钙处理对双孢菇贮藏期间品质的影响

Effect of Calcium Treatment on Quality of Button Mushroom (Agaricus bisporus) during Storage

以双孢菇为材料,清水处理作对照,研究了3个质量浓度的氯化钙(0.5、1、2g/100mL)处理对采后双孢菇贮藏期间呼吸强度、总糖、蛋白质、游离氨基酸、VC及果胶(原果胶、可溶性果胶)含量的影响。结果表明:在贮藏温度0～2℃条件下,与对照相比,3个处理中0.5g/100mL氯化钙处理可以有效的抑制呼吸强度、推迟呼吸峰的到来,并有减缓总糖、蛋白质、VC、原果胶含量下降,抑制游离氨基酸和可溶性果胶含量的上升趋势;1g/100mL氯化钙处理能够推迟呼吸峰的产生时间,在贮藏后期(12～14d)抑制蛋白质含量的下降,且0～4d时VC含量也高于对照;2g/100mL氯化钙处理0～8d内总糖含量较高,12～14d时蛋白质含量高于对照。

Using water as a control, the effects of calcium chloride treatment at various concentrations （0.5, 1 g/100 mL and 2 g/100 mL） on respiration intensity, total sugar, protein, free amino acid, vitamin C and pectin （protopectin and soluble pectin） contents in Agaricus bisporus were studied. The results indicated that during storage at 0--2 ℃, 0.5 g/100 mL calcium chloride treatment could effectively inhibit respiratory intensity, delay the appearance of climacteric, slow down the reduction of total sugar, protein, vitamin C and protopectin contents, and suppress the rising speed of free amino acids and soluble pectin contents; 1 g/100 mL calcium chloride treatment could delay the appearance of climacteric, inhibit the decrease of protein level during the latter storage period （12--14 d）, and the content of vitamin C was higher than that of the control during 0--4 d. With 2 g/100 mL calcium chloride treatment, total sugar was higher during storage period of 0--8 d, and the content of protein was higher than that of the control during storage period of 12-- 14 d.