1-甲基环丙烯通过调控香菇能量代谢抑制其采后褐变

TS205.9; 目的:研究1-甲基环丙烯(1-methylcyclopropene,1-MCP)处理对香菇褐变和能量代谢的影响,探讨香菇能量代谢与褐变的关联,为香菇采后保鲜提供一定的理论参考.方法:分别采用0.25、0.50、0.75mg/L的1-MCP对香菇进行熏蒸处理,测定香菇采后色泽、呼吸和能量代谢相关酶活力.结果:1-MCP能够有效降低香菇菌盖的褐变度;且1-MCP处理后,香菇的呼吸作用得到抑制,呼吸强度降低;同时,1-MCP处理能抑制香菇多酚氧化酶(polyphenol oxidase,PPO)活力的增加;在1-MCP处理下,香菇在贮藏期间的能荷水平较高,子实体维持了较高的琥珀酸脱...

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Published in食品科学 Vol. 43; no. 13; pp. 192 - 198
Main Authors 黄欣莉, 韩延超, 陈杭君, 房祥军, 吴伟杰, 刘瑞玲, 郜海燕
Format Magazine Article
LanguageChinese
Published 浙江省农业科学院食品科学研究所,农业农村部果品产后处理重点实验室,浙江省果蔬保鲜与加工技术研究重点实验室,中国轻工业果蔬保鲜与加工重点实验室,浙江 杭州 310021 15.07.2022
Subjects
褐变
1-甲基环丙烯
香菇
能量代谢
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ISSN1002-6630
DOI10.7506/spkx1002-6630-20211217-202

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Abstract TS205.9; 目的:研究1-甲基环丙烯(1-methylcyclopropene,1-MCP)处理对香菇褐变和能量代谢的影响,探讨香菇能量代谢与褐变的关联,为香菇采后保鲜提供一定的理论参考.方法:分别采用0.25、0.50、0.75mg/L的1-MCP对香菇进行熏蒸处理,测定香菇采后色泽、呼吸和能量代谢相关酶活力.结果:1-MCP能够有效降低香菇菌盖的褐变度;且1-MCP处理后,香菇的呼吸作用得到抑制,呼吸强度降低;同时,1-MCP处理能抑制香菇多酚氧化酶(polyphenol oxidase,PPO)活力的增加;在1-MCP处理下,香菇在贮藏期间的能荷水平较高,子实体维持了较高的琥珀酸脱氢酶(succinate dehydrogenase,SDH)活力、细胞色素c氧化酶(cytochrome c oxidase,CCO)活力和腺嘌呤核苷三磷酸(adenosine triphosphate,ATP)酶活力.结论:1-MCP可以通过调节香菇的呼吸作用,降低PPO活力,维持子实体的能量水平和影响能量代谢相关酶活力,延缓香菇菌盖的褐变.
AbstractList TS205.9; 目的:研究1-甲基环丙烯(1-methylcyclopropene,1-MCP)处理对香菇褐变和能量代谢的影响,探讨香菇能量代谢与褐变的关联,为香菇采后保鲜提供一定的理论参考.方法:分别采用0.25、0.50、0.75mg/L的1-MCP对香菇进行熏蒸处理,测定香菇采后色泽、呼吸和能量代谢相关酶活力.结果:1-MCP能够有效降低香菇菌盖的褐变度;且1-MCP处理后,香菇的呼吸作用得到抑制,呼吸强度降低;同时,1-MCP处理能抑制香菇多酚氧化酶(polyphenol oxidase,PPO)活力的增加;在1-MCP处理下,香菇在贮藏期间的能荷水平较高,子实体维持了较高的琥珀酸脱氢酶(succinate dehydrogenase,SDH)活力、细胞色素c氧化酶(cytochrome c oxidase,CCO)活力和腺嘌呤核苷三磷酸(adenosine triphosphate,ATP)酶活力.结论:1-MCP可以通过调节香菇的呼吸作用,降低PPO活力,维持子实体的能量水平和影响能量代谢相关酶活力,延缓香菇菌盖的褐变.
Author 吴伟杰
陈杭君
郜海燕
房祥军
黄欣莉
韩延超
刘瑞玲
AuthorAffiliation 浙江省农业科学院食品科学研究所,农业农村部果品产后处理重点实验室,浙江省果蔬保鲜与加工技术研究重点实验室,中国轻工业果蔬保鲜与加工重点实验室,浙江 杭州 310021
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FANG Xiangjun
HUANG Xinli
GAO Haiyan
HAN Yanchao
WU Weijie
CHEN Hangjun
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Issue 13
Keywords 褐变
1-甲基环丙烯
香菇
能量代谢
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Title 1-甲基环丙烯通过调控香菇能量代谢抑制其采后褐变
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