食品与发酵工业2012，Vol.38Issue(8)：231-234,4.
不同浓度1-MCP处理对杏鲍菇采后贮藏品质的影响
Effects of Different Concentrations of 1-MCP Treatments on Post -harvest Storage of Pleurotus eryngii
摘要
Abstract
The effects of 1-methylcyclopropene （1-MCP） with different concentrations on post-harvest storage of Pleurotus eryngii were studied. The weight loss rate, polyphenol oxidase（PPO） activity and firmness and before and after storage observation of Pleurotus eryngii bodies indicated that 0.3 μL/L of 1-MCP was the best in slowing down the weight loss rate, reducing the browning and softening level, and changes of the fruiting bodies microstructure. It improved the quality of freshness-keeping and extended the storage period.关键词
1-甲基环丙烯（1-MCP）/杏鲍菇/贮藏品质Key words
1-methylcyclopropene(1-MCP)/Pleurotus eryngii/storage quality分类
轻工纺织引用本文复制引用
赵春燕,马芳菲,冯叙桥,刘诗阳..不同浓度1-MCP处理对杏鲍菇采后贮藏品质的影响[J].食品与发酵工业,2012,38(8):231-234,4.基金项目
国家自然科学基金资助项目 （）
