系统研究了草菇之起始质量、贮存温度、包装材料、包装方式及药剂处理等对草菇保鲜效果的影响;并采用失重率、硬度、开伞率、出水液化和异味5个质量因子综合评价草菇保鲜效果。结果表明,采用打孔自发气调法,辅以适宜的包装材料(纸塑复合袋)和贮存温度(15～20℃),可使草菇贮存保鲜72h,并使草菇子实体内蛋白质和氨基酸含量在此期间基本保持稳定。生理研究表明,草菇子实体内过氧化物酶和多酚氧化酶活性的变化与草菇保鲜效果密切相关,可作为草菇保鲜的生理指标。 The effects of the initial quality, storage temperature, packing material, packaging method and medicament treatment on the preservative effect of straw mushroom were systematically studied. The effects of weight loss rate, hardness, opening percentage, effluent liquefaction and peculiar smell were comprehensively studied Evaluation strawberries preservation effect. The results showed that straw mushrooms could be preserved for 72 hours by spontaneous aeration with drilling, supplemented by appropriate packaging materials (paper-plastic composite bag) and storage temperature (15 ~ 20 ℃), and the contents of protein and The amino acid content remained basically stable during this period. Physiological studies have shown that changes in peroxidase and polyphenol oxidase activities in the fruiting bodies of mushroom are closely related to the preservation effect of straw mushrooms and can be used as physiological indexes for the preservation of straw mushrooms.