研究了不同包装方式对1-MCP 处理后的草菇采后保鲜效果的影响，将1-MCP 处理后的草菇分别用打孔 PE 袋、PE 膜结合托盘、打孔 PE 膜结合托盘、双封袋气调包装、双封袋充氮包装的方式进行包装，于(15±1)℃下贮藏，以1-MCP 处理后未包装的草菇为对照，同温度下贮藏。贮藏期间每天测定失重率、硬度、菇体表面色调角 h°、褐变度、丙二醛含量、感官品质等指标。实验结果表明：打孔 PE 膜结合托盘包装的贮藏效果较好，能减缓草菇采后的失重和褐变现象，维持较好的硬度、菇体表面色调角和感官品质，抑制丙二醛含量的增加。
Effect of Different Packaging Regimes on the Quality of Volvariella volvacea Fruit Bodies
Fruit body weight loss,hardness,surface hue angle (h°),browning,malondialdehyde content and sensory attributes were used to evaluate the effects of storing Volvariella volvacea under different packaging regimes.Fruit bodies were first pretreated by wrapping in wetted 1-methylcyclopropene (1-MCP)film for 12 h.After removing the film,the mushrooms were then subjecting to different packaging regimes and stored at 15 ± 1 ℃.The most favorable packaging regime for prolonging the shelf-life of V .volvacea involved packing fruit bodies in polythene boxes (30 cm×15 cm×5 cm)and sealing with PE film (0.02 mm thickness)containing three vent holes (5 mm diameter)on both sides (six vent holes per box).Under these conditions,mushroom shelf-life was prolonged for over one week.
NETL
NSTL
万方数据
维普
