复氧环境对双孢蘑菇采后品质的影响

Effect of Re-oxygenation Environment on the Postharvest Quality of Agaricus bisporus

目的:探究厌氧处理后不同O_(2)水平的复氧环境对双孢蘑菇采后品质的影响,为将厌氧处理技术应用于双孢蘑菇的贮藏保鲜中提供理论依据。方法:双孢蘑菇经过纯N_(2)厌氧处理6 h后,通过微孔气调包装营造不同O_(2)水平的复氧环境,然后分析呼吸速率、乙烯释放量、厌氧代谢产物含量、质量损失率、外观、质构特性和感官特性等指标的变化情况。结果:超低氧环境(1%~2%)显著抑制了贮藏期内蘑菇样品乙烯的释放;蘑菇在15 d时质量损失率仅为1.38%,硬度和弹性较初始值分别升高36.38%和5.02%,蘑菇在整个贮藏期均未出现明显褐变并能够维持最高的感官评分。然而高氧环境(19%~20%)加速了蘑菇采后品质劣变,第9天左右菇体表面开始出现褐色斑点和腐烂迹象,15 d时蘑菇颜色、黏性、风味、质地和腐烂的感官评分均为最低。结论:超低氧水平的复氧环境可通过抑制乙烯的生物合成更好地维持双孢蘑菇采后品质。

This study aimed to explore the effects of re-oxygenation environments with different O_(2) levels after anaerobic treatment on the postharvest quality of Agaricus bisporus in order to provide a theoretical basis for the application of anaerobic treatment technology for the storage and preservation of Agaricus bisporus.Mushrooms were treated with pure N_(2) for six hours,and then re-oxygenation environments with different O_(2) levels were established through microporus modified atmosphere packaging(MAP).The respiration rate,ethylene production,anaerobic metabolite contents,mass loss percentage,appearance,texture and sensory characteristics of the mushroom samples were analyzed during storage.Ultralow O_(2) environments(1%–2%)significantly inhibited the production of ethylene during storage.On the 15^(th) day of storage,the mass loss percentage was only 1.38%,and the firmness and springiness were higher than those of the initial values by 36.38%and 5.02%,respectively.Furthermore,the mushrooms did not show obvious browning and maintained the highest sensory score during the entire storage period.However,high O_(2) environments(19%–20%)accelerated the deterioration of mushroom quality.Brown spots and decay were observed on the surface of mushrooms on the 9^(th) day.The sensory scores for color,stickiness,flavor,texture,and decay were the lowest on the 15^(th) day.Therefore,ultra-low O_(2) re-oxygenation environments can better maintain the quality of Agaricus bisporus by inhibiting the biosynthesis of ethylene.