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中国农学通报 ›› 2015, Vol. 31 ›› Issue (23): 64-69.doi: 10.11924/j.issn.1000-6850.casb15040158

所属专题: 食用菌 食用菌

• 食品 营养 检测 安全 • 上一篇    下一篇

PLA膜包装对白玉菇子实体保鲜效果的研究

罗茂春,江火香,林标声   

  1. 龙岩学院 生命科学学院,龙岩学院 生命科学学院,龙岩学院 生命科学学院
  • 收稿日期:2015-04-20 修回日期:2015-06-03 接受日期:2015-06-25 出版日期:2015-08-20 发布日期:2015-08-20
  • 通讯作者: 罗茂春
  • 基金资助:
    龙岩市科技计划项目“白玉菇深加工及菌渣饲料化研究”(2014LY63);龙岩学院产学研合作项目“白色真姬菇生态化栽培方式的应用探究”(LC2014010);省大学生创新创业训练计划项目“白玉菇产品包装与贮藏技术及其休闲蟹味速食食品深加工工艺研究”(S20141020)。

Preservation Effect of Polylactic Acid Film Packaging on White Hypsizygus marmoreus Fruiting Body

  • Received:2015-04-20 Revised:2015-06-03 Accepted:2015-06-25 Online:2015-08-20 Published:2015-08-20

摘要: 为了研究PLA膜包装对白玉菇子实体的保鲜效果,以未包装和PE膜包装为对照,考察了在20~25℃,相对湿度90%条件下贮藏5天,PLA膜包装对白玉菇子实体感官评分和各项生理指标的影响。结果表明:贮藏5天时间内,相对于未包装和PE膜包装,PLA膜包装能使白玉菇子实体感官品质好、硬度高、水分失重低、褐变小、CAT酶下降小、PPO酶上升少、微生物总菌量滋生少。PLA膜包装有利于抑制包装后白玉菇子实体的呼吸,减少总糖、氨基酸含量的降低,维持了白玉菇的感官质量与品质,使其具有更好的保鲜效果,货架期延长,产品商业价值更高。

关键词: 海南, 海南, 冬种瓜菜, 湿涝, 风险区划

Abstract: In order to study the preservation effect of polylactic acid (PLA) film packaging on white Hypsizygus marmoreus fruiting body, no film packaging and PE film packaging were set as control, the preservation effect on the sensory score and physiological index of white Hypsizygus marmoreus fruiting body storing for 5 days (temperature 20-25℃, relative humidity 90%) was studied. The results indicated that compared with no film packaging and PE film packaging, during 5 days storage, white Hypsizygus marmoreus fruiting body packed in PLA film had good sensory quality, high hardness, low water loss, low browning reaction, CAT enzyme decreased less, PPO enzyme increased less and the total amount of bacteria bred less. PLA film packaging was benefit to the inhibition of respiration of white Hypsizygus marmoreus fruiting body, and it could reduce the content of total sugar and amino acid content and maintain the sensory quality, and had better preservation effect, longer shelf life and higher business value.