石小琼; 邓金星; 钟清泉; 赖继堂
闽西职业大学食品研究所!闽西职业大学农林系; 福建龙岩364021; 闽西职业大学食品研究所!闽西职业大学农林系; 福建龙岩364021; 闽西职业大学食品研究所!闽西职业大学农林系; 福建龙岩364021; 闽西职业大学食品研究所!闽西职业大学农林系; 福建龙岩364021

【中文摘要】 以L -半胱氨酸作为护色剂 ,琥珀酸 2 ,2 -二甲基酰肼 (B9)作为生长抑制剂 ,进行蘑菇保鲜研究。经正交试验 ,筛选出最佳保鲜剂配方为 :L -半胱氨酸 2 4mg/kg +B92 0mg/kg。浸泡30min的鲜蘑菇 ,在室温 14～ 18℃下可保存 10d ,其间不开伞 ,色泽乳白 ,无褐变 ,气味正常 ,呼吸高峰推迟 2d出现 ,峰值减少 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.

【中文关键词】 双孢蘑菇; L-半胱氨酸; 琥珀酸2; 2-二甲基酰肼; 保鲜
【英文关键词】 Agaricus bisporus; L-cysteine; Succinic acid 2; 2-dimethylhydrazide; Fresh-keeping

【文献出处】 食用菌学报,Acta Edulis Fungi,编辑部邮箱,2001年02期 【DOI】CNKI:SUN:SYJB.0.2001-02-005