不同包装方法对低温贮藏双孢蘑菇品质的影响

Effects of Different Package Method on the Quality of Agaricus Bisporus during Low Temperature Storage

以双孢蘑菇为试验材料,分别采用0.02、0.04mm PE薄膜进行挽口、直接封口、抽真空后封口、抽真空后充入(5%CO2+15%O2)再封口等处理,并于(3±0.5)℃下贮藏。以感官评定、色差值、多酚氧化酶(PPO)活性和褐变度为指标,探讨不同包装方法对双孢蘑菇贮藏过程中品质以及环境气体组成的影响。结果表明,用0.02mmPE保鲜袋,以挽口(每隔2d打开袋口0.5h)的方式进行低温贮藏,可得到较好的感官评定值和色差值;显著降低多酚氧化酶活性和褐变度;较好地维持贮藏环境内高O2含量(12.33%以上)和低CO2含量(4.56%以下);贮藏期为8d。

Using Agaricus Bisporus as test material, the 0.02 mm and 0.04 mm PE films were treated with rolled up,direcdy sealed up,sealed up after evacuation,sealed up after evacuation and filling 5%CO2±15%O2 etc. respectively, stored at 3℃±0.5 ℃, and using sensory evaluation,color value,PPO activity and browning degree as index, the effect of different package and different packaging methods on storage quality of Agaricus Bisporus and the effect of different packing methods on gas compositions of storage surroundings were studied in this paper. The results showed that 0.02 mm PE packing with roiled up package （unfold the package every two days for 0.5 h） was gained at a good score of sensory evaluation and color value, and obviously reduced the activity of PPO and the degree of browning; and provided a better composition of surrounding gas with a high O2 content （above 12.33%） and low CO2 content （under 4.56%） for mushroom storage, the storage time was 8 days.