人工大氣和一氧化碳對洋菇之保鮮效果

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作者: 李堂察;俞永標
刊名: 中國園藝
期刊所屬國別:
出版年: 1983
關鍵字: 一氧化碳;人工;大氣;保鮮;洋菇
摘要: 於活體外(in vitro),人工大氣(1%氧氣加5%二氧化碳)添加一氣化碳(5或9%),極顯著的抑制洋菇多元酚氧化酵素之活性,但並無法完全抑制;人工大氣亦具相同效果,但不及人工大氣配合一氧化碳之有效。洋菇貯於10℃下5天後,經人工大氣添加5或9%一氧化碳之處理極顯著的抑制多元酚氧化酵素之活性、茹柄生長、菇傘擴展和開傘,人工大氣亦具效果,但效果仍不及人工大氣添加一氧化碳。單獨使用低氧,雖能抑制菇柄生長,但是對於菇傘擴展和開傘卻無抑制效果。於本試驗中,低氮,人工大氣和一氧化碳對防止洋茹褐變之效果並不顯著。In vitro 5% or 9% CO added to CA (1% O2+5% CO2) markedly inhibited o-DPO activity of mushroom. Complete inhibition was never attained. CA only had also effective but in mush loss degree than that of CA combination with CO treatment. Storage of mushroom in CA with 5% or 9% CO reduced o-DPO activity, stiple elongation, pileus expansion and cap opening, CA only had also effective but in less degree than that of CA combination with CO treatment. Low O2 only had effective on recuced stiple elongation, but ineffective on the pileus expansion and cap opening, Concentration of CO5 above 10% combination with 1% O2 appeared to increase surface discoloration while markedly reduced pileus expansion, stiple elongation and cap opening. However, low O2 CA and CA combination with CO was ineffective on the control of discoloration. The results suggest that the use of CO added to CA is beneficial for controlling deterioration of mushrooms during storage and on transit.
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