论文部分内容阅读
试验采用刚采收下来的白色鲜嫩小蘑菇,采用几种不同的包装形式进行贮藏试验,结果发现放置在带孔薄膜覆盖的小篓里的蘑菇,保鲜时间最长。因为用微孔薄膜覆盖,使进入小篓中的氧气正好够蘑菇呼吸所需要,又不足以使酚氧化。通常蘑菇冷藏可以延长保鲜时间,但低温不能防止蘑菇外表的褐色化,其原因是由于蘑菇细胞间隙中的酚和一种酶产生化学反应。酶能催化酚的氧
Fresh white mushrooms harvested from the experiment were used in the experiment. Several different types of packaging were used for storage tests. The results showed that the mushrooms placed in the small basket covered with perforated film had the longest shelf life. Because covered with a microporous film, the oxygen entering the basket is just enough for the mushrooms to breathe, not enough to oxidize the phenol. Usually cold storage of mushrooms can prolong the preservation time, but the low temperature can not prevent the appearance of brown mushrooms, the reason is that the mushroom cell gap in the phenol and an enzyme chemical reaction. Enzymes catalyze the oxidation of phenols