农产品加工(下半月)
農產品加工(下半月)
농산품가공(하반월)
AEM RODUCTS ROCESSING
2014年
12期
9-11
,共3页
邓雅元%罗晓莉%张沙沙%郭永红
鄧雅元%囉曉莉%張沙沙%郭永紅
산아원%라효리%장사사%곽영홍
平菇%贮藏温度%生理
平菇%貯藏溫度%生理
평고%저장온도%생리
Pleurotusostreatus%storage temperature%physiological
研究不同贮藏温度对平菇采后生理的影响,结果表明低温可以抑制平菇采后感官品质的劣变,降低失水率,抑制丙二醛的积累,降低多酚氧化酶和过氧化物酶的活性,经过试验对比,在2℃条件下平菇的保鲜效果最好。
研究不同貯藏溫度對平菇採後生理的影響,結果錶明低溫可以抑製平菇採後感官品質的劣變,降低失水率,抑製丙二醛的積纍,降低多酚氧化酶和過氧化物酶的活性,經過試驗對比,在2℃條件下平菇的保鮮效果最好。
연구불동저장온도대평고채후생리적영향,결과표명저온가이억제평고채후감관품질적렬변,강저실수솔,억제병이철적적루,강저다분양화매화과양화물매적활성,경과시험대비,재2℃조건하평고적보선효과최호。
The influence of different storage temperature on the mushroom postharvest physiology is studied. The results show that low temperature can inhibit the mushroom postharvest quality deterioration,reduce water loss rate,suppress the accumulation of malondialdehyde,and reduce the activity of polyphenol oxidase and peroxidase. Through experiment contrast, under the condition of 2 ℃of oyster mushroom fresh-keeping effect is best.