包装膜打孔对异抗坏血酸处理灰树花的保鲜效应

Effect of Packaging Film Perforation on Postharvest Quality of Erythorbic Acid Treated Grifola frondosa

探讨包装膜打孔对异抗坏血酸处理灰树花(Grifola frondosa)子实体的保鲜效应。新鲜子实体分别用0.1%异抗坏血酸(erythorbic acid,EA)浸泡30 s,分别用以下方式包装:P0,密封包装;P1,打孔20个,孔径0.2 mm;P2,打孔40个,孔径0.2 mm;P3,打孔4个,孔径10 mm;P4,打孔8个,孔径10 mm。每组20袋,4℃贮藏27 d,每3 d各取2袋分别测定子实体失重率、水分含量、褐变度、丙二醛含量、可溶性蛋白质含量和可溶性总糖含量,并进行感官评定。结果表明:在27 d贮藏期内,大孔径膜包装(P3、P4)的子实体水分含量分别由最初(0 d)的91.59%和91.21%降至85.57%和81.55%,失重率也分别升至10.02%和15.02%,褐变度快速升高至6.30以上,丙二醛含量达到5.15 nmol·g^(-1)以上;小孔径膜包装(孔数40、孔径0.2 mm,P2)的失重率和褐变度分别低于6.0%和3.88,水分、可溶性总糖和可溶性蛋白质含量分别高于90%、9.66 mg·g^(-1)和3.25 mg·g^(-1),可有效延缓灰树花子实体失重率和褐变度的增加,并使其维持良好的外观品质和较高的水分、可溶性总糖和可溶性蛋白含量。

The preservation effect of packaging film perforation on erythorbic acid(EA)treated G.frondosa fruiting bodies was studied.Fresh fruiting bodies were soaked in 0.1%EA for 30 s and then packaged in different manners as follows:sealed package(P0),perforated packaging film with 20 through holes of 0.2 mm in aperture(P1),perforated packaging film with 40 through holes of 0.2 mm in aperture(P2),perforated packaging film with 4 through holes of 10 mm in aperture(P3),and perforated packaging film with 8 through holes of 10 mm in aperture(P4).There were 20 replicated bags in each packaging group.The packaged bags were stored at 4℃for 27 d and sampled every 3 d to be measured for weight loss,moisture content,browning degree,MDA content,soluble protein content and soluble sugar content.Sensory evaluation was also conducted every 3 d for each packaging group.The results showed that fruiting bodies of P3 and P4 groups decreased in water content from 91.59%and 91.21%to 85.57%and 81.55%after 27 d,respectively.The weight loss rates of P3 and P4 groups were 10.02%and 15.02%,respectively.Fruiting bodies of P3 and P4 also rapidly turned brown with a browning degree over 6.30,and their MDA contents were greater than 5.15 nmol·g^(-1).In contrast,the weight loss and browning degree of P2 were below 6.0%and 3.88,respectively.In addition,the moisture content,soluble sugar and soluble protein of P2 were greater than 90%,9.66 mg·g^(-1) and 3.25 mg·g^(-1) respectively,suggesting that the fruiting bodies of P2 were preserved in a good status with effectively delayed weight loss and browning and well maintained quality.