不同强度脉冲强光对鲜香菇保鲜效果的影响
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摘要
为探讨脉冲强光处理对采后食用菌保鲜效果的影响,该试验以新鲜香菇为原料,研究了不同强度(28.8、48.0、67.2mJ/cm2)脉冲照射后的香菇在25℃保藏期间感官品质、生理指标、衰老指标及营养品质的变化。结果表明,脉冲强光处理在一定程度上能维持香菇的色泽和风味,显著延缓保藏过程中香菇失质量率与硬度的下降及褐变度和丙二醛含量的上升,促使过氧化物酶和多酚氧化酶活性降低,减少总酚、维生素C及还原糖的损失。保藏至12 d时,28.8、48.0、67.2mJ/cm2处理组香菇总酚质量分数比对照组分别高28.44%、42.61%、17.37%,维生素C质量分数比对照组分别高68.56%、88.45%、63.42%,还原糖质量分数比对照组分别高12.87%、96.39%、54.16%,可见48.8 mJ/cm2处理组保持香菇营养品质的效果最佳。脉冲强光处理在控制食用菌品质方面具有潜在的应用前景。
There is a considerable desire to maintain the nutritional compounds and sensory properties of food products which is vulnerable to traditional processing.Intense pulsed light belonging to non-thermal technology is broadly used in sterilization,enzyme inactivation because of its instantaneous,high intensity and wide spectrum light source.And it was reported in many studies that intense pulsed light could become a suitable alternative strategy to improve the food quality,but limited information exists for edible fungi.For the sake of determining the effectiveness of intense pulsed light treatment on preservation of post-harvest shiitake mushrooms,the variability of its sensory qualities,physiology and aging indices and nutrition qualities by intense pulsed light treatment with different intensity during the storage time were evaluated in this paper.For intense pulsed light treatment,the shiitake mushrooms harvested the same batch were transported back to laboratory on the same day,then removed handles and mud.The preprocessed shiitake mushrooms were divided into four groups randomly,and each was exposed to a dose of 0,9,15 and 21 pulses corresponding to 0,28.8,48.0 and 67.2 mJ·cm-2,respectively.All samples which packed with freshness protection package were stored at 25 ℃ from 0 to 12 days,while above indices were examined every three days.The results revealed that intense pulsed light treatment could maintain the colour and flavor of shiitake mushrooms to some extent,whereas the effect of 48.0 mJ·cm-2 treatment group was the best that sensory qualities could retain well until 9 t h day of storage.Moreover,physiology indices of shiitake mushrooms including weight loss rate,firmness and browning degree deteriorated with the prolongation of storage time.At the end of preservation period(the 12 t h day),however,the weight loss rate of shiitake mushrooms of intense pulsed light treatment groups was all lower than 5% but the control group attained to 9.77%.The firmness of control group was significantly lower than those of treatment groups,on the contrary,the browning degree of treatment groups were lower than control group(P<0.05).The intermediate and high level of intensities were lower than 28.8 m J·cm-2,simultaneously.In addition,peroxidase activity,polyphenol oxidase activity and malondialdehyde mass fraction were associated with aging indices.Despite the peroxidase and polyphenol oxidase activity of shiitake mushrooms increased at early stage,they decreased at later period.At the end of storage time,the malondialdehyde mass fraction and the peroxidase activity treated by intense pulsed light were obviously lower than that of untreated,while the polyphenol oxidase activity of 48.0 and 67.2 mJ·cm-2 groups were lower than control group(P<0.05).In fact,the nutrition qualities such as total phenol and reducing sugar mass fraction of shiitake mushroom increased at preliminary and then descended during storage,vitamin C mass fraction declined.In comparison with control,the 28.8,48.0 and 67.2 mJ·cm-2 treatment groups increased respectively 28.44%,42.61% and 17.37% for phenol mass fraction,68.56%,88.45% and 63.42% for vitamin C,and 12.87%,96.39% and 54.16% for reducing sugar after 12 days of storage.Therefore,intense pulsed light could significantly retard the decrease of weight loss rate and firmness of the shiitake mushrooms,delay the increase of browning degree and malondialdehyde mass fraction,promote the reduction of peroxidase and polyphenol oxidase activity,and reduce the loss of total phenol,vitamin C and reducing sugar during the storage time.The effects of maintaining the nutrition qualities of shiitake mushrooms in 48.8 mJ·cm-2 treatment group was the best.The above results indicated intense pulsed light treatment could be available for extending the preservation shelf life of shiitake mushrooms,which has a potential application prospect in controlling the qualities of edible fungi.
