FAN Linlin,XIA Chunli,SHI Junyan,et al.Effect of Different Packaging Materials on Storage of Mushroom[J].Northern Horticulture,2016,40(21):145-149.[doi:10.11937/bfyy.201621036]
不同包装材料对平菇保鲜效果的影响
- Title:
- Effect of Different Packaging Materials on Storage of Mushroom
- Keywords:
- mushroom; Shanghai film; nanometer film; PE film; packaging material
- 文献标志码:
- A
- 摘要:
- 以新鲜平菇为试材，将不同包装材料保鲜的平菇置于3 ℃冷库贮藏，研究了上海膜、纳米膜和0.03 mm PE膜包装袋对平菇保鲜效果的影响。结果表明：上海膜包装能维持平菇较高的感官评分，防止平菇水分的损失，抑制相对电导率、MDA含量的增加，抑制PPO、LOX活性的上升，提高POD、CAT活性，对平菇的保鲜效果最佳，其次是纳米膜包装，最后是0.03 mm PE膜包装。
- Abstract:
- To determine the effect of different packaging materials on quality and storage of mushroom，mushroom fruits were packed by Shanghai film，Nanometer film，0.03 mm PE film and stored at 3 ℃.The results indicated that Shanghai film kept higher sensory score，inhibited increase of weight loss，relative conductivity，MDA content，PPO and LOX activities，and enhanced POD and CAT activities.Nanometer film packaging followed，and it was finally 0.03 mm PE film.
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备注/Memo
第一作者简介：范林林(1990-)，女，硕士研究生，研究方向为农产品贮藏加工与食品资源开发。E-mail：fanlinlin0418@163.com.责任作者：左进华(1982-)，男，博士，助理研究员，现主要从事农产品贮藏与加工等研究工作。E-mail：zuojinhua@126.com.基金项目：国家大宗蔬菜产业体系建设资助项目（CARS-25）；西北非耕地园艺作物生态高效生产技术研究与示范资助项目（201203095）；北京市农林科学院青年基金资助项目(201404)。