热风预处理对冷藏鲜切双孢蘑菇生理生化性质的影响

Effects of Hot Air Pretreatment on Physiological and Biochemical Properties of Fresh-Cut Agaricus bisporus during Cold Storage

为延长鲜切双孢蘑菇的货架期,研究不同时间热风预处理（40℃、相对湿度85%）对冷藏（4℃、相对湿度85%）鲜切双孢蘑菇生理生化指标的影响。结果表明,热风处理5～10 min可显著降低鲜切双孢蘑菇过氧化物酶、多酚氧化酶活性,提高苯丙氨酸解氨酶活性和总酚含量,抑制超氧阴离子自由基产生速率,显著提高超氧化物歧化酶活性和抗坏血酸含量,延缓抗坏血酸过氧化物酶活性的下降速率,以上结果表明,适宜热风处理可抑制鲜切双孢蘑菇酶促褐变的发生、抑制活性氧代谢、提高其抗氧化能力,最终延缓其衰老进程。相关性分析表明,鲜切双孢蘑菇褐变由酶促褐变和非酶促褐变所引起,而热风处理是通过抑制酶促褐变来延缓褐变发生的。

To extend the shelf life of fresh-cut Agaricus bisporus,the effects of different time periods of hot air pretreatment at 40 ℃ and 85% relative humidity（RH） on physiological and biochemical indices of fresh-cut A.bisporus during cold storage（4 ℃,RH 85%） were investigated.Results showed that hot air pretreatment for 5–10 min significantly reduced the activities of peroxidase and polyphenol oxidase,increased phenylalanine ammonialyase activity and total phenol content,inhibited superoxide anion generation rate,and markedly enhanced superoxide dismutase activity and ascorbate content,slowed down the decline in ascorbate peroxidase activity of fresh-cut A.bisporus.The results suggest that appropriate hot air treatment can inhibit enzymatic browning and reactive oxygen species metabolism of fresh-cut A.bisporus,and finally slow down senescence.The correlation analysis showed that the browning of fresh-cut A.bisporus was caused by enzymatic browning and non-enzymatic browning,and hot air treatment can delay the occurrence of browning by inhibiting the enzymatic browning.