石小瓊; 鄧金星; 鐘清泉; 賴繼堂
閩西職業大學食品研究所!閩西職業大學農林系; 福建龍巖364021; 閩西職業大學食品研究所!閩西職業大學農林系; 福建龍巖364021; 閩西職業大學食品研究所!閩西職業大學農林系; 福建龍巖364021; 閩西職業大學食品研究所!閩西職業大學農林系; 福建龍巖364021
【中文摘要】 以L -半胱氨酸作為護色劑 ,琥珀酸 2 ,2 -二甲基酰肼 (B9)作為生長抑制劑 ,進行蘑菇保鮮研究。經正交試驗 ,篩選出最佳保鮮劑配方為 :L -半胱氨酸 2 4mg/kg +B92 0mg/kg。浸泡30min的鮮蘑菇 ,在室溫 14～ 18℃下可保存 10d ,其間不開傘 ,色澤乳白 ,無褐變 ,氣味正常 ,呼吸高峰推遲 2d出現 ,峰值減少 30 %。
【英文摘要】 Using L-cysteine as color-protecting agent and succinic acid 2,2-dimethylhydrazide(B 9) as growth inhibitor, the fresh-keeping of Agaricus bisporus was studied in this paper. Through orthogonal test, it was proved that the optimum formula of fresh-keeping agent was L-cysteine 24mg/kg, B 9 20mg/kg. Soaking 30min in above-mentioned fresh-keeping agent, the mushrooms could be preserved for 10 days at 14～18℃. During the preservation period, the mushrooms, with normal flavour, were expansionless, milky white and non browning. And their respiration peak appeared 2 days later with 30% decrement of the peak value.
【中文關鍵詞】 雙孢蘑菇; L-半胱氨酸; 琥珀酸2; 2-二甲基酰肼; 保鮮
【英文關鍵詞】 Agaricus bisporus; L-cysteine; Succinic acid 2; 2-dimethylhydrazide; Fresh-keeping
【文獻出處】 食用菌學報,Acta Edulis Fungi,編輯部郵箱,2001年02期 【DOI】CNKI:SUN:SYJB.0.2001-02-005