单 位：
青岛农业大学食品科学与工程学院;青岛农业大学食品科学与工程学院,青岛市现代农业质量与安全工程重点实验室
摘 要：
为探讨不同微真空贮藏压力条件对平菇保鲜效果的影响,以自发气调(MAP)贮藏为对照组(CK),在贮藏温度(3.0±0.5)℃条件下分别探讨53.33~66.66、66.66~79.99、79.99~93.33kPa 3种压力条件对平菇子实体生理变化的影响。结果表明:与对照组(CK)相比,3种压力条件均显著抑制平菇的呼吸强度和可溶性蛋白质的降解,减缓褐变度的升高和细胞膜相对电导率的增加(P<0.05),但3种压力条件下平菇的质量损失率均高于CK组。其中,66.66~79.99kPa压力条件对平菇的保鲜效果显著优于53.33~66.66kPa和79.99~93.33kPa 2种压力条件(P<0.05)。
译 名：
Effect of Different Microvacuum Pressures on Quality Preservation of Pleurotus ostreatus
作 者：
WANG Shi-kui;WANG Li-jiao;LI Wen-xiang;ZHANG Sheng-jie;SUN Shu-jie;Key Laboratory of Modern Agricultural Quality and Safety Engineering of Qingdao,College of Food Science and Engineering,Qingdao Agricultural University;
关键词：
microvacuum storage;;vacuum pressure;;Pleurotus ostreatus
摘 要：
Physiological changes of fruit bodies of Pleurotus ostreatus stored at(3.0 ± 0.5) ℃ under three different microvacuum pressures,53.33–66.66,66.66–79.99 kPa and 79.99–93.33 kPa were examined in comparison to control samples stored under MAP conditions.The results showed that respiratory intensity and the decomposition of soluble proteins in Pleurotus ostreatus were remarkably inhibited at the microvacuum pressures as compared to the control group.Moreover,a delayed increase in the degree of browning and a significant increase in relative cell membrane conductivity were observed(P < 0.05).However,a higher weight loss was observed during storage under these microvacuum pressures.Significantly improved preservation of Pleurotus ostreatus was obtained under 66.66–79.99 kPa compared to 53.33–66.66 kPa and 79.99–93.33 kPa(P < 0.05).
