食品工业科技2012，Vol.33Issue(8)：366-368,389,4.
不同温度和湿度对松茸保鲜效果的影响
Effect of different temperature and humidity on preservation of Tricholoma matsutake
摘要
Abstract
Tricholoma matsutake was a precious wild and medicinal fungus and took the fancy of the domestic and foreign consumers.By measuring the breath intensity,weight-loss rate, scores in sensory quality, browning index and other physico-chemical indexes of packaged Tricholoma, determining the best fresh-keeping packaging conditions for the purpose of extending shelf life.The best preservation conditions was temperature 2-3℃, relative humidity 85%-90% through experiments,in these conditions the shelf life could be extended to above 10 days.关键词
松茸/呼吸强度/失重率/商品率Key words
Tricholoma matsutake/respiratory intensity/weight-loss rate/commodity rate分类
轻工纺织引用本文复制引用
王悦,薛伟..不同温度和湿度对松茸保鲜效果的影响[J].食品工业科技,2012,33(8):366-368,389,4.基金项目
东北林业大学研究生论文资助项目 （）
黑龙江省自然科学基金资助项目（G200811）. （）
