15℃贮藏下草菇的品质与生理生化分析
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摘要
以草菇V23子实体为供试材料,15℃下进行贮藏,并测定0,12,24,36,48,60,72,96 h各个时间点的形态指标及生理生化指标的变化。结果表明:草菇的感官品质在贮藏期间呈下降趋势,而失重率、相对电导率及丙二醛含量随着贮藏时间的延长逐渐升高,可溶性糖与可溶性蛋白含量处于不断分解又合成的状态,酸性蛋白酶活性变化不显著,中性和碱性蛋白酶活性均呈先上升后下降的趋势。
Fruit bodies of Volvariella volvacea V23 strains were stored at 15 ℃ after harvest. Morphological and physiological indexes were measured at 0,12,24,36,48,60,72 and 96 h after storage,respectively.The results showed that the sensory score of V. volvacea fruit bodies decreased with storage time,while weight loss rate,relative electric conductivity,and malondialdehyde content gradually increased with the prolongation of storage time. The contents of soluble sugar and protein were in a state of continuous decomposition and synthesis. No significant change was found in the activities of acid protease,while the activities of the neutral and alkaline proteases increased firstly and then decreased during storage.
Fruit bodies of Volvariella volvacea V23 strains were stored at 15 ℃ after harvest. Morphological and physiological indexes were measured at 0,12,24,36,48,60,72 and 96 h after storage,respectively.The results showed that the sensory score of V. volvacea fruit bodies decreased with storage time,while weight loss rate,relative electric conductivity,and malondialdehyde content gradually increased with the prolongation of storage time. The contents of soluble sugar and protein were in a state of continuous decomposition and synthesis. No significant change was found in the activities of acid protease,while the activities of the neutral and alkaline proteases increased firstly and then decreased during storage.
引文
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[22]谢福泉,谢宝贵,林远崇,等.60Co-γ辐照对草菇生理生化指标及保鲜效果的影响[J].食用菌学报,2005(2):41-46.
[23]伍国明.微波处理与涂膜对草菇控温贮藏保鲜的影响研究[J].食用菌学报,2009,16(2):45-50.
[24]侯立娟,林金盛,方东路,等.脱氢醋酸钠对草菇外观品质和保护酶活性的影响[J].江苏农业学报,2014,30(6):1 484-1 489.
[25]张苹苹,李喜宏,杨莉杰,等.生鲜罗汉果适宜贮藏温度及特性研究[J].食品科技,2017,42(10):44-48.
[26]周拥军,郜海燕,陈杭君,等.减压贮藏对杏鲍菇采后活性氧代谢的影响[J].核农学报,2015,29(6):1 108-1 113.
[27]田红炎,饶景萍.二氧化氯处理对机械损伤猕猴桃果实的防腐保鲜效果[J].食品科学,2012,33(18):298-302.
[28]宋姝婧,王晓拓,王志东,等.5种植物精油对樱桃番茄常温保鲜效果的影响[J].核农学报,2015,29(5):932-939.
[29]JIANG Tian-jia.Effect of alginate coating on physicochemical and sensory qualities of button mushrooms(Agaricus bisporus)under a high oxygen modified atmosphere[J].Postharvest Biology&Technology,2013,76(1):91-97.
[30]LI Na,CHEN Feng-mei,CUI Feng-jei,et al.Improved postharvest quality and respiratory activity of straw mushroom(Volvariella volvacea)with ultrasound treatment and controlled relative humidity[J].Scientia Horticulturae,2017,225:56-64.
[2]SCHWALB M N.Developmentally regulated proteases from the basidiomycete Schizophyllum commune[J].Journal of Biological Chemistry,1977,252(23):8 435-8 439.
[3]HNSELER E,NYHLN L E,RAST D M.Isolation and pro-perties of chitin synthetase from Agaricus bisporus mycelium[J].Experimental Mycology The Journal of Biological Chemistry,1983,7(1):17-30.
[4]NERYA O,BEN-ARIE R,LUZZATTO T,et al.Prevention of Agaricus bisporus postharvest browning with tyrosinase inhibitors[J].Postharvest Biology and Technology,2006,39(3):272-277.
[5]王富民,宫秀荣,高君辉,等.草菇采后保鲜研究[J].食用菌,1990(4):35-37.
[6]ZHANG Dong-lin,QUANTICK Peter-C.Effects of chitosan coating on enzymatic browning and decay during postharvest storage of litchi(Litchi chinensis Sonn)fruit[J].Postharvest Biology and Technology,1997,12(2):195-202.
