菇類採收後保鮮處理技術
Other Title
Postharvest Preservation Technology of Fresh Mushroom
Start Page
115
End Page
128
ISBN
978-986-02-9730-0
Date Issued
2011-10
Date
2011-10
Author(s)
林慧玲
Huey-Ling LIN
Abstract
菇類與其他園產品相較之下有較高的呼吸速率，代謝活性高，採收後極易劣變，保鮮不易。影響菇類貯藏壽命的因子包含：溫度、水分、氣體環境、採收時期和病原菌感染。主要的劣變症狀有失重、菌傘開張、菌柄生長、組織呈水浸狀與褐化等。一般菇類採收後有極高之呼吸率及失水率，使品質快速下降，即使在低溫下，其貯藏壽命亦只有數日而已，杏鮑菇亦然。本文以杏鮑菇為研究材料，開發保鮮技術，內容含貯藏溫度、包裝方式、材質及抗褐化技術等，此技術的應用可使杏鮑菇櫥架或貯藏壽命延長3倍，約達42日，因此無論在外銷或銷售過程皆可降低損耗及保持品質。
Mushrooms are generally characterized as very perishable, with high respiration and metabolism. The shelf life is limited to 1 day at ambient temperature. The factors affecting mushroom storage life include temperature, relative humidity, gas composition, harvest maturity and disease of fruit body. The main losses of mushroom are weight loss, cap opening, mycelium re-growth, scald and browning. The aim of the present work was to establish the preserving technology of king oyster mushroom. Like as modified atmospheres, generated by using different packaging films, on the quality of king oyster mushrooms were evaluated. The results show, that the optimal storage temperature is 1℃ and mushroom is must be package in 0.09mm polyethylene bag which could prolong storage life to 42 days. The package method decrease weight loss, browning rate, and total phenolic compound compared to commercial EVA packaging film has only 14 day storage life.
Event(s)
菇類產業發展研討會
Proceedings of the Symposium on Mushroom Industry Development
Subjects
杏鮑菇
氣變包裝
保鮮
King oyster mushroom
package method
shelf life
Publisher
農業試驗所
Type
book part
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3.1 MB
Format
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