蘑菇的保鲜一直是制约蘑菇业发展的大问题.每年在蘑菇采收高峰期,因销售或加工不及时而造成鲜菇变质的损失相当可观.另外,由于抗坏血酸价格昂贵,蘑菇罐头大多是用焦亚硫酸钠作为护色剂,但二氧化硫的残留始终使人心有余悸.本研究采用几种新型保鲜剂对蘑菇保鲜及制罐的护色作了初步试验. Mushroom preservation has always been a major problem restricting the development of the mushroom industry.Every year at the peak of mushroom harvest, due to the sale or processing is not timely caused by the deterioration of fresh mushroom considerable loss.In addition, due to the high price of ascorbic acid, mostly canned mushrooms with coke Sodium sulfite as color-protecting agent, but the residual of sulfur dioxide has always been in lingering fear.This study adopted several new preservatives on the preservation of mushrooms and canning color made a preliminary test.