摘要
用臭氧气体、臭氧水对草菇进行处理,并在15℃条件下贮藏。测定了草菇的呼吸强度、乙烯释放量、PPO与POD活性、蛋白质含量以及失重率变化,同时进行感观品质检查。结果表明,臭氧水处理草菇能保持原有的白色与风味,失重率显著低于对照组,并且可抑制POD活性与霉菌腐烂,但对PPO活性的影响无显著差异,贮藏寿命比对照延长2天。可以认为臭氧水处理草菇有护色、抑制褐变与延长保鲜期的效果。
Straw mushroom is used as the material ,the effect of ozone on the storage quality of straw mushroom is investigated in this paper. The straw mushroom fruits are treated ozone gas, one treatment for 10 second and the other for 1 minute, and then stored at 15℃. The results showed that the treated fruits retained their original color and flavor,have less weight loss and rate of fungal decay and reduced production of ethylene and activity of POD. In short ,ozone has great effect on inhibition of browning and can prolong the storage of straw mushroom for 2 days.
出处
《保鲜与加工》
CAS
2006年第6期15-18,共4页
Storage and Process
关键词
草菇
臭氧
保鲜效果
straw mushroom （voluariella volvacea）
ozone
storage quality
