摘要
不同成熟度的食用菌子实体采后生理、病理及贮藏品质有不同的变化规律 ,本文通过对美柄牛肝菌(BoletusspeciosuFrost)三种不同成熟度的子实体的呼吸强度、呼吸商的测定分析 ,及贮藏过程中菌体外观品质变化综合评定的产生及发展进行分析 ,为牛肝菌采集及贮藏中的原料标准的制定提供依据。
Fungi harvested in different period have different change about pathology、physiology and storage quality. In this paper, the respiration rate and appearance quality of Boletus speciosus Frost that was picked in different time were discussed. The objective of the paper is to offer some theory foundation on picking Boletus speciosus Frost.
出处
《中国食用菌》
北大核心
2004年第2期54-55,共2页
Edible Fungi of China
关键词
采收成熟度
牛肝菌
保鲜
贮藏
采后生理
呼吸强度
Boletus speciosus Frost
Ripe degree
Storage quality
Respiration rate
Appearance
