贮藏温度对采后杏鲍菇生理特性的影响

Effect of Different Storage Temperatures on Physiological Property of Pleurotus eryngii

本文以杏鲍菇为试验材料,以采后生理生化指标为考核指标,研究不同贮藏温度对杏鲍菇采后贮藏品质的影响。结果表明,低温有利于延缓杏鲍菇贮藏过程中的品质劣变及衰老进程。贮藏温度4℃明显抑制了杏鲍菇的开伞、失重、褐变程度、多酚氧化酶活性以及蛋白质、Vc、总糖的快速流失,丙二醛含量的快速增加,延缓了菇体的物质代谢,较好地保持了菇体的商业品质。由此可见,低温贮藏是有效的贮藏方式。

Taken Pleurotus eryngi as tested materials,their biochemical indices were used as assessment indicators,and the effects of different storage temperatures on the storage quality of P. eryngii were studied. The results showed that low temperature storage could delay quality deterioration and the aging process during storage period. The mushroom parachute,weight loss,brown stain,polyphenol oxidase activity and the rapid erosion of protein,Vc and total sugar of P. eryngii were significantly inhibited under the storage temperature of 4 ℃,and MDA content rapidly increased,which delayed the metabolism and kept the commercial quality. It was concluded that the low temperature storage was an effective storage methods.