BOPP膜处理对香菇采后褐变及抗氧化性质的影响

Effects of BOPP Film Treatment on Postharvest Browning and Antioxidant Properties of Lentinus edodes

以香菇为试材,采用双向拉伸聚丙烯(BOPP)膜打孔包装的保鲜方法,研究了BOPP膜不同打孔处理对香菇采后褐变、营养品质和抗氧化能力的影响,以期为香菇采后保鲜提供参考依据。结果表明:BOPP膜打4~8孔(孔径2 mm)处理能够不同程度促进蛋白质、抗坏血酸、总酚和类黄酮的积累,抑制过氧化氢(H2O2)和丙二醛(MDA)的生成,其中打6孔处理能够显著降低多酚氧化酶(PPO)和苯丙氨酸解氨酶(PAL)活性,并激发超氧化物歧化酶(SOD)和过氧化氢酶(CAT)活性,贮藏20 d时,L*值较对照提高11.86%。相关性分析结果表明,香菇采后褐变由酶促和非酶促褐变引起,BOPP膜打孔处理可以提升香菇的抗氧化性。综上,BOPP膜打6孔处理可以抑制香菇褐变的发生,并提高营养价值,同时减少氧化损伤、提升抗氧化能力,最终延缓其衰老进程。

Taking Lentinus edodes as the test material,a preservation method of biaxially oriented polypropylene(BOPP)film punching packaging was adopted,the effects of different punching treatments on post harvest browning,nutritional quality,and antioxidant activity of Lentinus edodes were studied,in order to provide reference for post harvest preservation of L.edodes.The results showed that BOPP film package treatment with 4-8 perforations could promote the accumulation of protein,ascorbic acid,total phenols,and flavonoids,inhibit the generation of hydrogen peroxide(H2O2)and malondialdehyde(MDA)of L.edodes in different degree.BOPP film package treatment with 6 perforations could reduce the activities of polyphenol oxidase(PPO)and phenylalanine ammonia lyase(PAL),and stimulate the activities of superoxide dismutase(SOD)and catalase(CAT),and increase the L*value by 11.86%compared to the control on the 20th day of storage of L.edodes.The correlation analysis showed that the browning of L.edodes was caused by enzymatic browning and non-enzymatic browning,and BOPP film perforation package treatment could enhance the antioxidant properties of L.edodes.The results suggest that BOPP film package treatment with 6 perforations could inhibit enzymatic browning,improve nutritional value,reduce oxidative damage and enhance antioxidant capacity of L.edodes,and finally slow down senescence.