乙醇熏蒸对杏鲍菇贮藏品质的影响

Effects of ethanol fumigation on the storage quality of Pleurotus eryngii

采用300、350、400、450、500μL/L的乙醇对杏鲍菇进行熏蒸处理,以不加处理为空白对照。通过测定杏鲍菇的呼吸强度、褐变度、细胞渗透率、失重率、Vc含量等指标来比较不同浓度乙醇熏蒸的保鲜效果。结果表明:400μL/L乙醇熏蒸的杏鲍菇贮藏品质最好,杏鲍菇的呼吸强度、褐变度被显著抑制,细胞渗透率和失重率显著降低,Vc含量的下降被有效减缓,杏鲍菇的感官品质被较好保持,货架期能延长至14 d。

in order to investigate the effects of ethanol fumigation on the storage quality of Pleurotus eryngii,300,350,400,450,500μL/L ethanol were used to fumigate P.eryngii and no treatment was used as a blank control.By measuring the respiratory intensity,browning degree,cell permeability,weight loss rate and Vc content of P.eryngii,the effect of ethanol fumigation of different concentration was compared. The main results showed that the storage quality under400μL/L ethanol fumigation was the best,which respiratory intensity and browning degree of P.eryngii could be significantly inhibited,cell permeability and weight loss rate.could be markedly reduced,decrease of Vc content could be effectively slow down,and sensory quality of P.eryngii could be better maintained.And the shelf-life might be extended to14days.