SUN Yanan,LI Wenxiang.Effect of Different Preservation Treatments on Pleurotus ostreatus Physiological Metabolism[J].Northern Horticulture,2016,40(13):147-151.[doi:10.11937/bfyy.201613038]
不同保鲜处理对平菇生理代谢的影响
- Title:
- Effect of Different Preservation Treatments on Pleurotus ostreatus Physiological Metabolism
- Keywords:
- Pleurotus ostreatus; fresh-keeping; 1-MCP; VC; SA; formaldehyde
- 文献标志码:
- A
- 摘要:
- 以新鲜平菇为试材，分别用1-甲基环丙烯（1-MCP）、抗坏血酸（VC）、水杨酸(SA)对平菇进行处理，以空白组为对照（CK），在模拟超市冷鲜货架温湿度条件(温度约(14±1) ℃，贮藏环境相对湿度约85%)下，研究不同保鲜处理对平菇生理代谢的影响。结果表明：与对照相比，保鲜处理可显著抑制平菇的感官品质、可溶性固形物含量、可溶性蛋白质含量、总糖含量的下降，抑制甲醛含量上升(P<0.05)；与抗坏血酸和水杨酸处理相比，1-甲基环丙烯处理可显著抑制平菇失重率、呼吸强度、甲醛含量的上升，显著抑制平菇的感官品质、可溶性固形物含量、可溶性蛋白质含量、总糖含量的下降(P<0.05)。3种不同保鲜处理方法以1-甲基环丙烯处理对平菇的保鲜效果最佳。
- Abstract:
- The aim of the present work was to compare the effect of three different kinds of preservation methods,including 1-methylcyclopropene(1-MCP),vitamin C(VC)and salicylicacid(SA)on Pleurotus ostreatus fresh-keeping under the condition of simulated cold fresh supermarket shelf temperature and humidity(temperature around(14±1) ℃,storage environment relative humidity around 85%).The results showed that compared with treatment of blank space,preservation treatments could improve the quality；compared with vitamin C(VC)and salicylicacid(SA)treatment, Pleurotus ostreatus with 1-MCP could reduce the postharvest weight loss,respiration intensity and formaldehyde,maintain higher sensory score,soluble solid,soluble protein,total sugar content.Under the condition of Pleurotus ostreatus with 1-MCP,the fresh-keeping effect was the best.
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备注/Memo
第一作者简介：孙亚男(1990-),女，硕士研究生，研究方向为生鲜农产品贮藏加工。E-mail:18765906735@163.com.责任作者：李文香(1963-),女，博士，教授，硕士生导师，现主要从事生鲜农产品贮藏加工等研究工作。E-mail:xiang7332@126.com.基金项目：山东省现代农业产业技术体系建设经费资助项目(SDAIT-11-011-09)；2014年山东省农业重大应用技术创新资助项目。