以提高白玉菇在高温下的货架期品质为目的,设立空白对照组,考察了贮藏条件为(30±0.5)℃,相对湿度85%～90%时,经质量分数0.4%海藻糖预处理后,3种初始气体比例气调包装对白玉菇保鲜效果的影响。结果表明:当初始气体比例为2%O2+15%CO2时,能有效保持白玉菇的感官品质、维持产品较高硬度、可溶性总糖含量,减轻产品褐变及失重率,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。

In order to improve the shelf-life quality of White Hypsizygus Marmoreus,the effects of three different initial O2 and CO2 ratio on some quality parameters of postharvest white hypsizygus marmoreus during MAP storage(temperature,300.5℃ and relative humidity,85% ～90%) were compared with control group after the treatment of 0.4% trehalose.The results indicated that the atmosphere containing 2% O2,together with 15% CO2 was very help-ful for the maintenance of the sensory index,rigidity.The total soluble sugar content and weight,at the same time,the browning,respiration rate and the activity of PPO was inhibited.