 g/L and ascorbic acid 1.0 g/L. The sensory score and weight loss of Pleurotus sajor-caju were(78±3)score and 6.98%±0.43% after pretreatment of complex preservative and storage 9 days. Conclusions:This complex preservative could play a better significant effect during storage Pleurotus sajor-caju with good sensory quality and color.