鲜食平菇在贮运过程中品质变化研究

[目的]研究贮运环境与平菇品质变化的关系.[方法]在不同温湿度及气调条件下,测试平菇品质变化规律.[结果]温度和湿度是影响平菇品质的重要因素,0℃、相对湿度90％±5％条件下,储存4d平菇重量损失率为1.49％,且仅发生轻微褐变;20℃、相对湿度55％±5％条件下,贮存至2d失重率达到6.2％,贮存至3d失重率达到14.6％,褐变明显.鲜食平菇的VC含量在贮存3d后出现明显降低,且常温条件下VC含量下降更迅速.所有试验组的多糖含量随时间延长均呈现下降趋势,且低温组较常温组下降幅度平缓,而常温组中气调组降低较慢.[结论]得出鲜食平菇在不同贮运条件下品质变化的规律,为鲜食平菇的贮运保鲜和延长保质期提供了参考依据.

Evaluation of the Quality Change of Fresh Mushroom during Storage and Transport Process

[ Objective ] To study the relation between storage ＆ transportation environment and quality change of mushroom. [ Method ] The quality change of fresh mushroom was investigated at different temperature ＆ humidity and modified atmosphere packaging, in order to examine the change regulation. [ Result ] It was found that the temperature and humidity were important factors to influence the quality, the weight loss rate was 1.49% at 0 ℃ and relative humidity 90%± 5 % for four days, and slightly brown. But the weight loss rate increase to 6.2% at 20 ℃ and relative humidity 55% ± 5% for two days, the weight loss rate up to 14.6% for three days. and significantly brown. The content of vi- tamin C of fresh mushroom was a marked reduction, and declined faster at normal temperature. The content of polysaccharide, all of the sam- pies, shown a downtrend and the decrease extent of lower temperature group is slower than normal temperature, whereas the modified atmos- phere group at normal temperature declined slowly. [ Conclusion] These studies provided a reference for keeping fresh mushroom during stor- age and transportation and delaying shelf life.