中文摘要：

目的研究生鲜双孢蘑菇从（3±1）℃的冷藏环境转移到（10±1）℃的物流或销售环境后,延缓由于温度升高导致的品质快速下降的方法。方法升温后分别在聚乙烯微孔袋（20 cm×30 cm×40μm,φ=0.3 mm,N=4）上均匀穿刺2,4,6个微孔,并与未穿刺的进行对照,测定保鲜过程中双孢蘑菇各指标变化。结果升温后增加微孔数量能明显改善包装内的气体含量,维持较好的感官品质、可溶性固形物和抗坏血酸含量（P〈0.05）,并且能有效抑制双孢蘑菇白度值的降低及相对电导率和多酚氧化酶活性的增加（P〈0.05）,但会促进其质量损失率的增加。结论双孢蘑菇在升温后增加微孔膜的微孔数量能更好地保持双孢蘑菇的品质,其中增加4个微孔数的综合保鲜效果最佳。

英文摘要：

The purpose of this article was to delay the rapid decline in quality of the fresh Agaricus bisporus due to temperature rise from（3±1） ℃ refrigerated environment to（10±1） ℃ sales environment. When the temperature rose, 0, 2, 4, and 6 microholes were evenly punctured on the PE micro-perforated packing bag（20 cm×30 cm×40 μm, φ=0.3 mm, N=4） and each index of Agaricus bisporus was monitored in the whole process. After warming, increasing the number of micropores could significantly improve the gas content in the package, maintain good sensory quality, soluble solids and ascorbic acid content（P〈0.05）, and effectively inhibit the decrease of whiteness value, and also delay the increase of cell membrane penetration rate and polyphenol oxidase activity（P〈 0.05）. But it could promote the increase of the weight loss rate. Increasing the number of micropores led to better quality of Agaricus bisporus when the temperature rose, and the group of 4 micropores added showed the best comprehensive effect.