摘要
以香菇931为试材,研究了采后预处理及气调保鲜技术对香菇贮藏效果的影响。结果表明,在冷藏条件下,采后装塑料托盘并用热收缩膜包裹,及应用气调保鲜技术显著抑制了香菇感官品质、水分、蛋白质及总糖含量的下降,保鲜效果较好,其中气体成分CO2/O2为（10%~13%）（/2%~3%）时效果最好。
Regarded Lentinus edodes 931 as the material of the experiment, the storage effect of pretreatment and CA technology on Lentinus edodes were studied. The results showed that both of packing used plastic slaver with heat shrink membrane and CA could evidently control the decline of organoleptic quality, water content, protein content and total sugar content, and the effect of fresh-keeping were preferably. The best effect was the atmosphere condition of 2%～3% O2 and 10%～13% CO2.
出处
《中国食用菌》
北大核心
2010年第2期51-53,共3页
Edible Fungi of China
关键词
香菇
预处理
气调
Lentinus edodes
Pretreatment
CA technology
