氯化钙处理对滑子菇采后贮藏品质的影响
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摘要
文章研究了氯化钙处理对滑子菇保鲜效果的影响。结果表明,氯化钙处理不仅降低了滑子菇的失重率、开伞率、褐变度和褐变的速率,而且还降低了膜的过氧化,延缓了滑子菇衰老,增强了滑子菇的抗氧化能力,有效保持滑子菇品质,减少了营养流失。贮藏期间,滑子菇氯化钙处理组抗坏血酸含量始终高于对照组,有效保持滑子菇清除自由基能力。
The effect of CaCl_-2 treatment on preservation of mushroom was studied in this paper. The results showed that CaCl_-2 treatment reduced the weight loss rate, umbrella opening rate, browning degree and browning rate of Pleurotus nameko. CaCl_-2 treatment can also reduce the peroxidation of membrane, delay the senescence of Pleurotus nameko, enhance the antioxidant capacity of Pleurotus nameko, effectively maintain the quality of Pleurotus nameko and reduce nutrient loss. During storage, the ascorbic acid content of the CaCl_-2 treatment group was always higher than that of the control group, indicating that CaCl_-2 treatment can effectively maintain the free radical scavenging ability of the P.nameko.
The effect of CaCl_-2 treatment on preservation of mushroom was studied in this paper. The results showed that CaCl_-2 treatment reduced the weight loss rate, umbrella opening rate, browning degree and browning rate of Pleurotus nameko. CaCl_-2 treatment can also reduce the peroxidation of membrane, delay the senescence of Pleurotus nameko, enhance the antioxidant capacity of Pleurotus nameko, effectively maintain the quality of Pleurotus nameko and reduce nutrient loss. During storage, the ascorbic acid content of the CaCl_-2 treatment group was always higher than that of the control group, indicating that CaCl_-2 treatment can effectively maintain the free radical scavenging ability of the P.nameko.
引文
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[30]李成华.壳聚糖及其衍生物涂膜保鲜双孢磨菇效果的研究[D].武汉:华中农业大学,2009.
[31]Yildiz PO.The effects of chitosan coatings enriched with thyme oil on the quality of rainbow trout[J].Journal of Food Measurement and Characterization,2017,11(3):1398-1405.
[32]Jiang T,Feng L,Zheng X.Effect of chitosan coating enriched with thyme oil on postharvest quality and shelf life of shiitake mushroom(Lentinus edodes)[J].Journal of Agriculture and Food Chemistry,2012,60(1):188-196.
[33]张乐,刘安军,韩悦,等.乳链菌肽对明胶-酪蛋白钙复合膜理化及抑菌特性的影响研究[J].现代食品科技,201632(04):52-58.
[34]杜传来.鲜切慈姑贮藏中褐变的相关生理生化变化及酶促褐变机理的研究[D].南京:南京农业大学,2006.
[2]Jouquet P,Bottinelli N,Lata J,et al.Role of the fungusgrowing termite Pseudacanthotermes spiniger(Isoptera Macrotermitinae)in the dynamic of clay and soil organic matter content.An experimental analysis[J].Geoderma,2007,139(1):127-133.
[3]向莹,陈健.滑子菇营养成分分析与评价[J].食品科学2013,34(06):238-242.
[4]曹德宾.食用菌侵染性病害及防治措施[J].西北园艺2008,(4):55.
[5]胡开辉,陈体强,黄志龙.食用菌细菌性病害[J].福建农业科技,2000,(03):15-18.
[6]张平,王东辉.大豆蛋白膜保鲜香菇效果的研究[J].黑龙江八一农垦大学学报,2002,14(02):87-90.
[7]张蓓,段小明,冯叙桥,等.果蔬复合涂膜保鲜的研究现状与发展趋势分析[J].食品与发酵工业,2014,40(04):125-132.
[8]徐丽婧,高丽朴,王清,等.辐照保鲜技术及其在双孢蘑菇保鲜中的应用[J].食品工业科技,2014,35(09):392-395.
[9]Brennan M,Le Port G,Pulvirenti A,et al.The effect of sodium metabisulphite on the whiteness and keeping quality of sliced mushrooms[J].LWT-Food Science and Technology,1999,32(7):460-463.
