食品工业科技2012，Vol.33Issue(5)：340-343,4.
贮藏温度对鲜切杏鲍菇呼吸强度和贮藏品质的影响
Effect of storage temperature on the respiratory intensity and quality of fresh-cut Pleurotus eryngii
摘要
Abstract
Freshly harvested Pleurotus eryngii were sanitized in 100mg/L chlorine solution for 1min,Each individual Pleurotus eryngii was cut to 3mm slices and packaged in 15cm×10cm plastic tray wrapped with 0.015mm PE film,and stored at different temperature（0,5,10°C and room temperature）.Respiratory rate,weight loss,PPO activity,relative conductivity,L＊ and overall quality were evaluated on days 0,1,2,3,6,9,12,15,18.Results indicated that 0°C retarded the PPO activity summit,maintained a significantly lower relative conductivity and weight loss,declined the browning degree,extended the storage life of Pleurotus eryngii.关键词
鲜切/杏鲍菇/贮藏/温度Key words
fresh-cut/Pleurotus eryngii/storage/temperature分类
轻工纺织引用本文复制引用
寇莉萍,王敏,侯豪豪..贮藏温度对鲜切杏鲍菇呼吸强度和贮藏品质的影响[J].食品工业科技,2012,33(5):340-343,4.基金项目
西北农林科技大学青年学术骨干项目 （）
