不同浓度1-MCP处理对杏鲍菇采后贮藏品质的影响  

Effects of Different Concentrations of 1-MCP Treatments on Post-harvest Storage of Pleurotus eryngii

作　　者：赵春燕[1] 马芳菲[1] 冯叙桥[1] 刘诗阳[1] 

机构地区：[1]沈阳农业大学食品学院,辽宁沈阳110866

出　　处：《食品与发酵工业》2012年第8期231-234,共4页Food and Fermentation Industries

基　　金：国家自然科学基金资助项目(30972064)

摘　　要：以杏鲍菇为试材,研究了不同浓度的1-MCP处理对杏鲍菇采后贮藏品质的影响。失重率、多酚氧化酶(PPO)活性、硬度等生理指标的测定结果及对贮藏前后菇体断面微细结构进行观察的结果表明,1-MCP的处理浓度为0.3μL/L时,能有效减缓菇的失重率、褐变和软化程度、减小菇体断面微细结构的变化,具有明显的保鲜效果,有利于延长杏鲍菇的贮藏期。The effects of 1-methylcyclopropene （1-MCP） with different concentrations on post-harvest storage of Pleurotus eryngii were studied. The weight loss rate, polyphenol oxidase（PPO） activity and firmness and before and after storage observation of Pleurotus eryngii bodies indicated that 0.3 μL/L of 1-MCP was the best in slowing down the weight loss rate, reducing the browning and softening level, and changes of the fruiting bodies microstructure. It improved the quality of freshness-keeping and extended the storage period.

关 键 词：1-甲基环丙烯(1-MCP) 杏鲍菇 贮藏品质 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]