不同温度对采后杏鲍菇贮藏品质的影响研究

谢丽源; 郑林用; 彭卫红; 唐杰; 黄忠乾; 谭伟; 甘炳成

doi:10.13386/j.issn1002-0306.2015.22.060

不同温度对采后杏鲍菇贮藏品质的影响研究

Effect of different temperatures on the storage quality of Pleurotus eryngii

摘要

摘要: 以杏鲍菇为实验材料,分别置于2、4、6、8、10、12℃下贮藏,研究不同贮藏温度对杏鲍菇采后生理生化及品质的影响,以此确定杏鲍菇的最佳贮藏温度。结果表明,贮藏温度2、4℃较好地保持了杏鲍菇超氧化物歧化酶(SOD)(p<0.01)、过氧化氢酶(CAT)活性(p<0.05),有效抑制了蛋白质、VC、总糖、水分的快速流失(p<0.01或p<0.05)和丙二醛(MDA)含量的快速增加(p<0.01),降低了多酚氧化酶(PPO)活性(p<0.05),延缓了杏鲍菇贮藏过程中的品质劣变及衰老进程,较好地保持了菇体的商业品质。因此,2~4℃为杏鲍菇的适宜贮藏温度,延长了杏鲍菇的贮藏期,为杏鲍菇的贮藏保鲜提供理论依据和技术方法。

Abstract: Taking Pleurotus eryngii as the material,the experiment was carried out. In the experiment,P. eryngii was stored in 2,4,6,8,10 and 12 ℃. The effects of different storage temperatures on postharvest physiology and quality of P. eryngii were studied under different storage temperatures. The results showed that P. eryngii stored at 2 and 4 ℃ preferably maintained the activities of superoxide dismutase(SOD)(p<0.01) and catalase(CAT)(p <0.05),inhibited effectively the rapid erosion of protein,VCand total sugar,and rapid increasing of malondialdehyde(MDA)(p<0.01),reduced effectively the activity of polyphenol oxidase(PPO)(p<0.05),and delayed quality deterioration and aging process. Thus,2 ~4 ℃ was suitable for storage of P. eryngii,which provide a theoretical basis for the storage and preservation.