短波紫外线照射对白玉菇采后贮藏品质的影响
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摘要
以白玉菇为试材,贮藏于4℃条件下,分别采用0(对照组CK)、0.5、1.0、2.0 kJ/m~2剂量的UVC进行照射,定期测定白玉菇颜色、多酚氧化酶(PPO)活性、总酚含量及DPPH自由基(DPPH·)清除率等指标,探讨短波紫外线(UV-C)照射对白玉菇采后贮藏品质的影响,为UV-C技术应用于白玉菇保鲜提供理论依据。结果表明,0.5、1.0 kJ/m~2的UV-C处理可有效保持白玉菇白度、促进总酚的合成和积累,提高抗氧化物活性并抑制PPO活性的升高。其中1.0 kJ/m~2处理组白玉菇的DPPH·清除率和总酚含量显著高于0.5 kJ/m~2UV-C处理组和CK组(P<0.05),而经2.0 kJ/m~2 UV-C照射后白玉菇的L*值、DPPH·清除率和总酚含量均出现明显下降。贮藏21 d后,1.0 kJ/m~2UV-C处理组白玉菇感官品质显著高于CK组(P<0.05),贮藏期延长7 d以上。适宜剂量UV-C处理可提高采后白玉菇保鲜效果,但照射剂量过大会对白玉菇造成损伤,1.0 kJ/m~2UV-C处理的综合保鲜效果较好。
Influences of shortwave ultraviolet-C(UV-C) on storage quality of white Hypsizygus marmoreus were studied for providing scientific basis of UV-C application in fresh-keeping of white Hypsizygus marmoreus.White Hypsizygus marmoreus stored at 4 ℃ was irradiated with the radiation dose of 0,0.5,1.0 and 2.0 kJ/m~2,respectively.Color,activity of polyphenol oxidase(PPO),total phenol content and DPPH free radicals(DPPH·) scavenging rate were measured periodically during storage.The results indicated that 0.5 and 1.0 kJ/m~2 doses of UV-C treatments could effectively maintain the whiteness,promote the synthesis and accumulation of total phenol,enhance the antioxidant activity and inhibit the increase of PPO activity.DPPH· scavening rate and total phenol content of the mushrooms in 1.0 kJ/m~2 UV-C treatment group were significantly higher than those in 0.5 kJ/m~2 and CK groups(P<0.05).However,L*value,DPPH· scavenging rate and total phenol content of white Hypsizygus marmoreus treated by 2.0 kJ/m~2 UV-C obviously reduced.After 21 days of storage,sensory quality of white Hypsizygus marmoreus treated by 1.0 kJ/m~2 UV-C was significantly higher than that of the control(P<0.05),the storage period was prolonged for more than 7 days.In conclusion,the suitable dose of UV-C treatment could maintain storage quality of white Hypsizygus marmoreus,while too high dose of irradiation would cause damage.1.0 kJ/m~2 dose of UV-C treatment had the best preservation effect.
Influences of shortwave ultraviolet-C(UV-C) on storage quality of white Hypsizygus marmoreus were studied for providing scientific basis of UV-C application in fresh-keeping of white Hypsizygus marmoreus.White Hypsizygus marmoreus stored at 4 ℃ was irradiated with the radiation dose of 0,0.5,1.0 and 2.0 kJ/m~2,respectively.Color,activity of polyphenol oxidase(PPO),total phenol content and DPPH free radicals(DPPH·) scavenging rate were measured periodically during storage.The results indicated that 0.5 and 1.0 kJ/m~2 doses of UV-C treatments could effectively maintain the whiteness,promote the synthesis and accumulation of total phenol,enhance the antioxidant activity and inhibit the increase of PPO activity.DPPH· scavening rate and total phenol content of the mushrooms in 1.0 kJ/m~2 UV-C treatment group were significantly higher than those in 0.5 kJ/m~2 and CK groups(P<0.05).However,L*value,DPPH· scavenging rate and total phenol content of white Hypsizygus marmoreus treated by 2.0 kJ/m~2 UV-C obviously reduced.After 21 days of storage,sensory quality of white Hypsizygus marmoreus treated by 1.0 kJ/m~2 UV-C was significantly higher than that of the control(P<0.05),the storage period was prolonged for more than 7 days.In conclusion,the suitable dose of UV-C treatment could maintain storage quality of white Hypsizygus marmoreus,while too high dose of irradiation would cause damage.1.0 kJ/m~2 dose of UV-C treatment had the best preservation effect.
