摘要
研究了短波紫外线照射结合自发气调常温贮藏白玉菇的保鲜效果,比较了不同包装膜对贮藏过程中白玉菇感官品质、呼吸速率、失重率、硬度、PPO活力、褐变度、总糖含量和菌落总数等指标的影响。结果表明:白玉菇属于呼吸跃变型蔬菜;经短波紫外线照射(10min)并以0.06mmPE膜包装,能有效减缓其呼吸速率,抑制其PPO酶活性,降低失重率,抑制白玉菇子实体表面微生物的生长,同时,维持较高的硬度和含糖量,因此,认为0.06mmPE膜可用于白玉菇的常温自发气调包装。
The effects of different packaging films on the quality improvement of postharvest white Hypsizygus marmoreus was studied. The Hypsizygus marmoreus have been treated by uhraviolet-C irradiation and MAP storage at room temperature. The results indicated that white Hypsizygus marmoreus belonges to climacteric vegetables, and the 0.06mm PE film could significantly reduce the respiration rate and the activity of PPO, restrain the growth of microorganism; at the same time, the sensory index, hardness, total soluble sugar content and weight were maintained.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2010年第6期205-210,共6页
Food and Fermentation Industries
基金
国家自然科学基金项目(50776060)
上海市启明星项目(07QA14042)
教育部新世纪优秀人才支持计划项目(NCET-07-0559)
上海市教委重点学科项目(S30503)
上海市东方学者项目资助
关键词
白玉菇
包装膜
保鲜
短波紫外线照射
white Hypsizygus marmoreus,packaging film,keeping quality,ultraviolet-C irradiation
