3种保鲜剂对香菇保鲜效果  

Effects of Three Preservatives on Fruit of Lentinus edodes for Fresh-keeping

作　　者：蒋冬花[1] 许朝渊[2] 张萍华[1] 夏丹[1] 

机构地区：[1]浙江师范大学化学与生命科学学院,浙江金华321004 [2]浙江师范大学保卫处,浙江金华321004

出　　处：《食品科学》2004年第9期194-197,共4页Food Science

基　　金：浙江省自然科学基金(302433)

摘　　要：比较分析了传统保鲜护色剂焦亚硫酸钠、食盐和天然高分子新型保鲜剂壳聚糖对香菇(Lentinus edodes)贮藏期间的保鲜效果。结果表明:1.5%壳聚糖涂膜处理能显著抑制香菇菇体腐烂、变色和腐败细菌的生长,提高持水力;同时可使菇体可溶性糖含量的下降速度和CO2释放速度减慢,细胞膜透性变小,MDA含量显著减少,SOD活性维持较高的水平。For searching a natural, safe and available preservative, the fresh-keeping effects of Na2S2O4, NaCl and chitosan withdifferent concentrations on fruits of Lentinus edodes were studied during storage. The results showed that 1.5% chitosan coatinghad the best preservative effects, decaying inhibited, microbe development refrained, color preserved, rate of water loss reducedsignificantly. Meanwhile, the declining of soluble sugar became slowly, the released quantity of CO2 reduced obviously, thepenetrability of cell membrane diminished, and the content of malondialdehyde (MDA) cut down remarkably, the activity ofsuperoxide dismutase (SOD) enhanced when the fruits were coated with 1.5% chitosan.

关 键 词：保鲜剂 香菇 保鲜效果 焦亚硫酸钠 食盐 壳聚糖 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]