真姬菇保鲜的初步研究

Preliminary study on the preservation of Hypsizygus marmoreus

针对真姬菇工厂的现实情况以及保鲜的可操作性,研究了6种不同处理方式对真姬菇保鲜效果的影响。结果表明,切除菇脚(即菌柄与培养料的接触部分),选择0.05 mm的聚乙烯袋包装,封口,放置4℃保鲜的方式与其他实验组相比,真姬菇保鲜期延长(4~7)d,保鲜效果显著。同时,其可以较好地保持真姬菇的外观品质,延缓总糖、还原糖、可溶性蛋白的流失,抑制了MDA的积累,降低储藏期间PPO活性,使CAT的活性保持较高水平,抑制真姬菇的褐变,为真姬菇企业贮藏保鲜方法的选择提供了理论依据。

According to the realistic condition and the operability of fresh-keeping in the factory, in present study, the effects of 6 kinds of different treatments on the Hypsizygus marmoreus preservation were investigated. Compared with other experimental groups, M3 treatment which mushroom without foot（the contact part of the stalk and the medium）, packed with 0.05 mm polyethylene wrapper, sealed and storaged at 4 ℃ was the best to prolong the shelf life about 4-7 days. H. marmoreus with the M3 treatment got a higher score of sensory evaluation, and showed the least loss of total sugar, reducing sugar and soluble protein and least MDA accumulation. Meanwhile, under the M3 treatment, the activity of PPO and browing degree decreased and the CAT activity increased obviously. The above results could provide a theoretical basis of preservation methods selecting for Hypsizygus marmoreus enterprises.