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鲜香菇从采收到消费者的手里,经常会发生褐变或腐败,这对香菇生产者和商人来说,是一个严重的问题。笔者根据实验结果,提出一点保持质量的建议。【褐变和腐败的机制】褐变主要是由于香菇里韵酚醛物质,因酚醛氧化酶的氧化作用生成褐色素而引起。如果酚醛物、氧化酶和氧这三者不是同时存在或不相互接触,就不会产生褐变。香菇腐败时,产生腐臭和组织软化,细菌等微生物的繁殖很快。但褐变的香菇上细菌极少,不一定都会导致
Fresh mushrooms from the harvest to the hands of consumers, often browning or decay, which mushroom producers and businessmen, is a serious problem. According to the author’s experimental results, put forward some suggestions to maintain quality. Browning and Corrosion Mechanisms Browning is mainly caused by mushroom phenols, which are produced by the oxidation of phenoxygen oxidase. If the phenolic compounds, oxidase and oxygen do not co-exist or do not contact each other, they will not produce browning. Mushrooms rotten, produce rancid and tissue softening, bacteria and other microorganisms reproduce quickly. But brown mushrooms on the very few bacteria, may not always result