摘要
为了提高平菇贮藏保鲜质量、延长货架期,在单一保鲜剂试验基础上,选取二氧化氯、乳酸钙、水杨酸为保鲜剂,在10℃的贮藏环境下对平菇进行了3因素3水平L9(33)正交实验处理,选择感官综合评分和失重率为观测指标,从中筛选出保鲜效果最好的复方保鲜剂。结果表明:最优处理组合为二氧化氯0.005%+乳酸钙0.5%+水杨酸0.025%。该复方保鲜剂能在10d贮藏期内10℃冷藏下较好保持平菇外观品质,并可有效抑制总糖含量和可溶性蛋白含量的下降,同时还能延缓丙二醛(MDA)含量的上升,降低多酚氧化酶(PPO)活性。
In order to improve the shelf-life period and the freshness quality of Pleurotus ostreatus,ClO2,calcium lactate and salicylic acid（SA）were selected as preservatives based on study of single preservative for L9（33）orthogonal experiment in the preservation of Pleurotus ostreatus under the storage environment of 10℃,and the weight loss and sensory scores were examined in order to select the most effective composite preservative.The results showed that at10℃,the concentration of preservative agents 0.005% ClO2＋0.5%calcium lactate＋0.025%SA was the best.During the storage period of 10 days,this treatment was effective in maintenance good quality and could postpone the decreasing of reducing sugar,soluble protein and the increasing of MDA,with activities of PPO inhibited.
出处
《北方园艺》
CAS
北大核心
2014年第18期151-154,共4页
Northern Horticulture
基金
河北省教育厅科学研究计划资助项目(Z2010111)
邯郸市资源植物重点实验室资助项目(1018601186)
邯郸学院硕博启动基金资助项目(2009009)
关键词
平菇
复方保鲜剂
二氧化氯
乳酸钙
水杨酸
Pleurotus ostreatus
composite preservative
ClO2
calcium lactate
salicylic acid（SA）