[10]王相友,石启龙,王娟,等.双孢蘑菇护色保鲜技术研究[J]农业工程学报,2004,(06):205-208.
[11]邓佳,史正军,王连春,等.钙处理对葡萄柚果实细胞壁物质代谢及其相关基因表达的影响[J].植物营养与肥料学报,2016,22(02):450-458.
[12]肖红梅,朱士农,王勇涛.采后钙处理对草莓贮藏品质的影响[J].金陵科技学院学报,2004,(01):51-54.
[13]严成.丙酸钙对牛肉保鲜效果的研究[J].食品科学,200930(14):300-303.
[14]Zalewska M,Marcinkowska-Lesiak M,Onopiuk A.Physicochemical properties of white button mushrooms(Agaricus bisporus)as affected by coating[J].Journal of Food Processing and Preservation,2017,42(2):1-8.
[15]何成武,郝利平.金针菇多酚氧化酶动力学特性的研究[J]食用菌,2012,34(04):6-7.
[16]Zhu L,Wang W,Shi J,et al.Hydrogen sulfide extends the postharvest life and enhances antioxidant activity of kiwifruit during storage[J].Journal of the Science of Food and Agriculture,2014,94(13):2699-2704.
[17]刘吟,李成华,吴关威,等.双孢蘑菇子实体采后褐变及相关生化变化研究[J].中国食用菌,2010,29(03):48-51.
[18]赵连俊.水果中维生素C含量测定的研究[J].当代化工2008,37(06):672-673.
[19]Jiang T,Jahangir MM,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.
[20]张剑峰,张慜,陈黎明.香菇的涂膜保鲜[J].无锡轻工大学学报,2004,23(1):66-70.
[21]刘吟.双孢蘑菇采后褐变的相关生理生化变化及其保鲜技术研究[D].武汉:华中农业大学,2010.
[22]周晓庆.新鲜香菇包装保鲜中的关键技术研究[D].重庆西南大学,2011.
[23]Remón S,Ferrer A,Marquina P,et al.Use of modified atmospheres to prolong the postharvest life of Burlat cherries at two different degrees of ripeness[J].Journal of the Science of Food and Agriculture,2000,80(10):1545-1552.
[24]于新,冯彤,李远志.食品添加剂对草菇PPO和POD活性的影响[J].食品工业科技,2002,23(05):10-13.
[25]杜建芳,廖祥儒,侯小康,等.AgNO3和低温处理对小麦细胞GST及GR酶活性的影响[J].河北大学学报(自然科学版),2001,21(04):402-405.
[26]巩晋龙.杏鲍菇(pleurotus eryngii)冷藏保鲜技术及自溶机理研究[D].福州:福建农林大学,2013.
[27]姜红波.茶树菇综合保鲜研究[D].福州:福建农林大学2007.
[28]Gao M,Feng L,Jiang T.Browning inhibition and quality preservation of button mushroom(Agaricus bisporus)by essential oils fumigation treatment[J].Food Chemistry,2014,149(8):107-113.
[29]熊巧玲.白灵菇采后生理生化及保鲜技术研究[D].武汉华中农业大学,2007.
[30]李成华.壳聚糖及其衍生物涂膜保鲜双孢磨菇效果的研究[D].武汉:华中农业大学,2009.
[31]Yildiz PO.The effects of chitosan coatings enriched with thyme oil on the quality of rainbow trout[J].Journal of Food Measurement and Characterization,2017,11(3):1398-1405.
[32]Jiang T,Feng L,Zheng X.Effect of chitosan coating enriched with thyme oil on postharvest quality and shelf life of shiitake mushroom(Lentinus edodes)[J].Journal of Agriculture and Food Chemistry,2012,60(1):188-196.
[33]张乐,刘安军,韩悦,等.乳链菌肽对明胶-酪蛋白钙复合膜理化及抑菌特性的影响研究[J].现代食品科技,201632(04):52-58.
[34]杜传来.鲜切慈姑贮藏中褐变的相关生理生化变化及酶促褐变机理的研究[D].南京:南京农业大学,2006.