臭氧处理对海鲜菇贮藏期防腐保鲜效应的影响  

Effect of Ozone Treatment on Preservation of Hypsizygus marmoreus during Storage

作　　者：汤艺 周洁 王义 徐兵[1] TANG Yi;ZHOU Jie;WANG Yi;XU Bing(School of Biology and Food Engineering,Changshu Institute of Technology,Changshu 215500,China)

机构地区：[1]常熟理工学院生物与食品工程学院,江苏常熟215500

出　　处：《常熟理工学院学报》2020年第2期113-117,共5页Journal of Changshu Institute of Technology

基　　金：常熟市农业科技创新项目“羊肚菌设施化高效栽培技术集成与示范”(CN201715)。

摘　　要：以海鲜菇为材料,分别用浓度为0,1.94,3.88,5.82,7.76,9.70 mg/L的臭氧,处理海鲜菇子实体1 min,并贮藏至5℃的低温环境下,定期记录海鲜菇子实体中菌落总数、霉菌、酵母菌、大肠菌群以及腐败程度,观察分析贮藏期臭氧对海鲜菇子实体中微生物数量及腐败程度的影响.结果表明,以5.82 mg/L浓度的臭氧处理海鲜菇子实体后的保鲜效果相对较好,有效抑制了微生物的生长及腐败速度.The fruiting bodies of Hypsizygus marmoreus were treated with ozone produced by the ozone generator with 5.0 g/h concentration for 0,1.94,3.88,5.82,7.76,9.70 mg/L respectively.The fruiting bodies of Hypsizygus marmoreus were stored at a low temperature of 5℃for 1 minute.The total number of colonies,fungi,yeasts,coliforms and the degree of spoilage in fruiting bodies of Hypsizygus marmoreus were recorded regularly.The fruiting bodies of Hypsizygus marmoreus were observed by ozone during storage.The influence on microorganism quantity and corruption degree was analyzed.The results showed that ozone treatment with 5.82 mg/L had a relatively good effect on the preservation of fruiting bodies of Hypsizygus marmoreus and effectively inhibited the growth of microorganisms and the speed of spoilage.

关 键 词：海鲜菇 臭氧 贮藏保鲜 

分 类 号：Q78[生物学—分子生物学]