复合保鲜剂处理对货架期杏鲍菇保鲜效果的影响

为探究在常温(21℃左右)条件下,复合保鲜剂(0. 6%Na Cl和大蒜素以不同比例配合)处理对杏鲍菇保鲜效果的影响,以杏鲍菇为试验材料,通过使用3种比例(1∶1、1∶2、2∶1)配合的复合保鲜剂,结合聚丙烯(polypropylene,PP)保鲜袋包装,处理杏鲍菇,研究复合保鲜剂对杏鲍菇的感官评定、失重率、呼吸强度、颜色变化、电导率的影响。结果表明:在常温贮藏过程中,经复合保鲜剂处理的3组杏鲍菇的质地品质高于对照组。其中,复合保鲜剂以2∶1比例配合处理杏鲍菇时,其效果优于其他两种比例的处理。可见,常温条件下,以2∶1比例配合的复合保鲜剂对货架期杏鲍菇保鲜效果较好。

Effect of Compound Preservative Treatment on the Preservation Effect of Pleurotus eryngii During Shelf Period

In order to explore the effect of compound preservative (0.6% NaCl and allicin in different proportions) on the fresh-keeping effect of pleurotus eryngii under normal temperature (about 21 °C), we use pleurotus eryngii as material, use compound preservative of three matching ratio of 1:1, 1:2, 2:1 and PP preservative bag packaging to treat the pleurotus eryngii, to study the effects of compound preservatives on the sensory evaluation, weight loss rate, respiratory intensity, color change and conductivity of pleurotus eryngii. The results showed that during the storage at normal temperature, the quality of the three groups of pleurotus eryngii treated with compound preservative was higher than that of the control group. Among them, when the compound preservative is used to treat pleurotus eryngii in a ratio of 2:1, the effect is better than that of the other two ratios. It can be seen that under normal temperature conditions, the compound preservative with 2:1 ratio has better preservation effect on shelf life pleurotus eryngii. It can be seen that under normal temperature conditions, the compound preservative with 2:1 ratio has better preservation effect on pleurotus eryngii during shelf period.