Food and Fermentation Industries >

2011 , Vol. 37 >Issue 03: 230 - 234

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2011.03.050

Food and Fermentation Industries

The Effect of UV-C Irradiation Duration on Shelf-life Quality of Postharvest White Hypsizygus marmoreus During Passive MAP

  • Zhou Chun-mei ,
  • Wang Xin ,
  • Liu Bao-lin ,
  • Ren Zhi-chao ,
  • Lei Lei ,
  • Yin Xiao-mei
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Online published: 2011-03-25

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Abstract

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.

Key words： ultraviotet-cirradiation; white Hypsizygus marmoreus; quality; MAP

Cite this article

Zhou Chun-mei , Wang Xin , Liu Bao-lin , Ren Zhi-chao , Lei Lei , Yin Xiao-mei . The Effect of UV-C Irradiation Duration on Shelf-life Quality of Postharvest White Hypsizygus marmoreus During Passive MAP[J]. Food and Fermentation Industries, 2011 , 37(03) : 230 -234 . DOI: 10.13995/j.cnki.11-1802/ts.2011.03.050

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