3种关键因素对美味牛肝菌保鲜效果的影响  

Preservation Effect of Three Key Factors on Boletus bainiugan

作　　者：杨燕[1] 张燕[1] 胡毅楠 全丽芳 雷环 

机构地区：[1]云南省应用技术研究院,云南昆明650051 [2]云南工程农业科技示范园有限公司,云南昆明650051

出　　处：《中国食用菌》2017年第1期66-74,共9页Edible Fungi of China

摘　　要：采用完全随机试验研究贮藏气体、冷藏温度和保鲜袋材质对美味牛肝菌贮藏过程中的Vc含量、呼吸强度和失重率的动态变化影响。结果表明:空气、2℃和PVDC膜结合的保鲜方法对美味牛肝菌的保鲜效果最好。Based on the completely randomized experiment of storage gas, storage temperature and material of storage bags, the tendency of Vitamin C contents, respiratory intensity and weight loss of Boletus bainiugan were studied. The results showed that the treatment stored at 2℃, air and PVDC film package had the best preservation effect for the preservation of B. bainiugan.

关 键 词：美味牛肝菌 保鲜 完全随机试验 贮藏气体 冷藏温度 保鲜袋材质 

分 类 号：S646.3[农业科学—蔬菜学]