食品科学

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氩气气调包装对鲜切香菇品质的影响

赵春霞,胡 蓉,魏 丹,张 敏   

  1. 西南大学食品科学学院,农业部农产品贮藏保鲜质量安全风险评估实验室(重庆),重庆市特色食品工程技术研究中心,重庆 400715
  • 出版日期:2013-09-25 发布日期:2013-09-27

Effect of Modified Atmosphere Packaging (MAP) with Argon on the Quality of Fresh-Cut Lentinus edodes

ZHAO Chun-xia,HU Rong,WEI Dan,ZHANG Min   

  1. Laboratory of Quality & Safety Risk Assessment for Argo-products on Storage and Preservation (Chongqing),Ministry of Agriculture, Chongqing Special Food Programme and Technology Research Center,College of Food Science, Southwest University, Chongqing 400715, China
  • Online:2013-09-25 Published:2013-09-27

摘要:

采用氩气对鲜切香菇进行气调包装,通过测定贮藏中鲜切香菇的呼吸强度、质量损失率、硬度、可溶性固形物含量、白度等指标,研究不同体积分数的氩气对鲜切香菇品质的影响。结果表明,在温度为4℃,相对湿度为90%的环境下,90%高体积分数氩气能轻微抑制其呼吸强度并维持可溶性固形物含量;氩气能维持较高的硬度和白度,且氩气体积分数越高,效果越好;氩气对鲜切香菇质量损失率的影响并不显著。

关键词: 鲜切香菇, 氩气, 气调包装, 保鲜

Abstract:

Fresh-cut Lentinus edodes were packaged in modified atmosphere with argon and stored at 4 ℃. The effects of
different concentrations of argon on the quality of fresh L. edodes were studied by measuring respiration rate, weight loss
rate, soluble solid content, hardness, and whiteness during the storage period. Results indicated that 90% of argon could
slightly inhibit the respiration rate and maintain the soluble solid content. Argon could maintain the high hardness value and
whiteness value; the higher the concentration of argon, the higher the values. Argon had no significant effect on the weight
loss rate of fresh-cut L. edodes when the environmental temperature was 4 ℃ and the relative humidity was 90%.

Key words: fresh-cut L. edodes, argon, modified atmosphere packaging, preservation