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用不同臭氧浓度处理新鲜草菇,结合聚乙烯薄膜包装保鲜贮藏,以5ppm臭氧处理草菇效果最好,较对照贮藏寿命延长了10小时,延长了38％。各处理的过氧化物酶活性、可溶性蛋白质含量和游离氨基酸含量,均随臭氧处理浓度增加而上升。本文对这些生化指标变化进行了讨论。
Fresh straw mushrooms were treated with different ozone concentrations, combined with polyethylene film packaging storage preservation, to 5ppm ozone treatment straw mushroom best, compared with the control shelf life extended 10 hours, an increase of 38%. Peroxidase activity, soluble protein content and free amino acid content increased with the increase of ozone concentration. This article discusses the changes in these biochemical indicators.