|Title:||菇類採收後保鮮處理技術||Other Titles:||Postharvest Preservation Technology of Fresh Mushroom||Authors:||林慧玲
|Keywords:||杏鮑菇;氣變包裝;保鮮;King oyster mushroom;package method;shelf life||Issue Date:||Oct-2011||Publisher:||農業試驗所||Related Publication(s):||農業試驗所特刊第155號||Start page/Pages:||115-128||Source:||菇類產業發展研討會專刊||Conference:||菇類產業發展研討會
Proceedings of the Symposium on Mushroom Industry Development
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.
|Appears in Collections:||植物病理組|
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