作　　者： ; ; ; ; ; ;

机构地区： 华南农业大学生命科学学院

出　　处： 《华南农业大学学报》 2004年第2期71-74,共4页

摘　　要： 以草菇V884及真姬菇的子实体为供试材料,在4、15、30℃下进行保鲜储藏.结果表明:蛋白酶比活峰值出现愈迟,菇类保鲜期愈长;相反,出现愈早,保鲜期愈短.所以草菇在15℃下可保鲜3d;真姬菇在4℃下可保鲜7d,而在其他的温度处理下,保鲜时间很短(1d),说明草菇、真姬菇两种食用菌的腐烂变质和蛋白酶活性密切相关. The straw mushrooms(Volvariella volvacea and Pleurotus cornucopiae) were stored under different temprerature, that is 4, 15,30 ℃,to demonstrate their protein and proteinase activity changes.The experiemental results showed that,the later the proteinase activity peak appeared ,the longer the mushrooms kept fresh.The suitable store temperatures were 15 ℃ for Volvariella volvacea to keep fresh within 3 days and 4 ℃ for Pleurotus cornucopiae to keep fresh within 7 days. While the mushrooms were stored at the other temperatures, the time for them to keep fresh was very short(1 day).This indicated that variations in the proteinase activities were closely related to these effects of keeping fresh in both mushrooms.

关 键 词： 草菇 真姬菇 蛋白酶活性 温度 保鲜

领　　域： [农业科学] [农业科学]