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中国农学通报

中国农学通报 ›› 2004, Vol. 20 ›› Issue (2): 63-63.

所属专题： 食用菌； 食用菌； 园艺

• 目次 • 上一篇    下一篇

丝瓜伤流液对食用菌的保鲜效果

刘微, 朱小平, 侯东军, 闫丽英   

  • 出版日期:2004-04-05 发布日期:2004-04-05

Effects of Bleeding Sap of Sponge Gourd as Fresh-keeping Agent on pleurotus citrinopileatus

LIU wei， ZHU xiaoping， HOU dongjun，YANG liying   

  • Online:2004-04-05 Published:2004-04-05

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摘要： 以质脆、颜色鲜艳的榆黄蘑为试材，研究了丝瓜伤流液对食用菌的保鲜效果。结果表明：丝瓜伤流液能有效延长食用菌的贮藏期，有利于保持商品质量。75%的有棱丝瓜伤流液保鲜效果最好，榆黄蘑菌盖开裂、变色、腐败变味等变质性状的出现比对照推迟4d～6d，10 0C下贮藏到12d时，失重仅为水对照的54.17%，极显著低于对照及其它处理。

Abstract: Pleurotus citrinopileatus were used to study the effects of bleeding sap of sponge gourd as fresh-keeping agent on Mushroom.The results showed that bleeding sap of sponge gourd could effectively prolong storage stage of mushroom and be conducive to maintaining commodity quality. Of all the treatments, 0.75 volume fraction of bleeding sap of ridged sponge gourd had the best fresh-keeping effect, compared with the control treatment, the emergence of different symptoms of deterioration such as pileus split，color change，decay and smell-up deferred 4～6days; when reserved at 10 0C for 12 days, weightlessness treated with 75% RSG bleeding sap was 54.17% of control treatment, and was lower than control and other treatments highly significantly.