摘要
为探索高氧处理对双孢蘑菇保鲜的效果,该试验研究了体积分数为40%、60%、80%和100%O2及空气气流连续处理对双孢蘑菇在2℃、12d贮藏期间主要品质指标和抗性物质变化的影响。结果表明,高氧处理对可溶性固形物含量无显著影响。60%～100%高氧处理可显著抑制双孢蘑菇硬度的下降、菇肉和菇皮的褐变以及细胞膜透性的增加,60%～100%高氧处理的双孢蘑菇脯氨酸含量低于对照处理,差异显著(p<0.05);可溶性蛋白质含量高于对照,差异不显著。总体来看,高氧处理有效保持了双孢蘑菇的品质。
Fresh mushrooms（Agaricus bisporus）were placed in jars linked by continous flow（100 mL/min）of humidified air（control）,40%,60%,80% or 100% O2 at 2℃for 12 days to investigate the effects of high oxygen atmosphere on quality and resistant substance.The results showed that the content of soluble solids was slightly affected by high oxygen concentration.The treatments with 60%-100% O2 significantly inhibited the decrease of firmness,browning and increase of cell membrane permeability of mushroom.The content of free proline under 60%-100% O2 was lower than that of control,and the difference was significant（p0.05）.The content of soluble protein under 60%-100% O2 was higher,and there was no significant difference.So high oxygen concentration is effective on improving the quality of mushroom.
出处
《农业工程学报》
EI
CAS
CSCD
北大核心
2010年第5期362-366,共5页
Transactions of the Chinese Society of Agricultural Engineering
基金
国家自然科学基金资助项目"双孢蘑菇采后褐变进程的气调调控机制"(30871757)
关键词
食用菌
贮藏
品质控制
抗性物质
fungi
storage
quality control
resistant substance
