| 摘要: |
| 目的 研究2种不同的包装材料结合不同比例氩气气调方法对香菇品质的影响。方法 把新鲜采摘的香菇清洗干净后晾干, 装入LDPE材料封口袋及PE材料封口袋中，充入不同比例的氩气，观察并测定各组香菇的呼吸强度、多酚氧化酶活性、褐变度、水分活度、总酚及抗坏血酸含量的变化。结果 选择LDPE为适宜的氩气气调包装材料，O2，Ar，N2的体积分数分别为10%，60%~90%，0~30%，此时对香菇的保鲜效果最好。结论 实验表明LDPE为最佳包装材料。在气调保鲜的过程中充入氩气，可以延缓香菇褐变的速度，降低多酚氧化酶活性的提升速率，同时使香菇抗坏血酸及总酚含量得以降低，也能延缓香菇呼吸速率的提升，使香菇的品质得以保证。 |
| 关键词: 气调保鲜 氩气 香菇 LDPE PE |
| DOI：10.19554/j.cnki.1001-3563.2019.11.007 |
| 分类号:TS206 |
| 基金项目: |
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| Effects of Two Kinds of Packing Materials Combined with Argon Preservation on Mushroom Quality |
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HAN Chun-ran, LU Yan-xing, HUANG He-yan
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Key Laboratory of Food Science and Engineering, School of Food Engineering, Harbin University of Commerce, Harbin 150076, China
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| Abstract: |
| The paper aims to study the effects of two kinds of packaging materials combined with different ratio of argon on quality of mushroom during storage. Fresh mushroom were washed and dried, and put into the sealed pockets made of LDPE (low-pressure polyethylene) and PE (polyethylene), respectively, with different ratio of argon. The changes of the browning degree, polyphenol oxidase activity, total phenol content, ascorbic acid content, respiratory intensity and water activity of each group were observed and recorded. LDPE was the suitable packing material for mushroom, with 10% O2, 60%~90% Ar and 0~30% N2, respectively. The preservation effect of mushroom is good under this condition. The experiment shows that the LDPE is the best packaging material. The application of argon for the preservation of mushroom can inhibit the browning degree very well, increase the activity of polyphenol oxidase, control the decline of total phenol content and ascorbic acid content, and reduce the increase of respiration rate during storage, and preserve the quality of mushroom. |
| Key words: controlled atmosphere packaging argon mushroom LDPE PE |
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