|Table of Contents|

Development of a Composite Preservative for Pleurotus ostreatus and Research on Its Preservation Effect(PDF)

南京师范大学学报（工程技术版）[ISSN:1006-6977/CN:61-1281/TN]

Issue:
2025年01期
Page:
55-64
Research Field:
食品科学与工程
Publishing date:

Info

Title:
Development of a Composite Preservative for Pleurotus ostreatus and Research on Its Preservation Effect
Author(s):
Tian Shuang1; Sun Feiyu1; Yuan Menghan1; Wang Xiaojun2; Tao Mingxuan1
(1.School of Food Science and Pharmaceutical Engineering,Nanjing Normal University,Nanjing 210023,China)
(2.School of Life Sciences,Nanjing Normal University,Nanjing 210023,China)
Keywords:
composite preservative for Pleurotus ostreatus; citric acid; ascorbic acid; garlic extract; response surface optimization
PACS:
TS255.36
DOI:
10.3969/j.issn.1672-1292.2025.01.007
Abstract:
The objective of this study is to investigate the effects of different single preservatives on the preservation of Pleurotus ostreatus during storage. Additionally,the study aims to identify composite preservative formulations that are suitable for use with Pleurotus ostreatus. The Pleurotus ostreatus are treated with preservatives and placed in preservation bags and stored at 4 ℃,and the effects of different concentrations of citric acid,ascorbic acid and garlic extract on the storage effect of the mushrooms are investigated by using the one-way test combined with the orthogonal test with the weight loss rate,sensory evaluation scores,decay index and browning degree as the evaluation indexes. The findings indicate that the optimal ratio of the composite preservative is 0.9 g/L citric acid,1.0 g/L ascorbic acid,and 250 g/L garlic extract,which can inhibit the weight loss and the increase of browning degree of Pleurotus ostreatus and prolong the shelf-life of Pleurotus ostreatus within 10 days after treatment with the composite preservative compared with the single preservative.

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Last Update: 2025-03-15