Primary Study on Preservation Technology and Browning Mechanism of Volvariella volvacen

doi:10.7506/spkx1002-6630-200904064

Abstract

Abstract:

In order to develop preservation technology of Volvariella volvacen, effects of storage temperature, packaging method, anti-browning agent (cysteine) concentration and its maturity of Volvariella volvacen on its browning and soft rot rates were investigated, and effects of these factors on specific activities of peroxidase (POD) and polyphenol oxidase (PPO) of Volvariella volvacen to make clear its browning mechanism. The results showed that the most suitable storage temperature is 13 ℃. for Volvariella volvacen. The lifetime can be extended to 9 days at least by multiple-factors treatment and to 11 days by sealed package with browning rate 54%, longer 5 days than reported that. NaCl, VC, andcitric acid have some preservation and antibrowning effects on Volvariella volvacen. PPO plays leading role in browning of Volvariella volvacen .

Key words: Volvariella volvacen, preservation, browning mechanism

CLC Number:

TS225.3

RONG Rui-fen，YE Lei，LI Li-yun. Primary Study on Preservation Technology and Browning Mechanism of Volvariella volvacen[J]. FOOD SCIENCE, 2009, 30(4 ): 282-285.

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Primary Study on Preservation Technology and Browning Mechanism of Volvariella volvacen

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