摘要
以鲜切杏鲍菇为试材,在不同贮藏温度(0、5、10℃和室温)下,通过测定呼吸强度、失重率、PPO活性、相对电导率、颜色L*含量变化,并结合感官变化研究了不同温度对鲜切杏鲍菇保鲜效果的影响。结果表明:低温0℃延迟了鲜切杏鲍菇的多酚氧化酶活性高峰的产生,抑制了相对电导率和失重率的升高,可以有效降低菇片的变色、腐烂及褐变,保持杏鲍菇的新鲜品质,延长货架期。
Freshly harvested Pleurotus eryngii were sanitized in 100mg/L chlorine solution for 1min,Each individual Pleurotus eryngii was cut to 3mm slices and packaged in 15cm×10cm plastic tray wrapped with 0.015mm PE film,and stored at different temperature（0,5,10°C and room temperature）.Respiratory rate,weight loss,PPO activity,relative conductivity,L＊ and overall quality were evaluated on days 0,1,2,3,6,9,12,15,18.Results indicated that 0°C retarded the PPO activity summit,maintained a significantly lower relative conductivity and weight loss,declined the browning degree,extended the storage life of Pleurotus eryngii.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第5期340-343,共4页
Science and Technology of Food Industry
基金
西北农林科技大学青年学术骨干项目(2007-2010)
关键词
鲜切
杏鲍菇
贮藏
温度
fresh-cut
Pleurotus eryngii
storage
temperature
