劉日新; 劉明英; 沈鵬; 王振亮; 宮秀榮; 王富民
上海市農(nóng)業(yè)科學院食用菌研究所; 上海市農(nóng)業(yè)科學院食用菌研究所; 上海市農(nóng)業(yè)科學院食用菌研究所; 上海市農(nóng)業(yè)科學院食用菌研究所; 上海市農(nóng)業(yè)科學院食用菌研究所; 上海市農(nóng)業(yè)科學院食用菌研究所 上海; 上海; 上海; 上海; 上海; 上海

【中文摘要】 香菇在國內(nèi)外市場享有盛譽,現(xiàn)在鮮菇比干菇更受人們歡迎。香菇采收后。菌褶容易發(fā)生褐變。失重萎縮。喪失鮮菇風味。為了延長鮮銷的貨架壽命,本試驗研究了包裝材料、保鮮方法及去異味劑。試驗表明,以紙塑袋密封包裝,加入天然去異味劑,用自發(fā)氣調(diào)法保鮮,可防止褐變和失重,控制異味發(fā)生和質(zhì)地下降,5℃下能保存15天左右。

【英文摘要】 Shiitake mushroom is one popular kind of edible fungi. At present, the fresh mushrooms are more welcomed than dry mushrooms. After harvest, gill browning, weight reducing and loss of natural deliciousness take place very easy. For prolonging the shelf life of fresh shiitake mushrooms, the packaging material, the methods of keeping fresh mushrooms and the relieving peculiar smell material were studied. The result showed that the gill browning, weight reducing, peculiar smell creating and texture lossing can be controlled by the modified atmosphere (MA) method with paper-plastie bag and natural relieving peculiar smell material. Using this technique, the fresh shiitake mushroom can be stored about 15 days at 5℃.

【中文關鍵詞】 自發(fā)氣調(diào); 褐變; 紙塑袋; 去異味劑
【英文關鍵詞】 modified atmosphere; browning; paper-plastic bag; peculiar smell reliever

【文獻出處】 中國食用菌,Edible Fungi of China,編輯部郵箱,1989年03期 【DOI】CNKI:SUN:ZSYJ.0.1989-03-000