摘要
通过将香菇、草菇和鸡腿菇分别进行不同程度脱水处理,测定了鲜菇及不同含水量的子实体分别在4℃、室温(15℃)及恒温(20℃、25℃或30℃)条件下的贮藏效果。结果表明,不同种类食用菌的贮藏效果存在显著差异。温度越低,各不同含水量香菇的贮藏时间越长;鸡腿菇除鲜菇外多数含水量在4℃低温贮藏没有明显效果。香菇在4℃条件下,含水量达到40%及以下,能长期贮存,而在室温(15℃左右)及恒温20℃条件下,含水量降到30%及以下才能长期贮存;草菇含水量降到40%时,室温下能延长货架期1d,在25℃条件下能延长货架期2d,含水量降到30%及以下在3个温度下均能长期贮存;鸡腿菇在供试3个温度条件下,含水量降到20%及以下才能长期贮存。
The experiment studied the effect of different temperature and water content on mushroom storage. The results showed that the preservation effect of different types of mushrooms had remarkable difference. The lower temperature is, the longer storage time of each kind of water content Lentinula edodes is. Except for fresh mushroom, there aren＇t desirable effect on different water content Coprinus comatus in 4℃. The Lentinula edodes under 4℃, the water content achieves 40% and below, can store longer time, but in the room temperature and 20℃, the water content falls to 30% and below can store long time. When the Volvariella volvacea water content falls to 40%, under the room temperature can lengthen shelf life 1 day, and 2 days under 25℃, the water content falls to 30% and below under three kinds of temperature can store long time. The Coprinus comatus under three kinds of temperature, the water content falls to 20% and below can store long time.
出处
《中国食用菌》
2008年第6期52-53,共2页
Edible Fungi of China
基金
农业部行业科技项目"食用菌菌种质量评价与菌种信息系统研究与建立(nyhyzx07-008)"
关键词
香菇
草菇
鸡腿菇
含水量
贮藏时间
Lentinula edodes
Volvariella volvacea
Coprinus comatus
Water content
Storage time
