摘要
以质脆、颜色鲜艳的榆黄蘑 (Pleurotuscitrinopileatus)为试材 ,研究了丝瓜伤流液对食用菌的保鲜效果。结果表明 :丝瓜伤流液能有效延长食用菌的贮藏期 ,有利于保持商品质量。 75 %的有棱丝瓜伤流液保鲜效果最好 ,榆黄蘑菌盖开裂、变色、腐败变味等变质性状的出现比对照推迟4～ 6d ,10 0℃下贮藏到 12d时 ,失重仅为水对照的 5 4 17% 。
Pleurotus citrinopileatus were used to study the effects of bleeding sap of sponge gourd as fresh-keeping agent on Mushroom.The results showed that bleeding sap of sponge gourd could effectively prolong storage stage of mushroom and be conducive to maintaining commodity quality. Of all the treatments, 0.75 volume fraction of bleeding sap of ridged sponge gourd had the best fresh-keeping effect, compared with the control treatment, the emergence of different symptoms of deterioration such as pileus split,color change,decay and smell-up deferred 4～6days; when reserved at 10 0C for 12 days, weightlessness treated with 75% RSG bleeding sap was 54.17% of control treatment, and was lower than control and other treatments highly significantly.
出处
《中国农学通报》
CSCD
2004年第2期63-64,66,共3页
Chinese Agricultural Science Bulletin
关键词
丝瓜伤流液
食用菌
保鲜效果
贮藏期
商品质量
Bleeding sap of sponge gourd
Mushroom
Pleurotus citrinopileatus
Fresh-keeping
