摘要
为探究真空包装技术在平菇贮藏保鲜中的应用效果,本试验采用0.03 mm PE膜真空(包装袋内压力<5 k Pa^10 k Pa)包装,研究其在室温贮藏过程中的感官品质和生理变化规律。结果表明,采用真空包装可有效抑制平菇的褪黑、褐变以及气生菌丝体的生长,维持平菇的重量和色泽,延缓MDA含量的增加,减轻膜质过氧化损伤,抑制PPO酶活性,维持总酚含量,延缓了酶促褐变衰老,同时增强CAT活性,减少活性氧对平菇细胞组织的损害。因此,采用真空包装技术贮藏平菇,可延缓平菇的褪黑、褐变及衰老,维持其贮藏品质,延长货架期2 d^3 d。
To study the applicative effect of vacuum packaging technology on the storage of Pleurotusostreatus.This experiment used 0.03 mm PE film vacuum packaging(the pressure in the bags<5 kPa-10 kPa),and then studied the changes in sensory and physiological quality at room temperature storage. The results showed that the vacuum packaging could effectively inhibit loss of black,browning and aerial mycelium growth. The weight and color of Pleurotusostreatus were maintained,the MDA content was delayed,which reduced the damage of membranous peroxidation by vacuum packaging. The PPO activities were suppressed and the total phenolic were maintained,which prevented the enzymatic browning and senescence,meanwhile,the CAT activities were enhanced and the damage of reactive oxygen species were reduced in Pleurotusostreatus by vacuum packaging.Therefore,application of vacuum packaging technology in mushroom storage,could delayed the loss of black,browning and senescence,maintain the storage quality,prolong the shelf life of 2 d-3 d.
出处
《食品研究与开发》
CAS
北大核心
2017年第15期185-189,共5页
Food Research and Development
基金
国家大宗蔬菜产业体系建设项目(CARS-25)
国家重点研发计划项目(2016YFD0400901)
国家自然科学基金项目(31401536)
西北非耕地园艺作物生态高效生产技术研究与示范(201203095)
北京市农林科学院青年基金(201404)
关键词
平菇
感官评分
色泽
褐变
总酚
Pleurotusostreatus
sensory scores
color
browning
total phenolic
