| 温度波动对平菇净菜品质的影响 |
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| 引用本文： | 赵 芸,郑钟泽,胡云峰,魏增宇. 温度波动对平菇净菜品质的影响[J]. 农学学报, 2018, 8(4): 56-60. DOI: 10.11923/j.issn.2095-4050.cjas17050023 |
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| 作者姓名： | 赵 芸 郑钟泽 胡云峰 魏增宇 |
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| 作者单位： | 云南农业职业技术学院,天津科技大学食品工程与生物技术学院,天津科技大学食品工程与生物技术学院,天津科技大学食品工程与生物技术学院 |
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| 基金项目： | 国家科技支撑计划“防腐保鲜新型物流包装材料开发”(2015BAD16B05)。 |
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| 摘 要： | [目的]为了研究运输过程中的温度波动对平菇净菜品质的影响,[方法]本研究在温度波动累积效应相同的情况下设计了3种温度波动方式,探讨温度波动对平菇净菜贮藏品质的影响。[结果][结论]研究结果表明温度波动会明显加快平菇净菜贮藏品质的下降,与低温向高温波动相比,高温向低温波动的平菇净菜贮藏品质相对较好,并且降低波动频率可相对延缓温度波动造成的净菜平菇的品质下降。
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| 关 键 词： | 新疆棉花 新疆棉花 国外 差异 对策 |
| 收稿时间： | 2017-05-17 |
| 修稿时间： | 2017-06-22 |
Effect of Temperature Fluctuation on Fresh-cut Pleurotus ostreatus Quality |
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| Abstract: | The paper designed three temperature fluctuation modes in the case of the same cumulative effect of temperature fluctuations to study the effect of temperature fluctuation on Pleurotus ostreatus quality during shipping. The results showed that the decay rate and weight loss rate of P. ostreatus were significantly higher than those without any treatment. The Vc content and sensory quality decreased significantly; and compared with the control group, the sensory quality decreased by 74.3% on the 5th day. Compared with low temperature fluctuation, the sensory score of P. ostreatus at high temperature fluctuation decreased by 64% on the 5th day. Meanwhile, reducing the fluctuation frequency could relatively delay the decline of P. ostreatus quality caused by temperature fluctuations. |
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| Keywords: | Pleurotus ostreatus Fresh-cut Vegetables Temperature Fluctuation Quality |
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