PLA膜包装对白玉菇子实体保鲜效果的研究

为了研究PLA膜包装对白玉菇子实体的保鲜效果，以未包装和PE膜包装为对照，考察了在20~25℃，相对湿度90%条件下贮藏5天，PLA膜包装对白玉菇子实体感官评分和各项生理指标的影响。结果表明：贮藏5天时间内，相对于未包装和PE膜包装，PLA膜包装能使白玉菇子实体感官品质好、硬度高、水分失重低、褐变小、CAT酶下降小、PPO酶上升少、微生物总菌量滋生少。PLA膜包装有利于抑制包装后白玉菇子实体的呼吸，减少总糖、氨基酸含量的降低，维持了白玉菇的感官质量与品质，使其具有更好的保鲜效果，货架期延长，产品商业价值更高。

Preservation Effect of Polylactic Acid Film Packaging on White Hypsizygus marmoreus Fruiting Body

In order to study the preservation effect of polylactic acid (PLA) film packaging on white Hypsizygus marmoreus fruiting body, no film packaging and PE film packaging were set as control, the preservation effect on the sensory score and physiological index of white Hypsizygus marmoreus fruiting body storing for 5 days (temperature 20-25℃, relative humidity 90%) was studied. The results indicated that compared with no film packaging and PE film packaging, during 5 days storage, white Hypsizygus marmoreus fruiting body packed in PLA film had good sensory quality, high hardness, low water loss, low browning reaction, CAT enzyme decreased less, PPO enzyme increased less and the total amount of bacteria bred less. PLA film packaging was benefit to the inhibition of respiration of white Hypsizygus marmoreus fruiting body, and it could reduce the content of total sugar and amino acid content and maintain the sensory quality, and had better preservation effect, longer shelf life and higher business value.