摘要
秀珍菇味道鲜美、营养丰富,极具商品价值,但其在采后贮藏运输过程中极易失鲜。本研究通过不同蓄冷剂与秀珍菇质量比(1∶1、1∶2、1∶4、0∶1)对秀珍菇进行模拟贮藏(室温(24±2)℃)与模拟运输实验(气温2~25℃)。结果表明:应用蓄冷剂能够有效保持秀珍菇的品质特征,延缓质量损失,维持秀珍菇表面色泽、细胞膜透性、超氧化物歧化酶活力、过氧化氢酶活力,保持表面细胞结构完整性,抑制丙二醛、过氧化氢积累。在模拟贮藏实验中,当蓄冷剂与秀珍菇质量比达1∶1时,蓄冷剂所营造的低温环境反而对秀珍菇的品质造成损害,从经济角度考虑,蓄冷剂与秀珍菇质量比1∶4最佳。在模拟运输实验中,1∶1组在维持秀珍菇外观特性、减少质量损失、抑制丙二醛积累、抑制细胞膜透性增加和减缓超氧化物歧化酶活力下降等方面效果最优。但在实际运用当中,需要结合贮运温度、维持时间和经济性等方面因素,确定合理的蓄冷剂使用比例。
The edible mushroom Pleurotus geesteranus is delicious and nutritious and has high commercial value. Nonetheless, the mushroom readily loses its freshness during poastharvest storage and transportation. Simulated storage (at room temperature (24±2)℃) and transportation (at air temperature of 2-25℃) experiments of Pleurotus geesteranus were carried out at different mass ratios between cool-storage agent and Pleurotus geesteranus (1:1, 1:2, 1:4 and 0:1). Results showed that cool-storage agent could effectively preserve the quality of Pleurotus geesteranus , delay mass loss, maintain surface color, cell membrane permeability, and the activities of superoxide dismutase (SOD) and catalase (CAT), protect the integrity of cell membrane and inhibit the accumulation of malondialdehyde (MDA) and hydrogen peroxide (H 2 O 2). On the contrary, the quality of Pleurotus geesteranus deteriorated at a ratio of cool-storage agent/Pleurotus geesteranus was 1:1 in the simulated storage experiment. For an economical perspective, the optimal ratio cool-storage agent/Pleurotus geesteranus was 1:4. In the simulated transportation experiment, the 1:1 ratio of cool-storage agent/Pleurotus geesteranus was most effective in maintaining appearance, reducing mass loss and inhibiting MDA accumulation, the increase in cell membrane permeability and the reduction in SOD activity. Storage and transportation temperature, time and cost, and the dosage of cool-storage agent all should be synthetically considered in practical application.
作者
王蕾
俞凌峰
李君豪
严嘉玮
罗自生
李莉
WANG Lei;YU Lingfeng;LI Junhao;YAN Jiawei;LUO Zisheng;LI Li(College of Biosystems Engineering and Food Science,Zhejiang University,Hangzhou 310058,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2019年第1期270-277,共8页
Food Science
基金
浙江省重点研发计划项目(2018C02005)
关键词
蓄冷剂
秀珍菇
细胞膜损伤
酶活力
模拟贮运
cool-storage agent
Pleurotus geesteranus
cell membrane injury
enzyme activity
simulated storage and transportation