复合保鲜剂处理对货架期杏鲍菇保鲜效果的影响  

Effect of Compound Preservative Treatment on the Preservation Effectof Pleurotus eryngii during Shelf Period

作　　者：陈会燕[1] 王亮[1] 张微[1] 张立新[1] 杨志国 张晓宇[1] 李超[1] CHEN Hui-yan;WANG Liang;ZHANG Wei;ZHANG Li-xin;YANG Zhi-guo;ZHANG Xiao-yu;LI Chao(Insitute of Farm Produce Storage and Freshening,Shanxi Academy of Agricultural Sciences,Taiyuan 030031,China)

机构地区：[1]山西省农业科学院农产品贮藏保鲜研究所

出　　处：《科学技术与工程》2019年第30期78-84,共7页Science Technology and Engineering

基　　金：2017年山西省重点研发计划“农谷”研发专项资助

摘　　要：为探究在常温(21℃左右)条件下,复合保鲜剂(0.6%NaCl和大蒜素以不同比例配合)处理对杏鲍菇保鲜效果的影响,以杏鲍菇为试验材料,通过使用3种比例(1∶1、1∶2、2∶1)配合的复合保鲜剂,结合聚丙烯(polypropylene,PP)保鲜袋包装,处理杏鲍菇,研究复合保鲜剂对杏鲍菇的感官评定、失重率、呼吸强度、颜色变化、电导率的影响。结果表明:在常温贮藏过程中,经复合保鲜剂处理的3组杏鲍菇的质地品质高于对照组。其中,复合保鲜剂以2∶1比例配合处理杏鲍菇时,其效果优于其他两种比例的处理。可见,常温条件下,以2∶1比例配合的复合保鲜剂对货架期杏鲍菇保鲜效果较好。In order to explore the effect of compound preservative(0.6%NaCl and allicin in different proportions)on the fresh-keeping effect of Pleurotus eryngii under normal temperature(about 21℃),compound preservative of three matching ratio of 1∶1,1∶2,2∶1 and polypropylene(PP)preservative bag packaging were used to treat the Pleurotus eryngii to research on the effects of the sensory evaluation,weight loss rate,respiratory intensity,color change and conductivity.The results show that during the storage at normal temperature,the quality of the three groups of Pleurotus eryngii treated with compound preservative are higher than that of the control group.Among them,when the ratio is 2∶1,the effect is better than other treatments.It can be seen that under normal temperature conditions,the compound preservative with 2∶1 ratio has better preservation effect on Pleurotus eryngii during shelf period.

关 键 词：杏鲍菇 常温贮藏 复合保鲜剂 0.6%NaCl 大蒜素 保鲜 

分 类 号：S646.1[农业科学—蔬菜学]