用不同浓度的海藻糖溶液对新鲜白玉菇进行贮藏前预处理,并以清水浸泡处理为对照,然后在(30±0.5)℃,相对湿度85%-90%的贮藏条件下贮藏,通过测定贮藏期间白玉菇的感官品质、呼吸速率、理化指标、多酚氧化酶(PPO)活性等指标,比较了不同预处理对白玉菇贮藏品质的影响。结果表明:海藻糖浓度为0.4%时能有效保持白玉菇较好的感官品质、减轻产品褐变及失重率,维持产品较高的硬度及可溶性总糖含量,及抑制白玉菇呼吸速率和PPO酶活性,有利于提高其货架期品质。

The effects of trehalose treatments on shelf-life quality of postharvest white hypsizygus marmoreus during MAP storage [temperature,(30±0.5)℃and relative humidity,85%-90%] were studied. The water treatment was used as control. The results indicated that the treatment of 0.4% trehalose was very helpful for the maintenance of the sensory index,rigidity,total soluble sugar content and weight. At the same time,the browning,respiration rate and the activity of PPO was depressed. The result suggested that the treatment of 0.4% trehalose could improve the shelf-life quality of postharvest white Hypsizygus Marmoreus during MAP storage at (30±0.5)℃