摘要
以杏鲍菇为实验材料,分别置于2、4、6、8、10、12℃下贮藏,研究不同贮藏温度对杏鲍菇采后生理生化及品质的影响,以此确定杏鲍菇的最佳贮藏温度。结果表明,贮藏温度2、4℃较好地保持了杏鲍菇超氧化物歧化酶（SOD）（p〈0.01）、过氧化氢酶（CAT）活性（p〈0.05）,有效抑制了蛋白质、VC、总糖、水分的快速流失（p〈0.01或p〈0.05）和丙二醛（MDA）含量的快速增加（p〈0.01）,降低了多酚氧化酶（PPO）活性（p〈0.05）,延缓了杏鲍菇贮藏过程中的品质劣变及衰老进程,较好地保持了菇体的商业品质。因此,2~4℃为杏鲍菇的适宜贮藏温度,延长了杏鲍菇的贮藏期,为杏鲍菇的贮藏保鲜提供理论依据和技术方法。
Taking Pleurotus eryngii as the material,the experiment was carried out. In the experiment,P. eryngii was stored in 2,4,6,8,10 and 12 ℃. The effects of different storage temperatures on postharvest physiology and quality of P. eryngii were studied under different storage temperatures. The results showed that P. eryngii stored at 2 and 4 ℃ preferably maintained the activities of superoxide dismutase（SOD）（p〈0.01） and catalase（CAT）（p 〈0.05）,inhibited effectively the rapid erosion of protein,VCand total sugar,and rapid increasing of malondialdehyde（MDA）（p〈0.01）,reduced effectively the activity of polyphenol oxidase（PPO）（p〈0.05）,and delayed quality deterioration and aging process. Thus,2 ~4 ℃ was suitable for storage of P. eryngii,which provide a theoretical basis for the storage and preservation.
出处
《食品工业科技》
CAS
CSCD
北大核心
2015年第22期334-338,343,共6页
Science and Technology of Food Industry
基金
国家科技支撑计划课题(2013BAD16B00)
关键词
杏鲍菇
贮藏温度
采后生理
品质
Pleurotus eryngii
storage temperature
postharvest physiology
quality