引文
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[20]姚春艳.加压CO2杀菌机理初探及对乳中酶和细菌活性的影响[D].哈尔滨:东北农业大学,2013.
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[24]JIANG T J,JAHANGIR M M,JIANG Z H,et al.Influence of UV-C treatment 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.DOI:10.1016/j.postharvbio.2010.01.011.
[25]ARTES-HERNANDEZ F,ROBLES P A,GOMEZ P A,et al.Low UV-C illumination for keeping overall quality of freshcut watermelon[J].Postharvest Biology and Technology,2010,55(2):114-120.DOI:10.1016/j.postharvbio.2009.09.002.
[26]胡丽娜,张春岭,刘慧,等.短波紫外线处理对采后山楂果营养品质及其抗氧化活性的影响[J].食品工业科技,2016,37(1):342-346.DOI:10.13386/j.issn1002-0306.2016.01.060.
[27]GONZALEZ-AGUILAR G A,VILLEGAS-OCHOA M A,MARTINEZ-TELLEZ M A,et al.Improving antioxidant capacity of fresh-cut mangoes treated with UV-C[J].Journal of Food Science,2007,72(3):S197-S202.DOI:10.1111/j.1750-3841.2007.00295.x.
[2]王耀松,邢增涛,白冰,等.白玉蕈营养成分的测定[J].西北农业学报,2006,15(5):222-224.DOI:10.3969/j.issn.1004-1389.2006.05.053.
[3]李挺,宋斌,林群英,等.白玉菇的研究进展[J].贵州科学,2011,29(2):48-52.DOI:10.3969/j.issn.1003-6563.2011.02.012.
[4]祝美云,王安建,侯传伟,等.食用菌双孢菇的化学保鲜试验[J].浙江农业科学,2008(6):702-704.DOI:10.16178/j.issn.0528-9017.2008.06.039.
[5]BRIONES G L,VAROQUAUX P,CHAMBROY Y,et al.Storage of common mushroom under controlled atmospheres[J].International Journal of Food Science&Technology,1992,27(5):493-505.DOI:10.1111/j.1365-2621.1992.tb01216.x.
[6]贾文君,何金银,徐步前.臭氧处理对草菇采后外观品质的影响[J].食品科学,2006,27(7):245-249.
[7]WANI A M,HUSSAIN P R,MEENA R S,et al.Effect of gamma irradiation and sulphitation treatments on keeping quality of white button mushroom Agaricus bisporus(J.Lge)[J].International Journal of Food Science&Technology,2009,44(5):967-973.DOI:10.1111/j.1365-2621.2008.01773.x.
[8]DUAN Z F,XING Z T,SHAO Y,et al.Effect of electron beam irradiation on postharvest quality and selected enzyme activities of the white button mushroom Agaricus bisporus[J].Journal of Agricultural&Food Chemistry,2010,58(17):9617-9621.DOI:10.1021/jf101852e.
[9]颉敏华,李梅,吴小华,等.双孢蘑菇保鲜剂及贮运保鲜技术研究[J].中国食用菌,2010,29(3):46-47.DOI:10.3969/j.issn.1003-8310.2010.03.016.
[10]李波,芦菲,余小领,等.短波紫外线照射对鸡腿菇保鲜的影响[J].农业工程学报,2009,25(6):306-309.DOI:10.3969/j.issn.1002-6819.2009.06.057.
[11]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.DOI:10.3969/j.issn.1000-1298.2010.02.022.
