贮藏温度对采后杏鲍菇生理特性的影响

本文以杏鲍菇为试验材料,以采后生理生化指标为考核指标,研究不同贮藏温度对杏鲍菇采后贮藏品质的影响。结果表明,低温有利于延缓杏鲍菇贮藏过程中的品质劣变及衰老进程。贮藏温度4℃明显抑制了杏鲍菇的开伞、失重、褐变程度、多酚氧化酶活性以及蛋白质、Vc、总糖的快速流失,丙二醛含量的快速增加,延缓了菇体的物质代谢,较好地保持了菇体的商业品质。由此可见,低温贮藏是有效的贮藏方式。...

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Bibliographic Details
Published in西南农业学报 Vol. 29; no. 1; pp. 153 - 158
Main Author 谢丽源 郑林用 甘炳成 彭卫红 唐杰 黄忠乾 谭伟
Format Journal Article
LanguageChinese
Published 四川省农业科学院土壤肥料研究所,四川成都,610066 2016
Subjects
保鲜
品质
杏鲍菇
贮藏温度
Preservation
保鲜
Quality
Pleurotus eryngi
Storage temperature
品质
杏鲍菇
贮藏温度
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Summary:本文以杏鲍菇为试验材料,以采后生理生化指标为考核指标,研究不同贮藏温度对杏鲍菇采后贮藏品质的影响。结果表明,低温有利于延缓杏鲍菇贮藏过程中的品质劣变及衰老进程。贮藏温度4℃明显抑制了杏鲍菇的开伞、失重、褐变程度、多酚氧化酶活性以及蛋白质、Vc、总糖的快速流失,丙二醛含量的快速增加,延缓了菇体的物质代谢,较好地保持了菇体的商业品质。由此可见,低温贮藏是有效的贮藏方式。
Bibliography:Pleurotus eryngi; Storage temperature; Preservation; Quality
51-1213/S
XIE Li-yuan;ZHENG Lin-yong;GAN Bing-cheng;PENG Wei-hong;TANG Jie;HUANG Zhong-qian;TAN Wei （Institute of Soil and Fertilizer, Sichuan Academy of Agricultural Sciences, Sichuan Chengdu 610066, China）
Taken Pleurotus eryngi as tested materials,their biochemical indices were used as assessment indicators,and the effects of different storage temperatures on the storage quality of P. eryngii were studied. The results showed that low temperature storage could delay quality deterioration and the aging process during storage period. The mushroom parachute,weight loss,brown stain,polyphenol oxidase activity and the rapid erosion of protein,Vc and total sugar of P. eryngii were significantly inhibited under the storage temperature of 4 ℃,and MDA content rapidly increased,which delayed the metabolism and kept the commercial quality. It was concluded that the low temperature storage was an effective storage methods.
ISSN:1001-4829
DOI:10.16213/j.cnki.scjas.2016.01.030