期刊
LWT-FOOD SCIENCE AND TECHNOLOGY
卷 41, 期 6, 页码 965-973出版社
ELSEVIER
DOI: 10.1016/j.lwt.2007.07.013
关键词
MAP; permeability; mushroom; storage temperature; chilling injury; ethylene
The effects of three storage temperatures (1, 3, and 5 degrees C) were determined on the quality of the edible mushroom Agrocybe chaxingu stored in modified atmosphere packages (MAP) with and without (control) silicon gum film windows. Results showed that the storage temperature had clear effects on headspace gas concentrations of O-2, CO2 and ethylene, sensory characteristics, respiration rate, ascorbic acid content, soluble solid content and electrolyte leakage. The higher storage temperature (5 degrees C) resulted in more rapid changes in the different quality parameters for the stored mushroom except in the case of storage at 1 degrees C where chilling injury occurred. The MAP with silicon gum film windows at 3 degrees C provided the best atmosphere for mushroom A. chaxingu as shown by a fact that the MAP packs with windows at 3 degrees C had better quality than the control. (c) 2007 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.
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