FOOD SCIENCE ›› 2013, Vol. 34 ›› Issue (22): 315-321.

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Effect of Different Micro-vacuum Pressure on the Storage of Pleurtus ostreatus

WANG Xiao-xia，XU Ning，QIN Xiao-jie，XU Xin，LIU Miao-yan，LIU Dan，XIAO Hong-mei   

  1. 1. Key Laboratory of Food Processing and Quality Control, Ministry of Agriculture, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China；2. Nanjing Institute of Supervision and Testing on Product Quality, Nanjing 210028, China
  • Received:2012-09-16 Revised:2013-09-27 Online:2013-11-25 Published:2013-12-05

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Abstract:

In order to evaluate the effect of micro-vacuum conditions on the storage of Pleurotus ostreatus, the physiologic change of Pleurotus ostreatus under different vacuum pressure(400-500torr、500-600torr、600-700torr) were studied contrasted with that under modified atmosphere packaging storage at 3±0.5℃. The results showed that micro-vacuum conditions could inhibit the respiratory intensity, delay the decline of soluble protein content, the rising of browning degree and the increasing of relative leakage rate significantly(P＜0.05) ,but the weight loss of control group was lowest. Pleurotus ostreatus under 500-600torr had a better preservation performance than that under 400-500torr and 600-700torr(P＜0.05).