蔬菜品種改良及栽培技術改進─杏鮑菇栽培模式改進及採後保鮮處理

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計畫名稱: 蔬菜品種改良及栽培技術改進─杏鮑菇栽培模式改進及採後保鮮處理
計畫主持人: 林慧玲
共同計畫主持人:
計畫編號: 96農科-4.2.2-糧-Z2(2)
計畫主管機構: 行政院農業委員會
計畫執行機構: 中興大學園藝學系(所)
全程計畫年: 2007
關鍵字: 杏鮑菇;杏鮑菇貯藏;菌絲生育條件;貯藏;包裝;苦味;Pleurotus eryngi;Pleurotus Eryngi Storage;Mycelium Growth Condition;Storage;Package;Bitter
摘要: 本試驗擬了解環境因子對菌絲及子實體發育之影響,訂定最適生長發育條件,以增加生產效率及提升品質.另外,新鮮菇類呼吸率高是為易腐性產品不耐貯運並易產生苦味物質影響風味,利用充氣包裝及低溫冷藏等採後處理技術以提升櫥架壽命,並訂定內外銷貯運流程,以增加市場競力。Pleurotus eryngi is a new edible mushroom which has good flavor, high quality and possesses international market competitive edge after WTO entry. But the mycelium growth is slow and is susceptible to the light, temperature, gas composition and relative humidity changes in the cultural room. The object of this investigation is to establish conditions for optimal growth and development and try to extend the postharvest storage and shelf life using low temperature and packing technique to overcome the tendencies of high respiration and decay and bitterness of the fresh mushroom and to enhance its capibility of market competition.
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