白灵菇化学保鲜技术研究  

Preliminary Study on Fresh-keeping Technology of Pleurotus nebrodensis

作　　者：王振河[1] 汤菊香[1] 窦艳萍[1] 

机构地区：[1]河南科技学院生物工程系,河南新乡453003

出　　处：《安徽农业科学》2005年第5期829-829,831,共2页Journal of Anhui Agricultural Sciences

摘　　要：采用化学保鲜液浸泡白灵菇子实体,可以明显延长其保鲜贮藏时间。该试验结果表明:用浓度0.2%焦亚硫酸钠浸泡白灵菇5min后,晾干表面水分,用塑料托盘保鲜膜包装,在温度5～10℃下贮藏,保鲜效果最佳。该方法可使白灵菇保鲜期延长至10d。The fresh-keeping stage of Pleurotus nebrodensis can be obviously prolonged after being soaked with liquid chemical. The result showed that the best method was to soak fruit in 0.2% Na_2S_2O_5 for 5 minutes, then were air-dried and stored in plastic plates and covered with fresh-keeping membrane. In this way, the fruit of Pleurotus nebrodensis can be kept for 10 days.

关 键 词：白灵菇 焦亚硫酸钠 比久(R9) 保鲜 

分 类 号：S646.14[农业科学—蔬菜学]