[7]李世贵,陈明杰,凌霞芬.草菇蛋白酶的鉴定[J].食用菌学报,2000(3):21-24.
[8]LARGETEAU Michèle-L,SAVOIE Jean-Michel.Microbially induced diseases of Agaricus bisporus:biochemical mechanisms and impact on commercial mushroom production[J].Applied Microbiology&Biotechnology,2010,86(1):63-73.
[9]ELIBUYUK Ibrahim-ozer,BOSTAN Hidayet.Detection of a virus disease on white button mushroom(Agaricus bisporus)in Ankara,Turkey[J].International Journal of Agriculture&Biology,2010,12(4):597-600.
[10]李亚鹏.海藻糖、甘露醇在草菇耐低温中的作用[D].上海:上海海洋大学,2014.
[11]姜威.低温胁迫下草菇抗氧化应答反应中关键酶的表达量变化及活性研究[D].南京:南京农业大学,2014.
[12]LONG Jian-gang,WANG Xue-min,GAO Hong-xiang,et al.Malonaldehyde acts as a mitochondrial toxin:inhibitory effects on respiratory function and enzyme activities in isolated rat liver mitochondria[J].Life Sciences.2006,79(15):1 466-1 472.
[13]阎瑞香,李宁,朱志强,等.不同保鲜膜对双孢菇采后褐变及相关酶活性的影响[J].北方园艺,2010(13):196-198.
[14]吴国虹,谢宝贵,江玉姬,等.不同包装方式对1-MCP处理草菇的保鲜效应[J].食用菌学报,2014,21(3):60-65.
[15]逯连静,陈明杰,邢增涛,等.打孔膜包装对草菇品质及生理生化的影响[J].食用菌学报,2013,20(1):56-61.
[16]祝子坪,李娜,唐雪明.草菇V23子实体耐低温性能改良的初步研究[J].核农学报,2016,30(12):2 312-2 317.
[17]张娟琴,邢增涛,白冰,等.电子束辐照对双孢菇采后品质的影响[J].核农学报,2011,25(1):88-92.
[18]乔勇进,张娜娜,戚文元,等.食用菌采后生理及保鲜技术研究与展望[J].上海农业学报,2015,31(6):145-149.
[19]巫光宏,詹福建,钱春梅,等.不同温度处理对草菇、真姬菇蛋白酶活性变化的影响[J].华南农业大学学报,2004(2):71-74.
[20]谢雯君,王则金.蘑菇采后生理及保鲜技术研究进展[J].食品与机械,2005(3):69-72.
[21]叶蕙,陈建勋,余让才,等.γ辐照对草菇保鲜及其生理机制的研究[J].核农学报,2000(1):24-28.
[22]谢福泉,谢宝贵,林远崇,等.60Co-γ辐照对草菇生理生化指标及保鲜效果的影响[J].食用菌学报,2005(2):41-46.
[23]伍国明.微波处理与涂膜对草菇控温贮藏保鲜的影响研究[J].食用菌学报,2009,16(2):45-50.
[24]侯立娟,林金盛,方东路,等.脱氢醋酸钠对草菇外观品质和保护酶活性的影响[J].江苏农业学报,2014,30(6):1 484-1 489.
[25]张苹苹,李喜宏,杨莉杰,等.生鲜罗汉果适宜贮藏温度及特性研究[J].食品科技,2017,42(10):44-48.
[26]周拥军,郜海燕,陈杭君,等.减压贮藏对杏鲍菇采后活性氧代谢的影响[J].核农学报,2015,29(6):1 108-1 113.
[27]田红炎,饶景萍.二氧化氯处理对机械损伤猕猴桃果实的防腐保鲜效果[J].食品科学,2012,33(18):298-302.
[28]宋姝婧,王晓拓,王志东,等.5种植物精油对樱桃番茄常温保鲜效果的影响[J].核农学报,2015,29(5):932-939.
[29]JIANG Tian-jia.Effect of alginate coating on physicochemical and sensory qualities of button mushrooms(Agaricus bisporus)under a high oxygen modified atmosphere[J].Postharvest Biology&Technology,2013,76(1):91-97.
[30]LI Na,CHEN Feng-mei,CUI Feng-jei,et al.Improved postharvest quality and respiratory activity of straw mushroom(Volvariella volvacea)with ultrasound treatment and controlled relative humidity[J].Scientia Horticulturae,2017,225:56-64.