真空预冷技术在姬菇保鲜上的应用研究

长保鲜期。该研究结果表明,采用真空预冷,可以Р 0 有效减缓姬菇感官品质及失水率的下降速度,保Р 0 Р ^lDas 持稳定的新鲜度,有效延长常温条件下的贮藏期,Р ㈥’, F有利于保持采后姬菇的品质。Р Fig?The iihration 参考文献:Р nonvacuumcondition [1]Р (4)性变化的研究秤镁Пǎ:—.Р 8辗疲婵赵だ涠园啄⒐街仄分实挠跋霦.食品与机械,Р 200622(2)4549Р 两温度下的姬菇失重率一直在增加,但是从失水率Р [33Р 的趋势来看,真空预冷处理下的姬菇失水率的上升Р rJ]200740(10)11711175Р 趋势较慢,而非真空处理下的姬菇失水率的上升趋Р 势较快,并且在 dР Р Pleurotus cornucopiae Р unlWANGYanfenHANSheng-hua3ZHANG猣, , Р . Husbandry Institute Academy ,Р , 1500862Mudanjiang Academy Р Р 琀琂 310024)Р : order study the Pleurotus cornucopiaetaking—Р rotus cornucopiae materials and sensory score and Р two 瑃 was carried out under the condition three kinds storage(410Р and ℃ treatment and 甌 results the —Р ing samples could the speed sensory quality and rateand could proР the storage effectivelyР Key 篜 cornucopiaevacuum籹 qualitymushroom