食品科学
• 包装贮运 • 上一篇 下一篇
薛 伟，王 悦
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XUE Wei，WANG Yue
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摘要：
研究松茸在温度2～3℃、相对湿度85%～90%贮藏条件下，不同气体比例、包装材料和薄膜厚度对松茸保鲜效果的影响，通过对呼吸强度、质量损失率、褐变指数、细胞膜透性等松茸包装后理化指标的测定，确定松茸最佳保鲜包装方式。结果表明：松茸保鲜包装效果最好的组合为气体比例V(O2):V(CO2):V(N2)=3:20:77、包装材料PVC、薄膜厚度0.05mm，可延长保鲜期到7d左右。
关键词: 松茸, 包装材料, 气调包装
Abstract:
Under the storage conditions of 2－3 ℃ and 85%－90% relative humidity, the effects of gas composition, differnet packaging materials and film thickness on the preservation of Tricholoma matsutake were explored through determining respiratory intensity, weight loss rate, browning index, cell membrane permeability and other physiochemical indexes. The results showed that a V(O2): V(CO2): V(N2) ratio of 3:20:77 and packaging in a PVC film 0.05 mm thick provided optimum preservation of Tricholoma matsutake, prolonging the shelf life to about 7 d.
Key words: Tricholoma matsutake, packaging material, modified atmosphere packaging
薛 伟，王 悦. 气调保鲜包装对松茸生理特性的影响[J]. 食品科学, doi: 10.7506/spkx1002-6630-201312068.
XUE Wei，WANG Yue. Influence of Modified Atmosphere Packaging on Physiological Characteristics of Tricholoma matsutake[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201312068.
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https://www.spkx.net.cn/CN/Y2013/V34/I12/327
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