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不同包装材料对平菇保鲜效果的影响

作  者:
范林林;夏春丽;史君彦;王清;高丽朴;左进华
单  位:
北京市农林科学院蔬菜研究中心果蔬农产品保鲜与加工北京市重点实验室农业部华北地区园艺作物生物学与种质创制重点实验室农业部都市农业(北方)重点实验室
关键词:
平菇;上海膜;纳米膜;PE膜;包装材料
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0.03mm 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0.03mm PE膜包装。
译  名:
Effect of Different Packaging Materials on Storage of Mushroom
作  者:
FAN Linlin;XIA Chunli;SHI Junyan;WANG Qing;GAO Lipu;ZUO Jinhua;Beijing Vegetable Research Center,Beijing Academy of Agriculture and Forestry Sciences/Beijing Key Laboratory of Fruits and Vegetable Storage and Processing/Key Laboratory of Biology and Genetic Improvement of Horticultural Crops(North China),Ministry of Agriculture/Key Laboratory of Urban Agriculture(North),Ministry of Agriculture;
关键词:
mushroom;;Shanghai film;;nanometer film;;PE film;;packaging material
摘  要:
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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