[12]陆健东,王丹凤,钱炳俊,等.短波紫外线辐照对杏鲍菇保鲜效果的研究[J].浙江农业科学,2014(3):348-351.DOI:10.3969/j.issn.0528-9017.2014.03.015.
[13]GUAN W Q,FAN X T,YAN R X.Effect of UV-C treatment on inactivation of Escherichia coli O157:H7,microbial loads,and quality of button mushrooms[J].Postharvest Biology and Technology,2012,64(1):119-125.DOI:10.1016/j.postharvbio.2011.05.017.
[14]WU X L,GUAN W Q,YAN R X,et al.Effects of UV-C on antioxidant activity,total phenolics and main phenolic compounds of the melanin biosynthesis pathway in different tissues of button mushroom[J].Postharvest Biology and Technology 2016,118:51-58.DOI:10.1016/j.postharvbio.2016.03.017.
[15]周春梅,王欣,刘宝林,等.短波紫外线处理时间对白玉菇自发气调保鲜的影响[J].食品与发酵工业,2011,37(3):230-234.DOI:10.13995/j.cnki.11-1802/ts.2011.03.050.
[16]曹建康,姜微波,赵玉梅.果蔬采后生理生化试验指导[M].北京:中国轻工业出版社,2007:103-105.
[17]勾明玥,刘梁,张春枝.采用DPPH法测定26种植物的抗氧化活性[J].食品与发酵工业,2010,36(3):148-150.DOI:10.13995/j.cnki.11-1802/ts.2010.03.016.
[18]PIRIE A,MULLINS M G.Changes in anthocyanin and phenolics content of grapevine leaf and fruit tissues treated with sucrose,nitrate,and abscisic Acid[J].Plant Physiology,1976,58(4):468-472.DOI:10.1104/pp.58.4.468.
[19]徐丽婧,常明昌,孟俊龙,等.UV-C处理对双孢蘑菇采后品质的影响[J].食品工业科技,2016,37(1):347-350,380.DOI:10.13386/j.issn1002-0306.2016.01.061.
[20]姚春艳.加压CO2杀菌机理初探及对乳中酶和细菌活性的影响[D].哈尔滨:东北农业大学,2013.
[21]BENOIT M A,D′APRANO G,LACROIX M.Effect ofγ-irradiation on phenylalanine ammonia-lyase activity,total phenolic content,and respiration of mushrooms(Agaricus bisporus)[J].Journal of Agricultural and Food Chemistry,2000,48(12):6312-6316.DOI:10.1021/jf000543s.
[22]FRY D C.STROTHKAMP K G.Photoinactivation of agaricus bisporus tyrosinase:modification of the binuclear coppesite[J].Biochemistry,1983,22(21):4949-53.DOI:10.1021/bi00290a011.
[23]暴增海,宋春波,吴怡,等.白玉菇的研究开发概况与展望[J].江苏农业科学,2013,41(3):210-211.DOI:10.3969/j.issn.1002-1302.2013.03.081.
[24]JIANG T J,JAHANGIR M M,JIANG Z H,et al.Influence of UV-C treatment 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.DOI:10.1016/j.postharvbio.2010.01.011.
[25]ARTES-HERNANDEZ F,ROBLES P A,GOMEZ P A,et al.Low UV-C illumination for keeping overall quality of freshcut watermelon[J].Postharvest Biology and Technology,2010,55(2):114-120.DOI:10.1016/j.postharvbio.2009.09.002.
[26]胡丽娜,张春岭,刘慧,等.短波紫外线处理对采后山楂果营养品质及其抗氧化活性的影响[J].食品工业科技,2016,37(1):342-346.DOI:10.13386/j.issn1002-0306.2016.01.060.
[27]GONZALEZ-AGUILAR G A,VILLEGAS-OCHOA M A,MARTINEZ-TELLEZ M A,et al.Improving antioxidant capacity of fresh-cut mangoes treated with UV-C[J].Journal of Food Science,2007,72(3):S197-S202.DOI:10.1111/j.1750-3841.2007.00295.x.