蘑菇低温气调保鲜的初步研究

Study on low-temperature and controlled atmosphere storage of mushrooms

采用正交实验方法,探讨了NaCl浓度、护色时间及控制贮藏环境温度等3个因素对蘑菇子实体的开伞率、PPO酶活变化量及ADF质量分数的影响。结果表明,蘑菇经适当处理,可有效抑制其开伞和品质变化。采用均匀试验设计回归分析程序对实验结果进行拟合,得到以蘑菇开伞率、PPO酶活变化及ADF质量分数为因变量,3个因素的水平编码号为自变量的回归方程估计值与实测值吻合。相对于单纯低温保鲜,采用低温气调保鲜的蘑菇,其品质和理化指标更为理想。

Through orthogonal test , the study covered the effects on the rate of cap opening , PPO activity and ADF by controlling concentration of NaCl, time of colour fixation and storage temperatures. The result indicated that with proper handing to treatment mushrooms could significantly reduce the cap opening and quality deterioration during storage. The experimented results was further analogged by using regression equation. The estimated values were found to be identical with the measured values. Compared with regular low-temperature storage, the mushrooms had better quality and physical-chemical index in low-temperature and controlled atmosphere storage.