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投稿时间：2016-09-29
投稿时间：2016-09-29
中文摘要: 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 kPa~ 10 kPa）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。
Abstract: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 en－ hanced 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.
文章编号：201715038 中图分类号： 文献标志码：A
基金项目: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)
| 作者 | 单位 |
| 史君彦，王清，高丽朴，王云香，郑秋丽，左进华* | 北京市农林科学院蔬菜研究中心，果蔬农产品保鲜与加工北京市重点实验室，农业部华北地区园艺作物生物学与种质创制重点实验室，农业部都市农业（北方）重点实验室，北京 100097 |
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