草菇聚乳酸覆膜盒装保鲜贮藏研究

Research of Cartons Packed with Polylactide Film on Preservation of Straw Mushroom

研究聚乳酸薄膜盒装保鲜贮藏,与目前通用的聚乙烯、聚氯乙烯和聚丙烯塑料薄膜相比较,探索PLA覆膜在草菇保鲜贮藏应用上的优越性。结果表明:采用瓦楞纸盒覆膜结合打孔保鲜贮藏,均能不同程度地保持草菇的感官品质和子实体硬度、降低子实体质量损失率和褐变度、延缓可溶性蛋白和总糖含量下降和延长保鲜期。采用生物可降解聚乳酸覆膜,能有效抑制贮藏期感官品质的劣变与保持品质,保鲜草菇贮藏期达到10 d,获得较好的鲜活贮藏品质。

The aim of the present work was to compare the effects of preservative films of polylactide, polyethylene, polyvinyl chloride and polypropylene on the storage quality and physicochemical properties of biodegradable material cartons packed with perforated film to study the advantages of the applying PLA film in preserving the quality of straw mushroom. The results showed that all the preservative films investigated could maintain the sensory quality of straw mushroom to different extents, retain higher contents of soluble protein and polysaccharide, and maintain high firmness and sensory grade and low browning degree and extended the shelf life. The feasibility and advantage of straw mushroom packed in cartons covered with perforated PLA film on preservation could effectively inhibit the sensory quality deterioration maintain its nutritional value at a higher level, improve its green preservation quality, and extend the commercial shelf life to 10 d.