摘要
在室温(25±1)℃条件下,分别采用1.0、2.0、3.0μL/L的1-甲基环丙烯(1-methylcyclopropene,1-MCP)对广叶绣球菌(Sparassis latifolia)新鲜子实体进行熏蒸12h处理,再经0.04 MPa抽真空后,(4±1)℃贮藏5周,期间每隔7d取样,测定广叶绣球菌的呼吸强度、色差值、多酚氧化酶活性、过氧化氢酶活性、丙二醛含量、可溶性糖含量和可溶性蛋白含量,并进行感官评价。结果表明:2.0μL/L 1-MCP处理保鲜效果较好,货架期35d以上,较空白对照的货架期(21~28d)明显延长。
Cultivated Sparassis latifolia fruit bodies were exposed to 1.0,2.0 and 3.0μL/L concentrations of1-methylcyclopropene(1-MCP)at 25 ℃(±1 ℃)for 12 h,vacuum packed(0.04 MPa)and stored at 4 ℃(±1 ℃)for five weeks.Fruit body respiration rates,polyphenol oxidase and catalase activities,malondialdehyde,soluble sugar and soluble protein levels,and sensory attributes(color,hardness,odour)were determined to assess the effects of the treatments on factors related to mushroom shelf-life.Exposure to2.0μL/L 1-MCP increased the shelf-life of mushrooms to〉35 dcompared to 21-28 drecorded for controls.
出处
《食用菌学报》
CSCD
北大核心
2017年第3期68-73,共6页
Acta Edulis Fungi
基金
山西省煤基重点科技攻关项目(FT2014-03-01)
2015年度山西省高校协同创新中心项目资助
关键词
熏蒸处理
采后保鲜
生理生化
感官品质
Fumigation
postharvest storage
biochemical parameters
sensory attributes