| 3种不同贮藏方式对平菇保鲜品质的影响 |
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| 引用本文： | 李文香,王士奎,樊铭聪,寇兴凯.3种不同贮藏方式对平菇保鲜品质的影响[J].中国食用菌,2014(2):53-56. |
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| 作者姓名： | 李文香 王士奎 樊铭聪 寇兴凯 |
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| 作者单位： | 青岛农业大学食品科学与工程学院,青岛市现代农业质量与安全工程重点实验室,山东青岛266109 |
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| 基金项目： | 山东省现代农业产业技术体系建设经费（SDAIT-11-011-09）. |
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| 摘 要： | 为探讨不同贮藏方式对平菇保鲜品质的影响，以新鲜平菇为材料，分别采用微真空贮藏、减压贮藏和MAP贮藏3种方式进行贮藏实验，分析测定了平菇VC、可溶性固形物、丙二醛及游离氨基酸质量分数和硬度、咀嚼性的变化。结果表明，与MAP贮藏相比，微真空贮藏、减压贮藏显著地延缓了平菇VC及可溶性固形物质量分数和硬度、咀嚼性的降低，抑制了丙二醛和游离氨基酸质量分数的升高（P〈0．05）。其中，微真空贮藏效果最佳。
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| 关 键 词： | 平菇 微真空贮藏 减压贮藏 MAP贮藏 保鲜品质 |
Effect of Three Different Storage Methods on Freshing Quality of Pleurtus ostreatus |
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| LI Wen- xiang,WANG Shi-kui,FAN Ming-cong,KOU Xing-kai.Effect of Three Different Storage Methods on Freshing Quality of Pleurtus ostreatus[J].Edible Fungi of China,2014(2):53-56. |
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| Authors: | LI Wen- xiang WANG Shi-kui FAN Ming-cong KOU Xing-kai |
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| Institution: | ( School of Food Science and Engineering, Qingdao Agricultural University, Key Laboratory of Modem Agricultural Quality and Safety Engineering of Qingdao, Qingdao Shandong 266109) |
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| Abstract: | The effect of different storage methods on freshing quality of Pleurotus ostreatus were evaluated, including micro - vac- uum storage, hypobaric storage and modified atmosphere packaging storage. The changs of VC mass fraction, soluble solid mass fraction, amino acid mass fraction, MDA content, hardness, chewiness of Pleurotus ostreatus under different storage methods were studied periodically. The results showed that microvacuum storage, hypobaric storage kept higher VC mass fraction and sol- uble solid mass fraction, controlled the decrease of hardness and chewiness, restrained the increase of amino acid mass fraction and MDA content, significantly （p 〈 0.05）. The quality of Pleurotus ostreatus was the best in micro- vacuum preservation. |
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| Keywords: | Pleurotus ostreatus Micro-vacuum storage Hypobaric storage Modified atmosphere packaging storage Freshing quality |
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