香菇保鲜技术的研究  

STUDIES ON THE TECHNIQUES OF KEEPING FRESH SHIITAKE MUSHROOM

作　　者：刘日新[1] 刘明英[1] 沈鹏 王振亮[1] 宫秀荣 王富民[1] 

机构地区：[1]上海市农业科学院食用菌研究所

出　　处：《中国食用菌》1989年第3期3-5,共3页Edible Fungi of China

摘　　要：香菇在国内外市场享有盛誉,现在鲜菇比干菇更受人们欢迎。香菇采收后。菌褶容易发生褐变。失重萎缩。丧失鲜菇风味。为了延长鲜销的货架寿命,本试验研究了包装材料、保鲜方法及去异味剂。试验表明,以纸塑袋密封包装,加入天然去异味剂,用自发气调法保鲜,可防止褐变和失重,控制异味发生和质地下降,5℃下能保存15天左右。Shiitake mushroom is one popular kind of edible fungi. At present, the fresh mushrooms are more welcomed than dry mushrooms. After harvest, gill browning, weight reducing and loss of natural deliciousness take place very easy. For prolonging the shelf life of fresh shiitake mushrooms, the packaging material, the methods of keeping fresh mushrooms and the relieving peculiar smell material were studied. The result showed that the gill browning, weight reducing, peculiar smell creating and texture lossing can be controlled by the modified atmosphere (MA) method with paper-plastie bag and natural relieving peculiar smell material. Using this technique, the fresh shiitake mushroom can be stored about 15 days at 5℃.

关 键 词：香菇 保鲜技术 自发气调 褐变 

分 类 号：S646.120.9[农业科学—蔬菜学]