目的 研究在常温(20 益 ) 、大气压力为 55 kPa 的条件下,不同换气周期对生鲜香菇贮藏品质的影响。 方法 对减压罐包装香菇分别进行每 2 天换气处理和每天换气处理,测定其呼吸强度、失重率、可溶性固形物含量、多酚氧化酶( PPO) 活性、丙二醛( MDA) 含量和感官指标等。 结果 每天换气处理组能延迟异味的产生,显著降低香菇的呼吸强度并保持较高的可溶性固形物含量( P <0 . 05 ) ;每 2天换气处理组能使香菇的整体感官品质维持在较高水平,显著抑制香菇的 PPO 活性,延缓 MDA 含量的增加( P<0 . 05 ) 。 结论 在贮藏后期,每 2 天换气处理组的香菇其失重率显著低于每天换气处理组( P<0 . 05 ) 。

Objective To investigate the effect of interval ventilation time on the quality of fresh shiitake mushrooms under 55 kPa hypobaric pressure condition at 20 益 . Methods The shiitake mushrooms packaged in vacuum tank were treated with ventilating once every two days and daily ventilation, respectively. Respiratory intensity, weight loss rate, soluble solids content, polyphenol oxidase ( PPO) activities, malonydialdehyde ( MDA) content and sensory index were determined every two days. Results The results showed that daily ventilation treatment could inhibit the appearance of off- odor, significantly reduce the respiration intensity and maintain higher soluble solids content of shiitake mushrooms during vacuum tank packaging storage ( P<0. 05) . While the ventilating once every two days let shiitake mushrooms maintain higher overall sensory qualities, significantly inhibited the increase of PPO activities, and retarded the decrease of MDA content ( P<0. 05) . Conclusion The ventilating once every two days significantly reduced the weight loss of shiitake mushrooms in the late storage ( P<0. 05) .