预冷时间对双孢菇真空预冷保鲜效果的影响

目的]探讨预冷时间对双孢菇真空预冷保鲜效果的影响,完善对食用菌真空预冷机理的研究。方法]选取双孢菇为研究对象,将鲜品在5、10、20和30 min 4个水平的预冷时间条件下进行真空预冷处理,探讨了不同预冷时间对双孢菇失重率、可溶性固形物、VC含量和电导率的影响,并通过综合评价研究了预冷时间对双孢菇预冷保鲜效果的影响。结果]试验表明,不同预冷时间会对双孢菇的品质造成很大影响,预冷时间10 min条件下的预冷处理具有良好的保鲜效果,其失重率、可溶性固形物、VC含量和电导率分别为1.41%、5.2%、13.1 mg/kg和5.84μS/cm。结论]研究可为真空预冷技术在双孢菇保鲜方面的应用提供依据。

Effect of Different Pre-cooling Time on Pre-cooling Preservation of Agaricus bisporus

Objective] Effects of pre-cooling time on vacuum pre-cooling preservation of Agaricus bisporus was discussed, the research on the mechanism of vacuum cooled edible fungus was completed. Method] The effects on the weight loss, soluble solids, Vc content and electric conductivity were studied under different pre-cooling time （5, 10, 20, 30 min）. Effect of different pre-cooling time on pre-cooling preservation of Agaricus bisporus was studied through comprehensive evaluation. Result] The results showed that different pre-cooling time can cause great effect on the quality of Agaricus bisporus. Preservation effect under 10 min pre-cooling treatment was better than others ： the weight loss was 1.41% ; the soluble solids was 5.2% , the Vc content was 13.1 mg/kg, the electric conductivity was 5.84 μS/cm. Conclusion] The study can provide basis for application of vacuum pre-cooling technology in preservation of Agaricus bisporus.