为提高白玉菇的保鲜效果,以不经短波紫外线处理组为对照,考察了不同短波紫外线处理时间(10~30min)对白玉菇自发气调贮藏期间的感官品质、呼吸强度、失重率、硬度、PPO活力和可溶性总糖含量等指标的影响。结果表明:当UV-C处理20 min时,能显著抑制白玉菇贮藏期间的呼吸强度,延缓PPO活性峰值的产生,维持较好的感官品质、较高的硬度和可溶性总糖量,保鲜效果最佳。

The effects of different UV-C irradiation duration(10min,20min or 30min) on several quality indexes of white Hypsizygus marmoreus during passive MAP were studied,while those without UV-C treatment was taken as control.The results indicated that the shelf-life quality of postharvest white Hypsizygus marmoreus during passive MAP can be improved,e.g.,the respiration rate and the activity of PPO could be depressed,the better sensory index,rigidity,and higher total soluble sugar content can be maintained,when the UV-C irradiation duration was chosen as 20 min.