不同包装材料对草菇保鲜效果的影响

Influences of Different Package Materials on the Fresh-keeping Effect of Volvariella volvacea

为分析不同包装材料对草菇保鲜效果的影响,分别采用普通塑料袋、纳米保鲜袋、微孔保鲜袋、物理活性保鲜袋4种包装袋进行处理,在温度(15±1)℃、贮藏环境相对湿度约85%的恒温柜内进行贮藏。以失重率、感官品质、硬度、维生素C含量等为考察指标,探讨不同包装材料对草菇贮藏过程中保鲜效果的影响。结果表明,采用微孔保鲜袋有效降低了草菇贮藏期间的失重率,4 d后失重率仅2.86%,新鲜度0.56,硬度0.64 kg,可溶性固形物及V_C含量均高于其他包装袋,能够维持较高的营养价值,提高贮藏品质,延长贮藏时间,其保鲜效果最佳。

In order to analyze the influences of different package materials on the fresh-preservation effect of Volvariella volvacea , V.volvacea were treated with common plastic bag, nano fresh-keeping bag, microporous fresh-keeping bag and physical activity fresh-keeping bag. And V.volvacea were stored in a thermostatic cabinet under the conditions of temperature (15±1)℃ and the relative humidity of about 85%. Taking weight loss ratio, sensory quality, hardness, and content of V C as observation indices, the influences of different package materials on fresh-keeping effect of V.volvacea during the storage process were discussed. The results showed that the weight loss ratio of V.volvacea during the storage process was effectively reduced by using microporous fresh-keeping bag, the weight loss ratio was only 2.86%, the freshness was 0.56, the hardness was 0.64 kg. The content of soluble solids and V C treated with microporous fresh-keeping bag were higher than those packed with other package materials. Packing V.volvacea with microporous fresh-keeping bag could maintain higher nutritive value, improve the storage quality and prolong storage time. Therefore, microporous fresh-keeping bag had the best fresh-keeping effect.