低温处理对平菇贮藏品质的影响

Effect of Low-Temperature Treatment on Storage Quality of Pleurotus ostreatus Fruit Bodies

以市售平菇为试材,分析低温处理对其贮藏品质的影响。对平菇进行不同时间(4、8、12、16 d)的低温(4℃)处理,测定平菇贮藏期间感官特性、白度、硬度、失重率、可溶性蛋白含量、细菌菌落总数、活性氧含量、丙二醛含量、总酚含量、超氧化物歧化酶活性、过氧化氢酶活性、多酚氧化酶活性、还原型烟酰胺腺嘌呤二核苷酸磷酸(reduced nicotinamide adenine dinucleotide phosphate,NADPH)氧化酶活性。结果表明,延长低温处理时间可降低平菇感官特性、白度、硬度以及可溶性蛋白的含量;增加平菇的失重率和表面菌落数;诱发平菇细胞的氧化应激,导致细胞内活性氧、丙二醛及总酚含量的增加;同时也增强了细胞内超氧化物歧化酶、过氧化氢酶、多酚氧化酶及NADPH氧化酶等抗氧化酶的活性。因此,长时间低温处理降低了平菇的贮藏品质,低温保藏只能作为一种平菇极短时间的保存方式。

This study analyzed the effect of low-temperature treatment(LTT)on storage quality of Pleurotus ostreatus fruit bodies.Specifically,fruit bodies of P.ostreatus from local market were kept at 4℃for 4 days,8 days,12 days,and 16 days,respectively,and changes of sensory properties,whiteness,hardness,weight loss rate,contents of soluble protein,total number of bacterial colonies,content of reactive oxygen species(ROS),content of malondialdehyde(MDA),and activities of superoxide dismutase(SOD),catalase(CAT),polyphenol oxidase(PPO),and reduced nicotinamide adenine dinucleotide phosphate(NADPH)oxidase were analyzed during the storage.Results demonstrated that long-term of LTT reduced the sensory properties,whiteness,hardness,and soluble protein content,and increased the weight loss rate and surface colonies of P.ostreatus fruit bodies.Furthermore,long-term of LTT induced oxidative stress of cells,thus increasing the content of ROS,MDA,and total phenols in cells.Moreover,it enhanced the activity of SOD,CAT,PPO,and NADPH oxidase in cells.In summary,long-term of LTT lowers the storage quality of P.ostreatus fruit bodies.LTT is suitable for short-term storage of the fruit bodies.