1-MCP对平菇采后生理及贮藏品质的影响

Effect of 1-MCP on post-harvest physiological and storage quality of Pleurotus ostreatus

为探讨1-甲基环丙烯（1-MCP）在平菇贮藏保鲜中的应用效果,以黑平1号为试材,分别采用0.05mg/L、0.30 mg/L、0.90 mg/L和1.10 mg/L 1-MCP对试验平菇进行熏蒸,研究其在6℃贮藏过程中的生理生化及感官品质的变化规律.结果显示：采用0.05～1.10 mg/L 1-MCP熏蒸平菇,可以改善其贮藏效果,适宜处理浓度为0.90 mg/L;1-MCP处理能够有效抑制平菇褐变,降低失重率,改善贮藏品质;1-MCP能有效抑制平菇呼吸强度,降低乙烯释放量,能将呼吸高峰推迟2d;1-MCP处理能提高平菇体内超氧化物歧化酶（SOD）、过氧化氢酶（CAT）和过氧化物酶（POD）等酶的活性,降低多酚氧化酶（PPO）的活性,减少丙二醛（MDA）和超氧阴离子（O2-）的积累.可见,采用1-MCP处理平菇,可以延缓平菇的褐变和衰老,保持其贮藏品质,延长其保鲜期.

To study the effect of 1-methylcyclopropene （1-MCP） on preservation of Pleurotus ostreatus and to find a way to prolong the storage life of Pleurotus ostreatus, Pleurotus ostreatus was treated with different concentrations of 1-MCP （0. 05 mg/L, 0. 30 mg/L, 0. 90 mg/L and 1.10 mg/L）, and the changes in physiology and biochemistry and the storage quality during storage at 6 ℃ were observed. The quality of Pleurotus ostreatus during storage was improved with 1-MCP fu- migating at the range of 0. 05-1.10 mg/L, among which 0. 90 mg/L was the best. 1-MCP could inhibit the browning of Pleurotus ostreatus, decrease the weight loss, and improve the storage quality. 1-MCP could restrain the respiration rate, reduce the ethylene release, and delay the arrival of the respiratory peak. 1-MCP also increased the activity of superoxide dismutase （SOD）, catalase （CAT） and peroxidase （POD）, and decreased the activity of polyphenol oxidase （PPO） and the accumulations of malondialdehyde （MDA） and superoxide anion （O2-）. It is summarized that 1-MCP can reduce the browning of Pleurotus ostreatus and delay the senescence, consequently prolong the storage life.