摘要
以杏鲍菇为试材,研究了不同浓度的1-MCP处理对杏鲍菇采后贮藏品质的影响。失重率、多酚氧化酶(PPO)活性、硬度等生理指标的测定结果及对贮藏前后菇体断面微细结构进行观察的结果表明,1-MCP的处理浓度为0.3μL/L时,能有效减缓菇的失重率、褐变和软化程度、减小菇体断面微细结构的变化,具有明显的保鲜效果,有利于延长杏鲍菇的贮藏期。
The effects of 1-methylcyclopropene （1-MCP） with different concentrations on post-harvest storage of Pleurotus eryngii were studied. The weight loss rate, polyphenol oxidase（PPO） activity and firmness and before and after storage observation of Pleurotus eryngii bodies indicated that 0.3 μL/L of 1-MCP was the best in slowing down the weight loss rate, reducing the browning and softening level, and changes of the fruiting bodies microstructure. It improved the quality of freshness-keeping and extended the storage period.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2012年第8期231-234,共4页
Food and Fermentation Industries
基金
国家自然科学基金资助项目(30972064)
