真空预冷技术在姬菇保鲜上的应用研究  

Research on Vacuum Precooling Technology on Pleurotus cornucopiae Preservation

作　　者：倪淑君[1] 王延锋[2] 韩省华 张海峰[1] 沈雯 许珊珊[1] 

机构地区：[1]黑龙江省农业科学院畜牧研究所,黑龙江哈尔滨150086 [2]黑龙江省农业科学院牡丹江分院,黑龙江牡丹江157041 [3]杭州华丹农产品有限公司,江苏杭州310024

出　　处：《黑龙江农业科学》2014年第5期110-112,共3页Heilongjiang Agricultural Sciences

基　　金：公益性行业(农业)科研专项经费资助项目(2013 03080);黑龙江省应用技术研究与开发计划项目(GC 13B107)

摘　　要：为探讨真空预冷对姬菇的保鲜效果,以姬菇为原料,以感官品质和菇体失水率为评价指标,对比研究经真空预冷处理与未经处理的姬菇在4、10和27℃3种条件下的储藏情况。结果表明:采用真空预冷,可以减缓姬菇感官品质及失水率的下降速度,有效延长贮藏期。In order to study the preservation effect of vacuum precooling on Pleurotus cornucopiae, taking Pleurotus cornucopiae as experimental materials and taking sensory score and mushroom body weight loss rate as two evaluation indexes, the contrast research was carried out under the condition of three kinds of storage（4,10 and 27 ℃ ）between vacuum cold treatment and non-vacuum condition. The results showed that the vacuum cooling samples could slow the drop speed of sensory quality and mushroom body weight loss rate,and it could prolong the storage period effectively.

关 键 词：姬菇 真空预冷 感官品质 失水率 

分 类 号：S646[农业科学—蔬菜学]