肉桂醛熏蒸处理对香菇采后生理和品质的影响

Effect of Cinnamaldehyde Fumigation Treatments on Postharvest Physiology and Quality of Shiitake Mushroom

以香菇-808为试验材料,研究不同含量(1,5,10 μL/L)的肉桂醛熏蒸处理对采后4℃低温保藏香菇生理和品质的影响。试验结果表明,肉桂醛熏蒸处理对香菇的综合保鲜效果强于对照组。肉桂醛熏蒸处理组保鲜效果为5 μL/L组>10 μL/L组>1 μL/L组,处理水平过高,会对香菇产生药害。采用适宜的肉桂醛熏蒸处理(5 μL/L)可显著抑制细菌的生长和MDA含量的上升,降低失重率,减少脯氨酸的积累,而对总酚影响不大。总之,肉桂醛熏蒸处理能有效保持香菇采后的品质,表明肉桂醛在香菇贮藏保鲜方面具有较好的应用前景。

Freshly harvested shiitake mushroom （Lentinus edodes） were used to explore the preservation effect of cinnamaldehyde fumigation treatments at different concentrations （1, 5, 10 μL/L） during storage at 4℃. Results showed that cinnamaldehyde fumigation treatments had positive effects on quality of shiitake mushroom. Cinnamaldehyde fumiga- tion treatment at 5 μL/L was most effective in delaying senescence of mushroom, while high concentrations （10 μL/L） of cinnamaldehyde could result in chemical injury. 5 μL/L cinnamaldehyde fumigation treatment significantly inhibited the growth of bacteria and the increase of MDA, reduced the weight loss rate and the accumulation of proline. However, there was no significant difference in total phenol. Thus, treatments with cinnamaldehyde fumigation can effectively main- tain the quality of shiitake mushroom, which suggested that cinnamaldehyde fumigation treatment might be a preferably promising method on the preservation of shiitake mushroom.