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2010•Zhongguo shiyongjunRequires access

Research on the Pretreatment and CA Technology of Lentinus edodes

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Abstract

Regarded Lentinus edodes 931 as the material of the experiment, the storage effect of pretreatment and CA technology on Lentinus edodes were studied. The results showed that both of packing used plastic slaver with heat shrink membrane and CA could evidently control the decline of organoleptic quality, water content, protein content and total sugar content, and the effect of fresh-keeping were preferably. The best effect was the atmosphere condition of 2%～3% O2 and 10%～13% CO2.

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What this paper is about

Regarded Lentinus edodes 931 as the material of the experiment, the storage effect of pretreatment and CA technology on Lentinus edodes were studied. The results showed that both of packing used plastic slaver with heat shrink membrane and CA could evidently control the decline of organoleptic quality, water content, protein content and total sugar content, and the effect of fresh-keeping were preferably. The best effect was the atmosphere condition of 2%～3% O2 and 10%～13% CO2.

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Available abstract

Regarded Lentinus edodes 931 as the material of the experiment, the storage effect of pretreatment and CA technology on Lentinus edodes were studied. The results showed that both of packing used plastic slaver with heat shrink membrane and CA could evidently control the decline of organoleptic quality, water content, protein content and total sugar content, and the effect of fresh-keeping were preferably. The best effect was the atmosphere condition of 2%～3% O2 and 10%～13% CO2.

Key concepts: Lentinus, Organoleptic, Food science, Sugar, Chemistry, Modified atmosphere, Shelf life, Mushroom

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