茶薪菇贮藏特性研究  

Study of Storage Quality of Agrocybechaxingu

作　　者：段颖[1] 韩永斌[1] 耿胜荣[1] 顾振新[1] 王林贵 芮康林 

机构地区：[1]南京农业大学食品科技学院农业部农畜产品加工与质量控制重点开放实验室,江苏南京210095 [2]江苏省高淳县润生食品开发有限公司,江苏高淳211300

出　　处：《食品科学》2005年第1期235-237,共3页Food Science

基　　金：江苏省科技厅"十五"攻关项目(BE2003350)

摘　　要：本文对白色、棕色两个茶薪菇品种的贮藏特性进行了研究。结果表明,在(15±1)℃的贮藏温度下,棕色品种的呼吸强度、电导率、失重率、褐变度和蛋白质、氨基酸含量变化小于白色品种。可见,茶薪菇棕色品种比白色品种耐藏。The storage quality of white and brown Agrocybechaxingu was studied. It was concluded that the changes of respiration intensity, relative conductance rate, weight loss, brown degree and content of protein and amino acid of brown Agrocybechaxingu were lower than white ones. Visibly, brown Agrocybechaxingu are more fit for storage than those of white ones.

关 键 词：茶薪菇 贮藏特性 

分 类 号：S646.1[农业科学—蔬菜学]