论 文 题 目 双孢蘑菇预保藏技术学院 食品科学与工程学院专业 食品科学与工程年级 XXXX 级食品双学位姓名 XXX指 导 老 师 XXX（XXXX 年 X 月）XXXX 大学教务处制毕 业 论 文双孢蘑菇预保藏技术摘要： 以双孢蘑菇为试材，讨论了采后预处理及气调保鲜技术对蘑菇贮藏效果的影响。结果表明，在冷藏条件下，采后装塑料托盘并用热收缩膜包裹，及应用气调保鲜技术显著抑制了双孢蘑菇感官品质、水分、蛋白质及总糖含量的下降，保鲜效果较好，其中气体成分 CO2/O2 为（10%~13%） /（2%~3%）时效果最好。关键词： 双孢蘑菇；预处理；气调；酶活性；菌种保藏Mushrooms - Preservation TechnologyAbstract: Regarded Agaricus campestris as the material of the experiment, the storage effect of pretreatment and CA technology on Agaricus campestris were studied. The results showed that both of packing used plastic slaver with heat shrink membrane and CA could evidently control the decline of organoleptic quality, water content, protein content and total sugar content, and the effect of fresh-keeping were preferably. The best effect was the atmosphere condition of 2%～3% O2 and 10%～13% CO2.Keywords: Agaricus campestris; Pretreatment; CA technology; Enzyme activation; Spawn preservation目 录1.引言..............................................................12.材料和方法........................................................22.1 试验材料.....................................................22.2 试验方法.....................................................22.2.1 试验处理...............................................22.2.2 检测项目及方法.........................................33.结果与分析........................................................33.1 不同保鲜技术对蘑菇感官品质的影响.............................33.2 不同保鲜技术对蘑菇水分含量的影响.............................43.3 不同保鲜技术对蘑菇总糖含量的影响.............................53.4 不同保鲜技术对蘑菇蛋白质含量的影响...........................54.结论与...
