食用菌褐变机理及抑制方法研究进展

Research Progress on Browning Mechanism and Inhibition Methods of Edible Fungi

食用菌作为一种功能性食品,是开发药物、营养品和药品的重要来源,其潜在价值在世界范围内越来越受到重视。但食用菌在采后贮运过程中进行呼吸等生理代谢,导致其发生褐变、失水、质构变化及自溶等现象,降低了食用菌的商品价值。其中,褐变是食用菌采后劣变的主要现象之一。因此,了解食用菌褐变机理及其控制方法,有助于延长食用菌的货架期,提高经济价值。本文综述了食用菌褐变的机理,包括内在因素(酶促褐变、美拉德反应)和外在因素(机械损伤、温度、湿度和气体环境),分析了控制食用菌褐变的常见方法,如预冷、辐照、气调包装、涂膜和多酚氧化酶抑制剂等,并对今后控制食用菌褐变的方法提出了建议。

The potential value of edible mushrooms as a functional food and a source for developing drugs,nutrients and medicines is valued worldwide.However,edible mushrooms exhibit high respiratory intensity and other physiological metabolism during postharvest storage and transportation,leading to browning,water loss,textural changes and autolysis,which reduce the commercial value of edible mushrooms.Among them,browning is one of the main phenomena of post-harvest deterioration of edible mushrooms.Therefore,understanding the mechanism of edible mushroom browning and its control methods can help extend the shelf life of edible mushrooms and improve the economic value.This paper reviewed the mechanisms of edible mushroom browning,including intrinsic factors(enzymatic browning,Mailard reaction)and extrinsic factors(mechanical damage,temperature,humidity and gas environment). Several methods for controlling browning in edible mushrooms were described, for example, pre-cooling, irradiation, gas packaging, coating and polyphenol oxidase inhibitors, and suggestions were made for future methods to control browning in edible mushrooms.