冯志勇; 郭倩; 郑建林; 高君辉; 程继红; 王志强; 郭力刚
上海市农业遗传育种重点开放实验室 上海市农业科学院食用菌研究所; 上海市农业遗传育种重点开放实验室 上海市农业科学院食用菌研究所; 上海市农业遗传育种重点开放实验室 上海市农业科学院食用菌研究所; 上海市农业遗传育种重点开放实验室 上海市农业科学院食用菌研究所; 上海市农业遗传育种重点开放实验室 上海市农业科学院食用菌研究所; 上海市农业遗传育种重点开放实验室 上海市农业科学院食用菌研究所; 上海市农业遗传育种重点开放实验室 上海市农业科学院食用菌研究所 上海201106 ; 上海201106 ; 上海201106 ; 上海201106 ; 上海201106 ; 上海201106 ; 上海201106
【中文摘要】 比较了秀珍菇低温保鲜、自发气调保鲜、低温真空综合保鲜以及不同潮次子实体的保鲜效果。结果表明,低温真空综合保鲜效果最佳,能有效地延缓秀珍菇变色、变味,抑制菌柄气生菌丝发生,减少水分损失,可以使秀珍菇保鲜期限超过9d。秀珍菇第一潮子实体与第二潮子实体的保鲜效果无显著差异,但均比第三潮子实体的保鲜效果好。
【英文摘要】 The effects of low temperature, spontaneous atmospheric control,low temperature with vacuum and different flushes on the fresh-keeping results of Pleurotus geesteranus fruitbodies were compared.The experiment results showed that the fresh-keeping result of the comprehensive method of low temperature with vacuum was the optimum,which would effectively postpone the colour and odour change, reduce the water loss of P.geesteranus fruit-bodies,inhibit the occurrence of aerial mycelia on the stipe and prolong the fresh-keeping period of P.geesteranus fruitbodies for over 9 days.While the difference of the fresh-keeping effect of the first flush and the second flush of P.geesteranus fruitbodies was not significant, and their fresh-keeping effects were all better than that of the third flush of P. geesteranus fruitbodies.
【中文关键词】 秀珍菇; 低温保鲜; 自发气调保鲜; 低温真空综合保鲜
【英文关键词】 Pleurotus geesteranus; Fresh-keeping of low temperature; Fresh-keeping of spontaneous atmospheric control; Fresh-keeping of low temperature with vacuum
【基金】上海市农委科技攻关项目"食用菌新品种秀珍菇的开发"(农科攻字(99)第6-10号)的部分内容
【文献出处】 食用菌学报,Acta Edulis Fungi,编辑部邮箱,2003年04期 【DOI】CNKI:SUN:SYJB.0.2003-04-011