|Table of Contents|

Effect of Different Preservation Treatments on Pleurotus ostreatus  Physiological Metabolism(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2016年13
Page:
147-151
Research Field:
Publishing date:

Info

Title:
Effect of Different Preservation Treatments on Pleurotus ostreatus  Physiological Metabolism
Author(s):
SUN Yanan1; 2; LI Wenxiang1; 2
(1.Food Science and Engineering College,Qingdao Agricuitural University,Qingdao,Shandong 266109;2.Shandong Provincial Laboratory of Applied Mycology,Qingdao,Shandong 266109)
Keywords:
Pleurotus ostreatus; fresh-keeping; 1-MCP; VC; SA; formaldehyde
PACS:
-
DOI:
10.11937/bfyy.201613038
Abstract:
The aim of the present work was to compare the effect of three different kinds of preservation methods,including 1-methylcyclopropene(1-MCP),vitamin C(VC)and salicylicacid(SA)on Pleurotus ostreatus fresh-keeping under the condition of simulated cold fresh supermarket shelf temperature and humidity(temperature around(14±1) ℃,storage environment relative humidity around 85%).The results showed that compared with treatment of blank space,preservation treatments could improve the quality；compared with vitamin C(VC)and salicylicacid(SA)treatment, Pleurotus ostreatus with 1-MCP could reduce the postharvest weight loss,respiration intensity and formaldehyde,maintain higher sensory score,soluble solid,soluble protein,total sugar content.Under the condition of Pleurotus ostreatus with 1-MCP,the fresh-keeping effect was the best.

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Last Update: 2016-08-11