LIAN Huan,WU Yuanyuan,WEI Dejun,et al.Combined Effects of Cinnamon Essential Oil and 1-MCP on Browning and Sensory Quality of Postharvest Lentinus edodes[J].Northern Horticulture,2019,43(15):107-112.[doi:10.11937/bfyy.20184390]
肉桂精油结合1-MCP对香菇采后褐变和感官品质的影响
- Title:
- Combined Effects of Cinnamon Essential Oil and 1-MCP on Browning and Sensory Quality of Postharvest Lentinus edodes
- Keywords:
- Lentinus edodes; cinnamon essential oil; 1-MCP; browning; sensory quality
- 文献标志码:
- A
- 摘要:
- 以‘808’香菇为试材，研究了1-MCP处理、肉桂精油结合1-MCP处理对香菇采后褐变和感官品质的影响。结果表明：随着贮藏时间的延长，对照组（未处理）香菇感官品质下降，表面L*值降低、褐变严重，开伞度增加；从不同浓度1-MCP处理的保鲜效果来看，与对照（未处理）、0.5 mg?L-1和10.0 mg?L-1 1-MCP相比，2.0 mg?L-1 1-MCP处理保鲜效果最好，菇体开伞少，质地硬度大、色泽好；从肉桂精油结合1-MCP处理来看，以5 μL?L-1肉桂精油结合2.0 mg?L-1的1-MCP处理效果最好，延迟了香菇褐变和开伞的发生，维持了香菇表面较高的L*值高，感官得分最高。
- Abstract:
- The effects of 1-MCP,cinnamon essential oil combined with 1-MCP treatment on postharvest browning and quality of Lentinus edodes were studied.The results showed that the sensory quality of untreated Lentinus edodes decreased with the prolongation of storage time.The L* value decreased accompanied by the serious browning during the storage.Moreover,the cap opening degree increased in all different treatments.Compared with the control（untreated）,0.5 mg?L-1 and 10.0 mg?L-1 1-MCP,2.0 mg?L-1 1-MCP treatment showed the best preservation result which was low opening degree,high texture hardness and good color.From the treatment of cinnamon essential oil combined with 1-MCP,the treatment of 5 μL?L-1 cinnamon essential oil combined with 2.0 mg?L-1 of 1-MCP had the best effect on the quality of Lentinus edodes,which delayed the occurrence of browning and cap opening,maintained high L* value,and had the highest sensory score.
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备注/Memo
第一作者简介：连欢（1996-），女，硕士研究生，研究方向为果蔬贮藏保鲜。E-mail：1103670962@qq.com.责任作者：彭勇（1980-），男，博士，讲师，研究方向为果蔬贮藏保鲜。E-mail：pengyongxyz@sina.com.基金项目：山东省2017年度农业重大应用技术创新资助项目；山东省自然科学基金资助项目（ZR2017MC051）；山东省“双一流”奖补资金资助项目(SYT2017XTTD04)。收稿日期：2019-03-19