复方保鲜剂对双孢蘑菇保鲜效果的影响

Effect of Composite Preservative on Post-harvest Fresh-keeping of Agaricus bisporus

以双孢蘑菇的失重率、总多酚含量、酪氨酸酶抑制率、褐变度及丙二醛含量为指标,研究了复方保鲜剂对双孢蘑菇保鲜效果的影响,同时对复方保鲜剂中4种效应物的作用机制进行了初步探讨。结果表明,复方保鲜剂可以减少双孢蘑菇水分的散失,延缓褐变,抑制酪氨酸酶活性,显著减少了总多酚的丢失,有效地延缓菇体的衰老进程,延长保鲜时间,且这些指标与复方保鲜剂的浓度存在一定的剂量效应,其中处理1.5g/L脯氨酸+1.5g/L组氨酸+6.0g/L维生素C(Vc)+6.0g/L EDTA与处理2.0g/L脯氨酸+2.0g/L组氨酸+8.0g/L Vc+8.0g/L EDTA在贮藏前期保鲜效果相当,但在贮藏后期前者略显优势。初步分析复方保鲜剂中4种效应物之间的作用机制,发现组氨酸与Vc在复方保鲜剂控制褐变中起主导作用,组氨酸与脯氨酸复合时抑制率高达58.78%,两者之间可能存在一定的协同作用;组氨酸、脯氨酸、Vc和EDTA复合时抑制率高达69.68%,共同抑制双孢蘑菇褐变的发生。

The effect of composite preservative on post-harvest fresh-keeping of A garicus bisporus was studied by determining the loss rate ,total polyphenols content ,tyrosinase inhibition rate , browning degree and malondiadehyde content ,and the mechanism of four kinds of effectors was discussed preliminarily .The results showed that composite preservative could reduce the loss of moisture and total polyphenols content ,retard brow ning ,inhibit tyrosinase activity ,delay the se-nescence of mushroom body effectively ,which prolonged fresh-keeping time .Moreover ,there was a dose-effect relationship between these indicators and concentration of composite preservative , there were little differences between “1 .5 g/L proline＋1 .5 g/L histidine＋6 .0 g/L Vc＋6 .0 g/L EDTA”and“2 .0 g/L proline＋2 .0 g/L histidine＋8 .0 g/L Vc＋8 .0 g/L EDTA”on fresh-keping at earlier storage period ,but the former showed a little advantage at later storage period .A pre-liminary analysis among four effectors showed that histidine and Vc played a dominant role in controlling browning ,the inhibition rate of histidine combined with proline was as high as 58.78% ,there may be some synergistic effects between histidine and Vc ;histidine ,proline ,Vc and EDTA in combination inhibited the browning reaction of A garicus bisporus ,and the inhibition rate reached 69 .68% .