林少娟;聂呈荣;麦焯棉;杨宣华
2004, 26(5): 0.
用柠檬酸、氯化钠、B9和抗坏血酸 4种保鲜剂对榆黄菇进行保鲜效果的试验。结果表明 ,柠檬酸和抗坏血酸的保鲜效果较好。用抗坏血酸溶液浸泡榆黄菇进行保鲜时 ,以溶液浓度为 0 .0 4 %、浸泡 2 0分钟、加入 1 5g硅胶后装袋密封 ,并在 1 0℃下贮藏对榆黄菇保鲜效果最好 ,保鲜时间可长达 7天 ,外观品质保持良好 ,失重少 ,水渍。The experiment of retaining freshness of Pleurotus citrinopileatus was carried out with citric acid, sodium chloride, B9 and vitamin C. The result showed that citric acid and vitamin C had a better fresh-keeping effect. If vitamin C was used, the best effect was when the fungi were firstly steeped in 4% vitamin C solution for 20 minutes, then put into a bag with 15 g silica gel and airproofed, and lastly preserved under 10℃, by which the fungi could be preserved as long as 7 days and still well in appearance and quality.