真空充氮热处理对鲜切双孢蘑菇自由基和保护酶的影响

Effects of filling nitrogen in vacuum combined with heat treatment on free radical and protective enzymes of fresh-cut Agaricus bisporus

为延缓鲜切双孢蘑菇的衰老进程,延长保鲜期,研究了不同真空度(0、-20、-40、-60、-80、-98 k Pa)下充氮热处理对鲜切双孢蘑菇贮藏中的超氧阴离子产生速率、过氧化氢(H2O2)含量、超氧化物歧化酶(SOD)和过氧化氢酶(CAT)活性、抗坏血酸过氧化物酶(APX)活性和抗坏血酸(As A)含量的影响。结果表明,在较低真空度(-20^-60 k Pa),尤其是-40 k Pa充氮热处理可显著(p<0.05)提高SOD和CAT活性,降低了鲜切双孢蘑菇超氧阴离子产生速率,减少了H2O2的积累;高真空度(-98 k Pa)充氮热处理可显著提高鲜切双孢蘑菇As A含量;真空充氮热处理可抑制鲜切双孢蘑菇贮藏中APX活性的升高。

In order to delay senescence and prolong the shelf-life of fresh-cut Agaricus bisporus,the effects of filling nitrogen in different vacuum（0,-20,-40,-60,-80,-98 k Pa） combined with heat treatment on superoxide anion production,hydrogen peroxide（H2O2） content,enzyme activities of superoxide dismutase（SOD）,catalase（CAT） and ascorbate peroxidase（APX）,and ascorbic acid（As A） content of fresh-cut Agaricus bisporus under cold storage were evaluated. Results showed that lower vacuum（-20-60 k Pa）,especially-40 k Pa filling nitrogen in vacuum with heat treatment significantly（p〈0.05） decreased superoxide anion production and H2O2 accumulation, and increased activities of SOD and CAT of fresh- cut Agaricus bisporus. Higher vacuum（-98 k Pa） treatment enhanced As A content remarkably. Filling nitrogen in vacuum combined with heat treatment obviously inhibited APX activity of fresh-cut Agaricus bisporus.