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1、食品科技贮运保鲜FOODSCIENCEANDTECHNOLOGY2015年第40卷第11期蘑菇真空预冷后的减压贮藏效果研究111*2杨兆丹，邸倩倩，刘斌，关文强(1.天津商业大学，天津市制冷技术重点实验室，天津300134；2.中国农业科学院农产品加工研究所，北京100193)摘要：为了探究贮藏压力对蘑菇贮藏效果的影响，以双孢菇和杏鲍菇为实验材料，在设定值为0℃和0.3kPa压力下预冷后，在(0±1)℃贮藏温度下减压(0.01、0.03、0.05、0.07、0.09MPa和0.1MPa)贮藏，测量了蘑菇贮藏期间的渗透率、失重率、Vc含量和呼吸强度。结果表明，
2、贮藏压力对失重率以及呼吸强度的影响较明显，失重率和呼吸强度都随着贮藏压力的减小而减小，但减压贮藏不能推迟或提前呼吸高峰期，贮藏结束时，0.1MPa贮藏压力下的蘑菇的失重率和呼吸强度是0.01MPa贮藏压力下的2.3倍和1.4倍；减压贮藏对Vc含量和渗透率的影响并不明显，不能推迟或提前Vc含量的低谷期和高峰期；当贮藏压力在0.01~0.1MPa之间时，最佳贮藏压力为0.01MPa。关键词：真空预冷；蘑菇；储藏效果；降压贮藏中图分类号：TS255.3文献标志码：A文章编号：1005-9989(2015)11-0314-04DOI:10.13684/j.cnki.
3、spkj.2015.11.062Effectofmushroomonthehypobaricstorageaftervacuumprecooling111*2YANGZhao-dan,DIQian-qian,LIUBin,GUANWen-qiang(1.TianjinKeyLabofRefrigerationTechnology,TianjinUniversityofCommerce,Tianjin300134;2.InstituteofAgro-productsProcessingScienceandTechnology,ChineseAcademyofA
4、gricultureScience,Beijing100193)Abstract:InordertostudytheinfluenceofdifferentstoragepressuresonAgaricusbisporusandPleurotuseryngii,theexperimentalmushroomsampleswereprecooledto0℃byvacuumcoolingwithapressureof0.3kPa,thenwerestoredunderdifferentpressures(0.01,0.03,0.05,0.07,0.09,0.1
5、MPa)withastoragetemperatureof(0±1)℃.Theweightlossrate,thepermeability,thecontentofVc,andtherespirationintensityduringstorageweremeasured.Theresultsofthestudyareasfollows.Firstly,theinfluenceoftheweightlossandrespirationintensitycausedbystoragepressureisobvious.Themorethestoragepres
6、suredecreases,themoreweightlossesandtherespirationintensitydecreases.Hypobaricstoragecouldnotdelayoradvancethepeakofrespiration.Attheendofstorage,theweightlossrateandrespirationintensityunderthe0.1MPastoragepressureis2.3timesand1.4timestoweightlossrateandrespirationintensityunderth
7、e0.01MPastoragepressure.Secondly,theinfluenceofthecontentofVcandthepermeabilitycausedbystoragepressureisnotobvious,andhypobaricstoragecouldnotdelayoradvancethetroughandpeakofthecontentofVc.Theoptimumstoragepressureis0.01MPaintherangefrom0.01MPato0.1MPa.收稿日期：2015-06-27*通讯作者基金项目：天津市科
8、技支撑项目(132C8DNC01500)；四川省科技
