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关于食用菌的保鲜,一般都是通过予冷或冷藏运输等手段,以达到抑制品质劣化、延长保存期的目的。近年来对果蔬保鲜已进一步发展了采用气调(CA)法,通过控制氧的浓度,以抑制果蔬的呼吸量,从而达到延长保存期的目的。目前CA贮藏在日本已广泛使用于苹果、园辣椒等果蔬的保鲜,食用菌的CA贮藏尚处于少量试用阶段。由于本法不但需
On the preservation of edible fungi, are generally passed to the cold or cold transport and other means to achieve the suppression of quality deterioration, extended shelf life purposes. In recent years, the preservation of fruits and vegetables has been further developed by the use of tone (CA) method, by controlling the oxygen concentration in order to inhibit the respiration of fruits and vegetables, so as to achieve the purpose of extending the shelf life. Currently CA storage in Japan has been widely used in apples, peppers and other fruits and vegetables preservation, edible mushroom CA storage is still in a small amount of trial stage. Because this law not only needs