There is a considerable desire to maintain the nutritional compounds and sensory properties of food products which is vulnerable to traditional processing.Intense pulsed light belonging to non-thermal technology is broadly used in sterilization,enzyme inactivation because of its instantaneous,high intensity and wide spectrum light source.And it was reported in many studies that intense pulsed light could become a suitable alternative strategy to improve the food quality,but limited information exists for edible fungi.For the sake of determining the effectiveness of intense pulsed light treatment on preservation of post-harvest shiitake mushrooms,the variability of its sensory qualities,physiology and aging indices and nutrition qualities by intense pulsed light treatment with different intensity during the storage time were evaluated in this paper.For intense pulsed light treatment,the shiitake mushrooms harvested the same batch were transported back to laboratory on the same day,then removed handles and mud.The preprocessed shiitake mushrooms were divided into four groups randomly,and each was exposed to a dose of 0,9,15 and 21 pulses corresponding to 0,28.8,48.0 and 67.2 mJ·cm-2,respectively.All samples which packed with freshness protection package were stored at 25 ℃ from 0 to 12 days,while above indices were examined every three days.The results revealed that intense pulsed light treatment could maintain the colour and flavor of shiitake mushrooms to some extent,whereas the effect of 48.0 mJ·cm-2 treatment group was the best that sensory qualities could retain well until 9 t h day of storage.Moreover,physiology indices of shiitake mushrooms including weight loss rate,firmness and browning degree deteriorated with the prolongation of storage time.At the end of preservation period(the 12 t h day),however,the weight loss rate of shiitake mushrooms of intense pulsed light treatment groups was all lower than 5% but the control group attained to 9.77%.The firmness of control group was significantly lower than those of treatment groups,on the contrary,the browning degree of treatment groups were lower than control group(P<0.05).The intermediate and high level of intensities were lower than 28.8 m J·cm-2,simultaneously.In addition,peroxidase activity,polyphenol oxidase activity and malondialdehyde mass fraction were associated with aging indices.Despite the peroxidase and polyphenol oxidase activity of shiitake mushrooms increased at early stage,they decreased at later period.At the end of storage time,the malondialdehyde mass fraction and the peroxidase activity treated by intense pulsed light were obviously lower than that of untreated,while the polyphenol oxidase activity of 48.0 and 67.2 mJ·cm-2 groups were lower than control group(P<0.05).In fact,the nutrition qualities such as total phenol and reducing sugar mass fraction of shiitake mushroom increased at preliminary and then descended during storage,vitamin C mass fraction declined.In comparison with control,the 28.8,48.0 and 67.2 mJ·cm-2 treatment groups increased respectively 28.44%,42.61% and 17.37% for phenol mass fraction,68.56%,88.45% and 63.42% for vitamin C,and 12.87%,96.39% and 54.16% for reducing sugar after 12 days of storage.Therefore,intense pulsed light could significantly retard the decrease of weight loss rate and firmness of the shiitake mushrooms,delay the increase of browning degree and malondialdehyde mass fraction,promote the reduction of peroxidase and polyphenol oxidase activity,and reduce the loss of total phenol,vitamin C and reducing sugar during the storage time.The effects of maintaining the nutrition qualities of shiitake mushrooms in 48.8 mJ·cm-2 treatment group was the best.The above results indicated intense pulsed light treatment could be available for extending the preservation shelf life of shiitake mushrooms,which has a potential application prospect in controlling the qualities of edible fungi.
引文
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[4]姜天甲,陆仙英,蒋振晖,等.短波紫外线处理对香菇采后品质的影响[J].农业机械学报,2010,41(2):108-112.Jiang Tianjia,Lu Xianying,Jiang Zhenhui,et al.Effect of UV-C treatment on post-harvest storage quality of shiitake mushrooms[J].Transactions of the Chinese Society for Agricultural Machinery,2010,41(2):108-112.(in Chinese with English abstract)
[5]王迪轩,郭鹏程.香菇冷藏保鲜加工及包装工艺[J].蔬菜,2009(6):27.
[6]Li Y,Ishikawa Y,Satake T,et al.Effect of active modified atmosphere packaging with different initial gas compositions on nutritional compounds of shiitake mushrooms(Lentinus edodes)[J].Postharvest Biology and Technology,2014,92:107-113.
[7]赵春霞,胡蓉,魏丹,等.氩气气调包装对鲜切香菇品质的影响[J].食品科学,2013,34(18):327-331.Zhao Chunxia,Hu Rong,Wei Dan,et al.Effect of modified atmosphere packaging(MAP)with argon on the quality of fresh-cut Lentinus edodes[J].Food Science,2013,34(18):327-331.(in Chinese with English abstract)
[8]Jiang T,Jahangir M M,Jiang Z,et al.Influence of UV-Ctreatment on antioxidant capacity,antioxidant enzyme activity and texture of postharvest shiitake(Lentinus edodes)mushrooms during storage[J].Postharvest Biology and Technology,2010,56(3):209-215.
