温度对糙皮侧耳贮藏品质的影响

Effect of Storage Temperature on Pleurotus ostreatus Fruit Body Quality

通过对糙皮侧耳（Pleurotusostreatus）子实体在0、2．5和5℃恒温贮藏和0℃温度波动贮藏对比试验，通过对失重率、呼吸强度、色泽（L＊值和b＊值）、细胞膜相对电导率、可溶性固形物的测定及感官评定研究了温度对糙皮侧耳子实体品质的影响。结果表明，贮藏温度和温度波动会对糙皮侧耳子实体品质造成明显的影响，5℃恒温贮藏的糙皮侧耳品质最差，0℃是最适宜糙皮侧耳子实体贮藏的温度，但贮藏过程中的温度波动显著影响糙皮侧耳子实体品质，会使子实体的失重率、呼吸强度、b＊值和细胞膜相对电导率升高，可溶性固形物含量和感官评定值下降。

Fresh Pleurotus ostreatus fruit bodies were stored at three different constant temperatures （0 ℃, 2.5 ℃ and 5 ℃ ） and a once daily fluctuating temperature regime whereby they were stored initially at 0 ℃ for 4 h, after which the storage temperature was raised gradually to 5 ℃ within I h, maintained at 5 ℃for 2 h, then gradually decreased to 0 ℃ within 1 h. Fruit body samples were taken at 24 h intervals, assessed for weight loss, respiration rate, color （L＊ value and b＊ values）, relative electrolyte leakage and total soluble solids, and subjected to sensory evaluation. Storage at 5 ℃ and 0 ℃yielded fruit bodies of the poorest and highest quality, respectively. However, temperature fluctuation during storage led to increases in the rate of weight loss, respiration rate, b＊ value and relative electrolyte leakage rate, and to decreases in soluble solids content and sensory evaluation score.