| 白灵菇化学保鲜技术研究 |
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| 引用本文： | 王振河,汤菊香,窦艳萍.白灵菇化学保鲜技术研究[J].安徽农业科学,2005,33(5):829-829,831. |
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| 作者姓名： | 王振河 汤菊香 窦艳萍 |
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| 作者单位： | 河南科技学院生物工程系,河南,新乡,453003;河南科技学院生物工程系,河南,新乡,453003;河南科技学院生物工程系,河南,新乡,453003 |
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| 摘 要： | 采用化学保鲜液浸泡白灵菇子实体,可以明显延长其保鲜贮藏时间。该试验结果表明:用浓度0.2%焦亚硫酸钠浸泡白灵菇5min后,晾干表面水分,用塑料托盘保鲜膜包装,在温度5～10℃下贮藏,保鲜效果最佳。该方法可使白灵菇保鲜期延长至10d。
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| 关 键 词： | 白灵菇 焦亚硫酸钠 比久(B9) 保鲜 |
| 文章编号： | 0517-6611(2005)05-0829-01 |
Preliminary Study on Fresh-keeping Technology of Pleurotus nebrodensis |
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| WANG Zhen-he et al.Preliminary Study on Fresh-keeping Technology of Pleurotus nebrodensis[J].Journal of Anhui Agricultural Sciences,2005,33(5):829-829,831. |
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| Authors: | WANG Zhen-he |
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| Abstract: | The fresh-keeping stage of Pleurotus nebrodensis can be obviously prolonged after being soaked with liquid chemical. The result showed that the best method was to soak fruit in 0.2% Na_2S_2O_5 for 5 minutes, then were air-dried and stored in plastic plates and covered with fresh-keeping membrane. In this way, the fruit of Pleurotus nebrodensis can be kept for 10 days. |
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| Keywords: | Pleurotus nebrodensis Na_2S_2O_5 B_9 Fresh-keeping |
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