摘要
[目的]解决鸡腿菇的采后保鲜问题，延长其货架期：[方法]采用6种非硫护色剂对鸡腿菇进行护色处理。[结果]结果表明：氯化钠、柠檬酸、维生素C的护色保鲜效果较好，其中维生素C的护色效果与焦亚硫酸钠相当。复合护色剂中以“维生素C 0.12％＋柠檬酸0．6％＋氯化钠0．6％”的护色保鲜效果最好。鸡腿菇在护色液中的浸泡时间以20～30min为宜，浸泡后可用清水漂洗菇体表面残留的护色液。保鲜膜采用密闭包装可以维持包装内的低氧高二氧化碳，有利于鸡腿菇的护色保鲜。[结论]该技术是一种很好的保鲜技术，但必须结合其他方法来控制鸡腿菇生长，才能获得理想的护色保鲜效果。
[Objective] The aim of the research was to solve the postharvest fresh-keeping problem of Coprinus cornatus and prolong its shelf life. [Method] The color-protection treatment on C. cornatus was made by using 6 kinds of non-sulfur color fixatives. [Result] The color-protection and fresh- keeping effects of sodium chloride, citric acid and vitamin C were better, among which the color-protection effect of vitamin C was equivalent with that of sodium pyrosulfite, Among tom,trod color fixatives, the color-protection and fresh-keeping effects of 0.12 % vitamin C, 0.6 % citric acid and 0.6 % sodium chloride was best. The soaking time of C. comatus in color-protection solution should be 20 - 30 rain and the residual color-protection solution on the surface of mushroom can could be washed with clean water after soaking. Sealed package of fresh-keeping membrane could keep low-oxygen and high- CO2 in the package, which was favorable for the color-protection and fresh-keeping of C. comatus. [Conclusion] This technology is a kind of good fresh- keeping technology, but it must be combined with other methods for controlling the growth of C. comatus so that the ideal color-protection and fresh-keeping effects can be obtained.
出处
《安徽农业科学》
CAS
北大核心
2008年第1期319-321,共3页
Journal of Anhui Agricultural Sciences
基金
河南省高校新世纪优秀人才支持计划(2006HANCET-17)
河南科技学院重点科研项目资助基金
河南科技学院青年骨干教师基金
关键词
鸡腿菇
护色
保鲜
Coprinus comatus
Color-protection
Fresh-keeping
