保鲜加工处理对鸡腿菇营养成分影响的研究

Postharvest Preservation Treatments on the Nutrient Content of Coprinus comatus Fruit Bodies

通过测定不同保鲜加工处理的鸡腿菇中维生素C、游离氨基氮、蛋白质、还原糖和总糖含量,研究保鲜加工处理对鸡腿菇营养价值的影响。

The effects of four postharvcst preservation treatments （drying, soaking, boiling, pickling） on the protein, free ammonia nitrogen, reducing sugar, total sugar and vitamin C contents of Coprinus comatus fruit bodies have been evaluated. Of the four treatments, soaking in brine was most effective for the short- term （one week） maintenance of the different nutritional components.