馮志勇; 郭倩; 鄭建林; 高君輝; 程繼紅; 王志強; 郭力剛
上海市農業遺傳育種重點開放實驗室 上海市農業科學院食用菌研究所; 上海市農業遺傳育種重點開放實驗室 上海市農業科學院食用菌研究所; 上海市農業遺傳育種重點開放實驗室 上海市農業科學院食用菌研究所; 上海市農業遺傳育種重點開放實驗室 上海市農業科學院食用菌研究所; 上海市農業遺傳育種重點開放實驗室 上海市農業科學院食用菌研究所; 上海市農業遺傳育種重點開放實驗室 上海市農業科學院食用菌研究所; 上海市農業遺傳育種重點開放實驗室 上海市農業科學院食用菌研究所 上海201106 ; 上海201106 ; 上海201106 ; 上海201106 ; 上海201106 ; 上海201106 ; 上海201106

【中文摘要】 比較了秀珍菇低溫保鮮、自發氣調保鮮、低溫真空綜合保鮮以及不同潮次子實體的保鮮效果。結果表明,低溫真空綜合保鮮效果最佳,能有效地延緩秀珍菇變色、變味,抑制菌柄氣生菌絲發生,減少水分損失,可以使秀珍菇保鮮期限超過9d。秀珍菇第一潮子實體與第二潮子實體的保鮮效果無顯著差異,但均比第三潮子實體的保鮮效果好。

【英文摘要】 The effects of low temperature, spontaneous atmospheric control,low temperature with vacuum and different flushes on the fresh-keeping results of Pleurotus geesteranus fruitbodies were compared.The experiment results showed that the fresh-keeping result of the comprehensive method of low temperature with vacuum was the optimum,which would effectively postpone the colour and odour change, reduce the water loss of P.geesteranus fruit-bodies,inhibit the occurrence of aerial mycelia on the stipe and prolong the fresh-keeping period of P.geesteranus fruitbodies for over 9 days.While the difference of the fresh-keeping effect of the first flush and the second flush of P.geesteranus fruitbodies was not significant, and their fresh-keeping effects were all better than that of the third flush of P. geesteranus fruitbodies.

【中文關鍵詞】 秀珍菇; 低溫保鮮; 自發氣調保鮮; 低溫真空綜合保鮮
【英文關鍵詞】 Pleurotus geesteranus; Fresh-keeping of low temperature; Fresh-keeping of spontaneous atmospheric control; Fresh-keeping of low temperature with vacuum
【基金】上海市農委科技攻關項目"食用菌新品種秀珍菇的開發"(農科攻字(99)第6-10號)的部分內容

【文獻出處】 食用菌學報,Acta Edulis Fungi,編輯部郵箱,2003年04期 【DOI】CNKI:SUN:SYJB.0.2003-04-011