论文部分内容阅读
本试验研究了ＭＡＰ 技术（ Ｍｏｄｉｆｉｅｄ Ａｔｍｏｓｐｈｅｒｅ Ｐａｃｋｅｇｉｎｇ） 保鲜香菇。比较了预处理中微波灭酶与热风排湿法，研究了ＭＡＰ 中的充气降氧法和包装袋中添加乙烯脱氧剂对香菇保鲜的影响。研究结果表明：采用热风排湿预处理 ＭＡＰ 中使用充气降氧法（Ｏ２∶１ ％ ～２ ％ ，ＣＯ２２５ ％ ～４０ ％ ） ，包装袋中加入乙烯脱除剂，低温下贮存为最佳贮藏方式。
This experiment studied MAP technology (Modified Atmosphere Packeging) fresh mushrooms. The effects of microwave deaeration and hot air dehumidification on the pretreatment were compared. The effects of aeration and oxygen reduction in MAP and the addition of ethylene deoxidizer on the preservative of mushroom were studied. The results showed that: using hot air dehumidification pretreatment MAP using inflation and oxygenation method (O2: 1% to 2%, CO225% to 40%), adding ethylene bags to the bag, the best storage for storage at low temperature .