海藻酸钠结合百里香精油对香菇的保鲜效果
Effect of Cinnamaldehyde Fumigation Treatments on Postharvest Physiology and Quality of Shiitake Mushroom
以海藻酸钠、百里香精油为主要原料制备涂膜剂，在4℃下对香菇进行保鲜实验，同时以清水处理组为对照。实验结果表明海藻酸钠百里香精油复合涂膜对香菇的综合保鲜效果强于海藻酸钠组与对照组。经海藻酸钠百里香精油复合涂膜处理后，很好地延缓了香菇的后熟，降低了失重率，抑制了呼吸作用，减缓了总酚、可溶性糖、Vc含量的降低，使香菇保持较好的感官品质和营养价值，延长了香菇的贮藏期。
he preservation effect of sodium alginate/thyme oil coating on postharvest quality of shiitake mushroom was studied . The results showed that coating with sodium alginate/thyme oil was better than sodium alginate coating or control treatment. The sodium alginate/thyme oil coating delayed the maturation of shiitake mushroom, reduced weight loss, inhibited respiration of shiitake mushroom, in addition, it also decreased the loss of total phenolic , soluble saccharide and Vc content. In general, sodium alginate/thyme oil coating can maintain better quality, nutrition and extend the shelf life of shiitake mushrooms.
温小礼、叶笑、周巧丽、邵晓云、姜天甲
植物保护农艺学生物科学现状、生物科学发展
农产品加工及贮藏工程百里香精油海藻酸钠香菇保鲜
agricultural product processing and storagethymus oilsodium alginateshiitake mushroompreservation
温小礼,叶笑,周巧丽,邵晓云,姜天甲.海藻酸钠结合百里香精油对香菇的保鲜效果[EB/OL].(2013-08-21)[2025-08-16].http://www.paper.edu.cn/releasepaper/content/201308-225.点此复制
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