The changes of physiological quality of Agaricus bisporus after storage at 4 ℃ for 3 d, 6 d, 10 d and 14 d were studied. The results showed that the hardness of A. bisporus decreased slowly under 4 ℃ preservation. Degradation of soluble protein and POD, SOD, CAT activity were slower. The content of V? decreased rapidly on the 3rd day and then maintained stable level. The level of MDA, which had remained stable, rose rapidly on the 10th day. The results showed that low temperature preservation had positive effect on quality of A. bisporus during storage and could prolong its shelf life.
LIU Jing-yuan
,
WANG Wen-ting
,
LIANG Qin
,
YANG Hui-xiang
,
WU Ying-xiang
,
WU Shao-hua
,
LI Yong-yu
. Physiological Characteristic and Hardness Changes of Agaricus bisporus under Low Temperature Preservation[J]. Subtropical Plant Science, 2018
, 47(03)
: 214
-217
.
DOI: 10.3969/j.issn.1009-7791.2018.03.004
[1] 张明春,郭丽娟. 双孢菇保鲜研究[J]. 食品科学, 1997,18(12): 56—58.
[2] 石启龙,王相友,赵亚,朱继英,王娟. 双孢蘑菇MA保鲜技术研究[J]. 农业机械学报, 2004,35(6): 144—147.
[3] 贾德翠,王仁才,涂洪强,肖志伟,李自强,卜范文. 不同预冷处理对猕猴桃果实冷藏效果的影响[J]. 湖南农业大学学报(自然科学版), 2008,34(3): 314—316.
[4] 颜丽萍,刘升,饶先军,刘霞. 不同预冷方式包装及果实规格对番茄预冷效果的影响[J]. 保鲜与加工, 2010,10(5): 17—20.
[5] 石启龙,王相友,王娟,赵亚,朱继英. 不同贮藏温度对双孢蘑菇生理特性的影响[J]. 食品工业科技, 2005,26(3): 165—166.
[6] Vervoort L, Van d P I, Grauwet T. Thermal versus high pressure processing of carrots: A comparative pilot-scale study on equivalent basis[J]. Innovative Food Science & Emerging Technologies, 2012,15(1): 1—13.
[7] 曹建康,姜微波,赵玉梅. 果蔬采后生理生化实验指导[M]. 北京: 中国轻工业出版社, 2007.
[8] 李合生. 植物生理生化实验原理和技术[M]. 北京: 高等教育出版社, 2000.
[9] 段振华. 双孢蘑菇保鲜技术的研究进展[J]. 食品研究与开发, 2003,24(3): 111—112.
[10] 杨洲,黄燕娟,赵春娥. 果蔬通风预冷技术研究进展[J]. 中国农学通报, 2006,22(9): 471—471.
[11] 徐春荣,徐成生,王健,蒋德赏. 双孢蘑菇低温保鲜试验初报[J]. 食用菌, 2017,39(3): 65—66.
[12] 夏雅敏. 双孢蘑菇流通中低温保鲜体系关键技术的研究[D]. 上海: 上海水产大学硕士学位论文, 2006.
[13] 颉建明,颉敏华. 果实成熟衰老过程中保护酶活性变化的研究综述[J]. 甘肃农业科技, 2003(3): 30—32.
