摘要
用不同臭氧浓度处理新鲜草菇，结合聚乙烯薄膜包装保鲜贮藏，以５×１０－６臭氧处理草菇效果最好，较对照贮藏寿命延长了１０ｈ，延长了３８％，各处理的过氧化物酶活性、可溶性蛋白质含量和游离氨基酸含量，均随臭氧处理浓度增加而上升。文章对这些生化指标变化进行了讨论。
The staw-mushroom was treated with ozone with
different concentration and packed in polyethylenefilm bags that its preservation life could be
prolonged.The treatment of 5 10-6 ozone is the best one and the preservation life of the
mushroom was 35% longer than the compare.The activity of peroxidase and the contents of
soluble protein and free aminoacids of the mushroom of every treatment increased with the
increase of the concentration of ozone.These are discussed in the paper.
出处
《中国食用菌》
1999年第2期40-42,共3页
Edible Fungi of China
关键词
草姑
臭氧
保鲜
Straw-mushroom,Ozone,Preservation life
