鸡腿菇非硫护色保鲜技术的研究

目的]解决鸡腿菇的采后保鲜问题,延长其货架期。方法]采用6种非硫护色剂对鸡腿菇进行护色处理。结果]结果表明:氯化钠、柠檬酸、维生素C的护色保鲜效果较好,其中维生素C的护色效果与焦亚硫酸钠相当。复合护色剂中以"维生素C 0.12%+柠檬酸0.6%+氯化钠0.6%"的护色保鲜效果最好。鸡腿菇在护色液中的浸泡时间以20~30 min为宜,浸泡后可用清水漂洗菇体表面残留的护色液。保鲜膜采用密闭包装可以维持包装内的低氧高二氧化碳,有利于鸡腿菇的护色保鲜。结论]该技术是一种很好的保鲜技术,但必须结合其他方法来控制鸡腿菇生长,才能获得理想的护色保鲜效果。

Study on Non-sulfur Color-protection and Fresh-keeping Technology of Coprinus comatus

Objective] The aim of the research was to solve the postharvest fresh-keeping problem of Coprinus cornatus and prolong its shelf life. Method] The color-protection treatment on C. cornatus was made by using 6 kinds of non-sulfur color fixatives. Result] The color-protection and fresh- keeping effects of sodium chloride, citric acid and vitamin C were better, among which the color-protection effect of vitamin C was equivalent with that of sodium pyrosulfite, Among tom,trod color fixatives, the color-protection and fresh-keeping effects of 0.12 % vitamin C, 0.6 % citric acid and 0.6 % sodium chloride was best. The soaking time of C. comatus in color-protection solution should be 20 - 30 rain and the residual color-protection solution on the surface of mushroom can could be washed with clean water after soaking. Sealed package of fresh-keeping membrane could keep low-oxygen and high- CO2 in the package, which was favorable for the color-protection and fresh-keeping of C. comatus. Conclusion] This technology is a kind of good fresh- keeping technology, but it must be combined with other methods for controlling the growth of C. comatus so that the ideal color-protection and fresh-keeping effects can be obtained.