摘要
松茸是一种实用价值和食用价值极高的外生菌根菌,云南出产松茸在日本市场深受欢迎,因此延长松茸的保鲜期对云南松茸产品的出口、当地农民创收具有重要的社会意义。松茸的极限保鲜期2~3 d,从采摘-运输-货架期所用时间往往都超过保鲜期,松茸容易发生变质、表面变形、口感发酸、营养物流失、腐烂等现象,因此松茸的保鲜技术成为商品交易中急需解决的问题。选取氧气、二氧化碳、保鲜袋材料、1-甲基环丙烯、冷藏温度、保鲜剂6种保鲜因子,每一个保鲜因子各3个水平,通过正交实验,选取保鲜第3天,第6天、第9天、第12天的实验结果,对比分析了18个实验组的Vc、呼吸强度、失重率、氨基酸,通过综合比较,氧气含量2%、二氧化碳含量6%、保鲜袋材料为聚乙烯（PE）、1-甲基环丙烯浓度0.5μL/L、冷藏温度（4±0.5）℃、保鲜剂0 g保鲜效果最佳。
Pine mushroom is endowed with high value of both edible and medical purpose, moreover, it is one of the most delicious cooking ingredients in the Japanese market. Thus, how to extend its shelflife has become key point of enhacing domestic arguicutural products export and increasing local farmers income. Basicly, expiration date of Pine mushroom is 3 d behind it is picked and duration of transportationsale process is likely more than 3 days. Spoiling, surface deformation, texture deterioration, nutrition loss and then entirely decay might easily occure during transportation-sale process, threrefore, available long-preservation technology of Pine mushroom has become an urgent need in commodity trade. In this research, 6 factors in 3 levels are investigatd by orthogonal method, in gas composition controlled storage condition, it was compared and analyzed vitamin C content, respiratory intensity, weight loss rate and amino acid data of 18 experimental groups from the third day, sixth day, ninth day and twelfth day tests. It is concluded that the most functional atmosphere composition is 2% O2 and 6% CO2, containing bag is polyethylene materials, concentration is 0.5 μL/L 1-MCP, storage temperature is（4±0.5） ℃, preservative usage is 0 g.
出处
《食品科技》
CAS
北大核心
2015年第9期337-343,共7页
Food Science and Technology
基金
"十二五"国家科技支撑计划项目(2012BAD38B02)
关键词
气调
松茸
保鲜
gas storage
Pine mushroom
preservation
