| 室温臭氧保鲜草菇研究 |
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| 引用本文： | 董华强 崔志新. 室温臭氧保鲜草菇研究[J]. 中国食用菌, 1999, 18(2): 40-42 |
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| 作者姓名： | 董华强 崔志新 |
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| 作者单位： | 广东省佛山科学技术学院农学系 |
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| 摘 要： | 用不同臭氧浓度处理新鲜草菇，结合聚乙烯薄膜包装保鲜贮藏，以５×１０－６臭氧处理草菇效果最好，较对照贮藏寿命延长了１０ｈ，延长了３８％，各处理的过氧化物酶活性、可溶性蛋白质含量和游离氨基酸含量，均随臭氧处理浓度增加而上升。文章对这些生化指标变化进行了讨论。
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| 关 键 词： | 草菇 臭氧 保鲜 |
Study on Preservation Life of Straw-mushroom With Ozone in-door Temperiture |
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| Dong Huaqian,Chui Zhixing,Wang Huizhen,Zhong Xiqiong. Study on Preservation Life of Straw-mushroom With Ozone in-door Temperiture[J]. Edible Fungi of China, 1999, 18(2): 40-42 |
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| Authors: | Dong Huaqian Chui Zhixing Wang Huizhen Zhong Xiqiong |
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| Abstract: | The staw-mushroom was treated with ozone with different concentration and packed in polyethylenefilm bags that its preservation life could be prolonged.The treatment of 5 10-6 ozone is the best one and the preservation life of the mushroom was 35% longer than the compare.The activity of peroxidase and the contents of soluble protein and free aminoacids of the mushroom of every treatment increased with the increase of the concentration of ozone.These are discussed in the paper. |
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| Keywords: | Straw-mushroom Ozone Preservation life |
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