秀珍菇保鲜技术研究

食品科学 ›› 2005, Vol. 26 ›› Issue (2): 231-233.

秀珍菇保鲜技术研究

姚亚平, 冯志勇, 郭倩

陕西省农业工程勘察设计院；上海市农业遗传育种重点开放实验室；上海市农业科学院食用菌研究所

出版日期:2005-02-15 发布日期:2011-09-19

Study on Fresh-keeping Technique of Pleurotus geesteranus

YAO Ya-Ping, FENG Zhi-Yong, GUO Qian

1.The Academe of Reconnaissance and Design of Agricultural Engineering in Shaanxi Province;2. Key Lab of Agriculture Genetics and Breeding of Shanghai;3.Edible Fungi Institute, Shanghai Academy of Agricultural Sciences

Online:2005-02-15 Published:2011-09-19

摘要/Abstract

摘要： 比较了秀珍菇低温保鲜、自发气调保鲜、低温真空保鲜效果。结果表明,低温真空保鲜效果最佳,能有效地延缓秀珍菇变色、变味,抑制菌柄气生菌丝发生,减少水分损失,可以使秀珍菇保鲜期限超过9d。

关键词: 秀珍菇, 低温保鲜, 自发气调保鲜, 低温真空保鲜

Abstract: The effect of low temperature, spontaneous atmospheric control, low temperature with vacuum on the fresh-keeping results of Pleurotus geesteranus fruitbodies was compared. The experimental results showed that the fresh-keeping result of the comprehensive method of low temperature with vacuum was the optimum, which would effectively postpone the colour and odour change, reduce the water loss of P. geesteranus fruitbodies, inhibit the occurrence of aerial mycelia on the stipe and prolong the fresh-keeping period of P. geesteranus fruitbodies for over 9d.

Key words: Pleurotus geesteranus, low-temperature preservation, spontaneous air-adjusting preservation, low-tem- perature and vacuum preservation

姚亚平, 冯志勇, 郭倩. 秀珍菇保鲜技术研究[J]. 食品科学, 2005, 26(2): 231-233.

YAO Ya-Ping, FENG Zhi-Yong, GUO Qian. Study on Fresh-keeping Technique of Pleurotus geesteranus[J]. FOOD SCIENCE, 2005, 26(2): 231-233.

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