不同PE和PA保鲜膜对白灵菇冷藏效果的影响

摘要

研究不同保鲜膜对白灵菇(Pleurotus nebrodensis)贮藏品质的影响，以微孔和不同厚度的聚乙烯(PE)保鲜膜以及打孔聚酰胺(PA)保鲜膜对白灵菇进行单菇包装后，在0℃冷藏60d。每隔15d进行感官评价、测定各包装袋内O2和CO2体积分数、果肉营养物质(VC、可溶性蛋白)含量、PPO活性及总酚含量。结果表明：白灵菇贮藏在0℃、RH60%～70%、20%CO2体积分数和4%O2体积分数条件下贮藏60d后，具有较好的感官品质和较高的营养物质的含量(VC含量为2.7mg/g；可溶性蛋白含量为0.87mg/g)。%To investigate the effect of different food wrapping films on storage quality of mushroom (Pleurotus nebrodensis), single mushroom was packaged with polyethylene (PE) film or punched polyamide (PA) film with various aperture or thickness and stored at 0 ℃ for 60 days. Sensory evaluation, O2 and CO2 volume fractions in the packaging bag, vitamin C content, soluble protein content, PPO activity, and total phenol content were analyzed every 15 days during storage. The results show that mushrooms stored under the conditions: 0 ℃, 60%–70% relative humidity, 20% CO2 and 4% O2 had better sensory quality and higher contents of nutrients (2.7 mg/g vitamin C and 0.87 mg/g soluble protein).