真空预冷压力对杏鲍菇采后贮藏品质的影响

Effect of Vacuum Precooling Pressure on Postharvest Storage Quality of Pleurotus eryngii

为获得真空预冷对杏鲍菇品质及其后续贮藏的影响规律,通过7组不同的预冷压力及对照组,观察真空预冷过程中压力及温度的变化趋势。在贮藏后期,测定失重率、呼吸速率、质构、电导率等指标,水分快速蒸发导致的失重率增大,与杏鲍菇自身呼吸速度减弱导致的失重率减小共同作用,得出真空预冷压力1000 Pa时对杏鲍菇保鲜和延长贮藏时间起到较好作用。研究不同预冷压力对果蔬贮藏品质的影响,提出真空预冷的优化配置方案,提高杏鲍菇鲜度及贮藏时间。

In order to obtain the effect of vacuum precooling on the quality and subsequent storage of Pleurotus eryngii,seven different precooling pressures and control groups were used to observe the change trend of pressure and temperature during vacuum precooling.At the later stage of storage,the weight loss rate,respiration rate,texture,electrical conductivity and other indicators were measured.The results showed that the weight loss rate increased due to the rapid evaporation of water and the decrease of weight loss rate caused by the decrease of respiration rate of Pleurotus eryngii.It was concluded that vacuum precooling pressure of 1000 Pa played a good role in keeping Pleurotus eryngii fresh and prolonging the storage time.In order to improve the freshness and storage time of Pleurotus eryngii,the effects of different precooling pressures on the storage quality of fruits and vegetables were studied.