蔬菜品種改良及栽培技術改進計畫-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計畫-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: 94農科-1.3.2-糧-Z2(16)
計畫主管機構: 行政院農業委員會
計畫執行機構: 國立中興大學
全程計畫年: 2005
關鍵字: 杏鮑菇;杏鮑菇貯藏;菌絲生育條件;貯藏;包裝;Pleurotus;Pleurotus;Storage;Mycelium Growth Condition;Storage;Package
摘要: 杏鮑菇為新興鮮食菇類,質地、風味及烹調特性均佳,我國加入WTO後為具市場競爭力之重要經濟蔬菜作物,但其栽培過程中,菌絲生長緩慢受環境因子影響,包括光線、氣體成分、溫度及溼度,本試驗擬了解上項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,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。 Peurotus eryngiig 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 the tendencies of high respiration and decay of the fresh mushroom and to enhance its capibility of market competition.
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