双孢蘑菇保鲜技术的研究  

STUDIES ON THE TECHNIQUE OF KEEPING FRESH AGARICUS BISPORUS

作　　者：朱金华[1] 宋智[2] 

机构地区：[1]江苏工学院 [2]河北农业技术师范学院农业工程系

出　　处：《河北农业技术师范学院学报》1992年第3期57-63,共7页

摘　　要：本文研究了在不同条件下贮藏双孢蘑菇dd、7d、10d、12d后,其色泽、氨基酸含量的变化,分析了这种变化对蘑菇鲜度、风味、褐变程度的影响关系,最后本文提出了适宜的贮藏条件——低温自发气调贮藏即MA贮藏(10℃、高密度聚乙烯薄膜包装),结果表明:在该条件下贮存7d、其氨基酸含量未见下降;贮存12d菇体仍无褐变和异味产生、其氨基酸总量仍占贮存前氨基酸总量的59.2％、起到了良好的保鲜作用。Stored under ditferent conditions for 4d、7d、10d、12d、the changes of the content and ingredient of Amino Acid in Agaricus Bisporus were analysed and the relationship between the changes and the fresh degree of Mushroom or flavour, etc were revealed. The content of Amino Acid can be a standard of appraising its fresh degree. The paper also put forward the suitable storing condltion-Modified Atmosphere at Low Temperature(10℃ Packing Material: High-density Polyethylone Pellicular). the conclusion showed: The Amino Acid content didn't reduce when mushrooms were stored -under the condition for 7 days. after 12 days under the condition, The fresh Mushrooms didn't present brooming and peculiar smell. Its content ot Amino Acid was about 59.2 percent of all content. The offect is satisfied.

关 键 词：二孢蘑菇 氨基酸 保鲜 

分 类 号：S646.110.9[农业科学—蔬菜学]