[9]安建申,张慜,郭杰,等.酸处理对采后香菇保鲜的影响[J].无锡轻工大学学报,2004,23(1):14-16.An Janshen,Zhang Min,Guo Jie,et al.Effect of acid treatment on preservation of the postharvest Lentinus edoes[J].Journal of Wuxi University of Light Industry,2004,23(1):14-16.(in Chinese with English abstract)
[10]周万龙,高大维,夏小舒.脉冲强光杀菌技术的研究[J].食品科学,1998,18(1):16-19.
[11]周万龙,高大维,张巧玲.脉冲强光杀菌对酶的钝化作用研究[J].食品工业科技,1998(1):17-19.
[12]Pollock A M,Pratap Singh A,Ramaswamy H S,et al.Pulsed light destruction kinetics of L.monocytogenes[J].LWT-Food Science and Technology,2017,84:114-121.
[13]Xu W,Wu C.The impact of pulsed light on decontamination,quality,and bacterial attachment of fresh raspberries[J].Food Microbiology,2016,57:135-143.
[14]Kramer B,Wunderlich J,Muranyi P.Impact of treatment parameters on pulsed light inactivation of microorganisms on a food simulant surface[J].Innovative Food Science and Emerging Technologies,2017,42:83-90.
[15]Li X,Farid M.A review on recent development in non-conventional food sterilization technologies[J].Journal of Food Engineering,2016,182:33-45.
[16]Avalos-Llano K R,Marsellés-Fontanet A R,Martín-Belloso O,et al.Impact of pulsed light treatments on antioxidant characteristics and quality attributes of fresh-cut apples[J].Innovative Food Science and Emerging Technologies,2016,33:206-215.
[17]Kwaw E,Ma Y,Tchabo W,et al.Impact of ultrasonication and pulsed light treatments on phenolics concentration and antioxidant activities of lactic-acid-fermented mulberry juice[J].LWT-Food Science and Technology,2018,92:61-66.
[18]Aguiló-Aguayo I,Gangopadhyay N,Lyng J G,et al.Impact of pulsed light on colour,carotenoid,polyacetylene and sugar content of carrot slices[J].Innovative Food Science and Emerging Technologies,2017,42:49-55.
[19]Chien R C,Yang S C,Lin L M,et al.Anti-inflammatory and antioxidant properties of pulsed light irradiated Lentinula edodes[J].Journal of Food Processing and Preservation,201641(4):1-10.
[20]曹少谦,陈麒宇,程亮.脉冲强光处理对香菇中维生素D2的影响[J].食品工业科技,2018,39(19):80-83.
[21]刘燕,卢立新.香菇气调保鲜包装工艺研究[J].食品与发酵工业,2007,33(11):155-158.Liu Yan,Lu Lixin.Research on the modified atmosphere packaging technology of Lentinus edoes[J].Food and Fermentation Industries,2007,33(11):155-158.(in Chinese with English abstract)
[22]Antmann G,Ares G,Lema P,et al.Influence of modified atmosphere packaging on sensory quality of shiitake mushrooms[J].Postharvest Biology and Technology,2008,49(1):164-170.
[23]Ye J J,Li J R,Han X X,et al.Effects of active modified atmosphere packaging on postharvest quality of shiitake mushrooms(Lentinula edodes)stored at cold storage[J].Journal of Integrative Agriculture,2012,11(3):474-482.
[24]王清章,刘怀超,孙颉.莲藕贮藏中褐变度及多酚氧化酶活性的初步研究[J].中国蔬菜,1997(3):4-6.Wang Qingzhang,Liu Huaichao,Sun Jie.Study on browning degree(B.D)and polyphenol oxidase(P.P.O)activity of lotus rhizome during the storage[J].China Vegetables,1997(3):4-6.(in Chinese with English abstract)
[25]李合生.植物生理生化实验原理和技术[M].北京:高等教育出版社,2000.
[26]Augustin M A,Ghazali H M,Hashim H.Polyphenoloxidase from guava(Psidium guajava L.)[J].Journal of the Science of Food Agriculture,1985,36(12):1259-1265.
[27]王耀松.蟹味菇采后生理及贮藏保鲜技术研究[D].杨凌:西北农林科技大学,2007.Wang Yaosong.Studies on Physiological Changes and Storage and Fresh Keeping Technology of Post-Harvest in Hypsizygus Marmoreus Fruit Bodies[D].Yangling:Northwest Agriculture and Forestry University,2007.(in Chinese with English abstract)
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