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Journal of Agriculture ›› 2018, Vol. 8 ›› Issue (4): 56-60.doi: 10.11923/j.issn.2095-4050.cjas17050023

Special Issue: 食用菌 食用菌 园艺

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Effect of Temperature Fluctuation on Fresh-cut Pleurotus ostreatus Quality

魏增宇   

  • Received:2017-05-17 Revised:2017-06-22 Accepted:2017-07-05 Online:2018-04-20 Published:2018-04-20

Abstract: The paper designed three temperature fluctuation modes in the case of the same cumulative effect of temperature fluctuations to study the effect of temperature fluctuation on Pleurotus ostreatus quality during shipping. The results showed that the decay rate and weight loss rate of P. ostreatus were significantly higher than those without any treatment. The Vc content and sensory quality decreased significantly; and compared with the control group, the sensory quality decreased by 74.3% on the 5th day. Compared with low temperature fluctuation, the sensory score of P. ostreatus at high temperature fluctuation decreased by 64% on the 5th day. Meanwhile, reducing the fluctuation frequency could relatively delay the decline of P. ostreatus quality caused by temperature fluctuations.

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