| 白灵菇化学保鲜技术研究 |
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中国论文联盟*编辑。摘要采用柠檬酸、抗坏血酸和亚硫酸钠3种化学保鲜剂，在相同条件下配成不同浓度的保鲜液对白灵菇进行处理，以延长其贮藏保鲜时间，针对白灵菇的感官品质进行评定，结果表明采用浓度为0.2%的亚硫酸钠对白灵菇保鲜效果最好。
关键词白灵菇；化学保鲜；技术；效果
StudyonPreservationTechnologyofPleurotusnebrodonsis
ZHANG Jian-hua
（Town Vocational High Schools of Queshan County in Henan Province，Queshan Henan 463200）
AbstractUsing three chemical preservatives，such as citric acid，ascorbic acid and sodium sulfite，preservation solutions with different concentrations were prepared in the same condition for processing Pleurotus nebrodonsis，and to prolong the preservation time. The sensory qualities were evaluated，and the results indicated that sodium sulfite with concentration of 0.2% showed the best preservation effect on Pleurotus nebrodonsis.
Key wordsPleurotus nebrodonsis；chemical preservation；technology；effect
白灵菇（Pleurotus nebrodonsis），又名翅鲍菇、白灵芝菇、克什米尔神菇等。在分类学中隶属于真菌门，担子菌亚门（Basidiomycolina）真菌纲（Hymenomycetes）伞菌目（Ag-aricales）侧耳科（ Pleurotaceae）[1] [2] [3] [4] [5] [6] 下一页 |
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