初始气体比例对白玉菇常温气调贮藏品质的影响  

The Influences of Initial O_2 and CO_2 Ratio on the Quality of White Hypsizygus marmoreus During MAP Storage at Room Temperature

作　　者：王欣[1] 周春梅[1] 刘宝林[1] 雷磊[1] 唐惠明 孙燕敏 

机构地区：[1]上海理工大学食品质量与安全研究所,上海200093 [2]上海五钢气体有限责任公司,上海200940

出　　处：《食品与发酵工业》2011年第6期206-211,共6页Food and Fermentation Industries

基　　金：国家自然科学基金项目(50776060);上海市启明星项目(07QA14042);上海市自然基金项目(10ZR1420700);教育部新世纪优秀人才支持计划项目(NCET-07-0559);上海市教委重点学科项目(S30503);上海市东方学者项目资助

摘　　要：在分析不同薄膜包装材料对白玉菇自发气调保鲜过程中气体成分影响规律的基础上,筛选出3组白玉菇气调包装的初始气体比例,以充入空气为对照组,考察不同气调包装条件下的白玉菇常温贮藏过程中的生理、生化指标的变化。结果表明:白玉菇对CO2敏感,高浓度CO2会增加白玉菇的褐变程度,当初始气体比例为O20.4%+CO213.0%+N286.6%时,可有效推迟白玉菇呼吸高峰及PPO活性高峰;保持较低的失重率及较高的硬度;包装内形成低O2和高CO2气体组成,可使白玉菇可溶性总糖含量维持在较高水平上。保鲜时间可达7d以上,具有较好的保鲜效果。After the analysis of the effects of different packaging films on the changes of gas content,three groups of initial O2 and CO2 ratio were chosen for the preservation of white Hypsizygus marmoreus,and the effects of these groups on several quality indexes of white Hypsizygus marmoreus were studied.The air package was used as control.The results indicated that the white Hypsizygus marmoreus was sensitive to CO2,higher content of CO2 would speed the browning degree.When the initial O2 and CO2 ratio was O2 0.4%＋CO2 13.0%＋N2 86.6%,the sensory index and rigidity could be well maintained;the respiration rate and the activity of PPO could be significantly depressed;the gas composition of low O2 and high CO2 could be achieved.The losses of total soluble sugar reduced and the shelf-life was prolonged to more than 7d.This indicated that MAP is a better storage method.

关 键 词：气调包装 白玉菇 贮藏品质 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]