短波紫外线处理时间对白玉菇自发气调保鲜的影响

The Effect of UV-C Irradiation Duration on Shelf-life Quality of Postharvest White Hypsizygus marmoreus During Passive MAP

为提高白玉菇的保鲜效果，以不经短波紫外线处理组为对照，考察了不同短波紫外线处理时间（10～30min）对白玉菇自发气调贮藏期间的感官品质、呼吸强度、失重率、硬度、PPO活力和可溶性总糖含量等指标的影响。结果表明：当UV—C处理20min时，能显著抑制白玉菇贮藏期间的呼吸强度，延缓PPO活性峰值的产生，维持较好的感官品质、较高的硬度和可溶性总糖量，保鲜效果最佳。

The effects of different UV - C irradiation duration （10min, 20min or 30min） on several quality indexes of white Hypsizygus marmoreus during passive MAP were studied, while those without UV - C treatment was taken as control. The results indicated that the shelf - life quality of postharvest white Hypsizygus marmoreus during passive MAP can be improved, e.g. , the respiration rate and the activity of PPO could be depressed, the better sensory index, rigidity, and higher total soluble sugar content can be maintained, when the UV - C irradiation duration was chosen as 20 min.