| 摘要: |
| 目的 研究储藏温度和包装材料对香菇品质的影响。 方法 采用高密度聚乙烯（HDPE）、复合膜（LDPE/ HDPE）、低密度聚乙烯（LDPE）等 3 种保鲜薄膜材料制袋， 并对香菇进行包装， 在 4， 13， 20 ℃等3 种不同温度条件下储藏， 测试香菇的失重率、硬度和呼吸速率等指标。 结果 在 4， 13， 20 ℃条件下，香菇的新鲜度随时间增加明显下降， 失重率逐渐增大， 硬度逐渐降低。 在 20 ℃条件下， 香菇品质变化最快，储藏 4 d即腐败变质；在 13 ℃和 4 ℃储藏条件下，储藏期分别达到 7 d和 10 d。 3 种薄膜材料对香菇的品质也有较大影响， HDPE 保鲜效果最好， LDPE/ HDPE 次之， LDPE 最差。 结论 在 4 ℃储藏条件下，HDPE 包装的香菇在相同储藏期内品质最佳。 |
| 关键词: 香菇 保鲜包装 储藏温度 薄膜 品质 |
| DOI： |
| 分类号:TS206 |
| 基金项目: |
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| Effects of Storage Temperature and Packaging Films on the Quality of Shiitake Mushroom |
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MENG Ling-wei, ZHANG Fang, HU Ya-guang
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Heilongjiang Bayi Agriculture University， Daqing 163319， China
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| Abstract: |
| Objective To investigate effects of storage temperature and packaging films on the quality of shiitake mushroom. Methods Three types of fresh-keeping film materials including high density polyethylene (HDPE), composite membrane (LDPE/ HDPE) and low density polyethylene (LDPE) were used to package shitake mushroom. After storing under the conditions of three different temperatures 4 ℃ , 13 ℃ and 20 ℃ , indexes including weight loss rate, hardness and respiratory rate of shitake mushroom were tested. Results The results showed that the freshness of the mushroom was markedly reduced and the weight loss rate gradually increased with the increase of time at 13 ℃, 4 ℃ and 20 ℃. The quality of mushroom changed the fastest at 20 ℃, and was deteriorated after 4 days. The storage period reached 7 and 10 days under 13 ℃ and 4 ℃ storage conditions, respectively. The film materials also had great influence on mushroom quality. HDPE was the best in fresh-keeping, followed by LDPE/HDPE, and LDPE was the worst. Conclusion Under 4 ℃ storage condition, the quality of mushrooms using HDPE packaging was the best in the same storage period. |
| Key words: shitake mushroom fresh-keeping packaging storage temperature film quality |
