【摘要】 采用柠檬酸结合抗坏血酸对贮藏期间香菇进行保鲜研究,结果表明,柠檬酸结合抗坏血酸处理香菇,可有效抑制香菇呼吸强度的升高,抑制香菇失重率的增加,降低采后香菇细胞膜透性,减少香菇贮藏期抗坏血酸的损失;在4℃下采用0.05g/dLVC+0.10g/dL柠檬酸处理,可以较好地保鲜香菇,使香菇在10d内保持较好的品质.酸处理对香菇两种装载量包装薄膜袋中氧气和二氧化碳体积分数有一定的影响,装载量小的薄膜袋内,可以保持合适的氧气和二氧化碳体积分数,而装载量大的薄膜袋包装则相反.装载量小的薄膜袋包装更有利于香菇的保鲜.更多还原

【Abstract】 This research combined citric acid with VC to study the preservation of Lentinus edoes. The results showed that this treatment could effecieatly decrease the respiration rate and the losing weight of Lentinus edoes, lessen the cell membranous permeation of the postharvest Lentinus edoes, and reduce the loss of vitamin C. The optimal treatment condition was to use 0.05 g/dL VC+0.10 g/dL citric acid at 4 ℃. The treatment could extend the shelf life of Lentinus edoes for 10 days. The acid treatment affected the concentration of CO₂ and O₂ in the different package. The small loading quantity and package can keep the higher concentration of O₂ and less CO₂, and therefore, is useful to store Lentinus edoes.更多还原