不同温度对PE包装平菇保鲜效果的比较

Comparison of Fresh-keeping Effect of PE-packaged Pleurtus Ostreatus by Different Storage Temperatures

为比较不同温度对平菇保鲜的效果,以PE保鲜袋包装平菇为试验材料,以室温(15℃)贮藏为对照,分别对3℃、5℃、7℃贮藏条件下平菇的感官品质、失重率、呼吸强度、丙二醛含量、细胞膜透性等进行了分析。结果表明,随着贮藏温度的降低,平菇的保鲜效果明显提高。与对照相比,3℃、5℃、7℃条件下可显著提高平菇的感官分值,降低平菇的失重率、呼吸强度、丙二醛含量及细胞膜透性。其中,以3℃条件下平菇的保鲜效果最佳,贮藏期比对照延长了8天。

The fresh-keeping effects of PE-packaged Pleurotus ostreatus under 3 ℃ .5 ℃ ,7 ℃ were comparatively investigated ,which contrast to 15℃. The fresh-keeping effects were evaluated by measuring sensory indexes, weight loss rate, respiratory intensity, MDA content and relative leakage rate of PE-packaged Pleurotus ostreatus during storage. The resuhs showed：the lower storage temperature was, the better fresh-keeping effect was. The fresh-keeping effects were significant under 3℃ ,5℃,7℃ while highest sensory scores under 3℃.Weight loss rate, respiratory intensity, MDA content, relative leakage rate of PE-packaged Pleurotus ostreatus were lower than control group. The shelf time under 3℃ was eight days longer than control group.