草菇保鲜技术及有关生理变化  

THE TECHNIQUE OF KEEPING FRESHNESS OF STRAW MUSHROOM AND RELATED PHYSIOLOGICAL CHANGES.

作　　者：王富民[1] 宫秀荣 高君辉[1] 刘日新[1] 

机构地区：[1]上海市农业科学院食用菌研究所,上海201106

出　　处：《上海农业学报》1992年第3期60-66,共7页Acta Agriculturae Shanghai

基　　金：上海市青年科学基金

摘　　要：系统研究了草菇之起始质量、贮存温度、包装材料、包装方式及药剂处理等对草菇保鲜效果的影响;并采用失重率、硬度、开伞率、出水液化和异味5个质量因子综合评价草菇保鲜效果。结果表明,采用打孔自发气调法,辅以适宜的包装材料(纸塑复合袋)和贮存温度(15～20℃),可使草菇贮存保鲜72h,并使草菇子实体内蛋白质和氨基酸含量在此期间基本保持稳定。生理研究表明,草菇子实体内过氧化物酶和多酚氧化酶活性的变化与草菇保鲜效果密切相关,可作为草菇保鲜的生理指标。The effects of several factors,such as original quality,storage temperature, packing material,packing method and chemical treatment,on keeping freshness of straw mushroom(Volvariella volvacea)were systematically studied by the authors,five parame- ters as weight loss,cap opening,texture,water exudation and peculiar smell,were used to evaluate the fresh-keeping effects.The results indicated that fresh straw mushrooom could be stored at 15～20℃ for 72 hours(three days)without obvious variations in the contents of rough potein and 18 amino acids when packed in paper-plastic bags with modified atmosphere packging method by puncture. he physiological studies showed that variations in the perox- idase and polyphenoloxidase activities were closely related to these effects and therefore, could be used as the physiological indexes of keeping freshness of straw mushrooms.

关 键 词：草菇 打孔自发气调 纸塑袋 保鲜 

分 类 号：S646.130.9[农业科学—蔬菜学]