摘要
【目的】探讨采后不同处理方式对杏鲍菇贮藏品质及抗氧化酶系统的影响,为杏鲍菇贮藏保鲜技术的应用与发展提供理论指导。【方法】以新鲜采收的杏鲍菇为试验材料,分别采用0.03 mm的聚乙烯(PE)薄膜袋封口包装、0.05 mm的PE薄膜袋封口包装和1.5%壳聚糖涂膜3种处理,以0.05 mm PE保鲜袋不封口为对照,于4℃、相对湿度85%—95%的条件下贮藏,通过测定失重率、色差值、硬度、可溶性固形物(TSS)、还原糖及可溶性蛋白质含量等理化指标,以及过氧化物酶(POD)、超氧化物歧化酶(SOD)和过氧化氢酶(CAT)等3种抗氧化酶活性以及相对电导率、丙二醛(MDA)、超氧阴离子()、过氧化氢(H2O2)的含量,研究不同采后处理方式对杏鲍菇贮藏品质及抗氧化酶系统的影响。【结果】与PE不封口处理相比,两种厚度的PE保鲜袋处理能显著降低杏鲍菇子实体失重率(P<0.01),在贮藏18 d时,两种处理的失重率仅为0.35%和0.20%;两种PE处理的菇体硬度显著高于对照(P<0.05),且在贮藏期间两种处理均分别在第3天和第12天出现了两个硬度峰值;PE处理不易发生褐变,但在贮藏末期,0.03 mm PE处理的褐变程度显著增加(P<0.05)。两种PE处理均能显著抑制贮藏期间TSS和可溶性蛋白的增加,减缓还原糖的消耗。1.5%壳聚糖涂膜处理在0—9 d菇体硬度显著增加(P<0.05),随后硬度快速下降;其失重率较高,与对照无显著差异(P>0.05);贮藏期间褐变指数低,但在贮藏末期的褐变程度显著(P<0.05);贮藏的中期与后期,TSS、还原糖和可溶性蛋白含量的变化均显著低于对照。3种处理在一定程度上提高了杏鲍菇的抗氧化能力,与对照处理相比,3种处理均能显著降低膜透性和脂膜过氧化产物MDA的含量(P<0.05),但在贮藏中、后期,壳聚糖处理的电导率和MDA含量均显著高于两种PE处理。0.03 mm PE和1.5%壳聚糖涂膜处理能显著降低超氧阴离子产生速率和过氧化氢的含量(P<0.05),0.05 mm PE处理能显著降低过氧化氢的含量(P<0.05),但其超氧阴离子产生速率则在3—12 d内显著高于对照(P<0.05);在贮藏前期与末期,3种处理均具有较高的POD活性和CAT活性(P<0.05),但在整个贮藏期间,SOD的活性变化与对照无明显差异(P>0.05)。【结论】在整个贮藏过程中PE处理表现出较好的贮藏效果;其中0.05 mm PE包装处理效果更为明显,有效保持了杏鲍菇的品质。
【Objective 】This research was conducted to study the effect of postharvest treatment on the storage quality and antioxidant enzyme system of Pleurotus eryngii and to provide a theoretical guide for the application and development of postharvest preservation of Pleurotus eryngii. 【Method】Fresh mushrooms, treated by 1.5% chitosan coating, 0.03 mm and 0.05 mm PE film packaging, respectively, were stored at 4℃ and RH 85%-95%. Mushrooms packed with 0.05 mm PE without sealing were used asthe control. Based on analysis of main quality indexes, including weight loss rate, color, firmness, total soluble solids（TSS） content,reducing sugar content and total soluble protein content, antioxidant enzyme activities of peroxidase（POD）, superoxide dismutase（SOD） and catalase（CAT）, conductivity, malondialdehyde content, superoxide anion and H2O2 content, effects of different postharvest treatment methods on the storage quality and antioxidant enzyme system were studied in stored P. eryngii.【Result】The results showed that compared with the control, 0.05 mm and 0.03 mm PE film packaging could significantly reduce the weight loss rate（P〈0.01）. On the 18 d of storage, the weight loss rates of 0.05 mm and 0.03 mm PE treatments were 0.20% and 0.35%,respectively. The firmness of mushrooms in two PE treatments were significantly higher than those in the control（P〈0.05）.Moreover, there were two peak values in the firmness curves of 0.05 mm and 0.03 mm PE treatments, appearing on 3rd day and12 th day, respectively. Browning in two PE treatments was not obvious. However, browning degree of 0.03 mm PE treatment significantly increased during the final storage（P0.05）. Two PE treatments could significantly inhibit the increase of total soluble solids（TSS） and soluble proteins and slow down the decrease of reducing sugar content（P〈0.05）. The 1.5% chitosan coating treatment could significantly increase the firmness during 0-9 d storage（P〈0.05）, then the firmness decreased rapidly. But mushrooms in 1.5% chitosan coating treatment exhibited higher weight loss rate, which had no significance compared with the control（P0.05）. Chitosan coating mushrooms showed low browning index, but at the end of storage, browning in chitosan coating treatment was significantly higher（P0.05）. The changes of total soluble solids（TSS）, reducing sugar and total soluble protein of chitosan coated mushrooms were significantly lower than those of the control in the mid and late storage. To a certain extent, the three treatments enhanced the antioxidant ability of stored P. eryngii compared with control. Three treatments could significantly decrease the cell membrane permeability and the content of membrane lipid peroxidation products MDA（P0.05）. The conductivity and malondialdehyde content of chitosan coated mushrooms were significantly higher than those of two PE treatments in the mid and late storage. The 0.03 mm PE packaging and chitosan coating treatment could effectively reduce superoxide anion（） generation rate and inhibit hydrogen peroxide（H2O2） generation rate（P〈0.05）. Meanwhile, 0.05 mm PE packaging treatment could significantly reduce hydrogen peroxide（H2O2） generation rate（P0.05）. However, the superoxide anion（） generation rate of 0.05 mm PE treatment was significantly higher than the control during 3-12 d storage. And the higher peroxidase（POD） and catalase（CAT） activities were observed in these treatments in the early and late storage（P〈0.05）. However, no significant difference in superoxide dismutase（SOD） activity was observed in these treatments throughout storage.【Conclusion】From the above mentioned,better storage qualities and higher antioxidant ability were observed in two PE packaging treatments during the whole storage, of which, 0.05 mm PE packaging was clearly superior in terms of maintaining overall quality of stored P. eryngii.
出处
《中国农业科学》
CAS
CSCD
北大核心
2015年第5期941-951,共11页
Scientia Agricultura Sinica
基金
国家自然科学基金(31101589)
广东省科技计划项目(2011B020310006)
关键词
杏鲍菇
采后处理
贮藏品质
抗氧化酶系统
Pleurotus eryngii
postharvest treatment
storage quality
antioxidant enzyme system
