Welcome to Chinese Agricultural Science Bulletin,

Chinese Agricultural Science Bulletin ›› 2015, Vol. 31 ›› Issue (23): 64-69.doi: 10.11924/j.issn.1000-6850.casb15040158

Special Issue: 食用菌 食用菌

Previous Articles     Next Articles

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

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.