DAI Huiqin,LIU Shuze,GAO Qi,et al.Effects of Allicin Treatment on Preservation of Agaricus bisporus[J].Northern Horticulture,2022,(11):82-88.[doi:10.11937/bfyy.20214572]
大蒜素处理对双孢菇保鲜效果的影响
- Title:
- Effects of Allicin Treatment on Preservation of Agaricus bisporus
- Keywords:
- Agaricus bisporus; allicin; appearance; shelf-life
- 文献标志码:
- A
- 摘要:
- 以双孢菇为试材，采用浓度为0、0.2、0.6、1.0 g?L-1大蒜素对双孢菇进行喷淋处理，于（1.0±0.5）℃冷藏10 d，测定各处理感官品质、失重率、色差、可溶性固形物含量、可溶性蛋白质含量、可溶性糖含量和氨基酸含量，研究了不同浓度大蒜素对双孢菇采后贮藏期间品质的影响，以期为大蒜素在果蔬保鲜方面的运用提供参考依据。结果表明：浓度为0.2 g?L-1的大蒜素处理能显著保持双孢菇的外观和色泽。大蒜素处理有效减少双孢菇的质量损失。大蒜素处理能够维持双孢菇中可溶性固形物、可溶性蛋白质、可溶性糖含量，延缓氨基酸降解。综上所述，大蒜素处理有助于保持消费者喜爱的外观颜色和营养特性，且可以减少双孢菇的生化和理化品质损失，从而延长其货架期。
- Abstract:
- Agaricus bisporus was used as the test material to spray with 0 g?L-1,0.2 g?L-1,0.6 g?L-1 and 1.0 g?L-1 allicin,and stored for 10 days under (1±0.5)℃.The sensory quality,weight loss rate,color difference,soluble solids content,soluble protein content,soluble sugar content and amino acid content of each treatment were measured,and the effect of allicin treatment on the quality of Agaricus bisporus during postharvest storage was studied,in order to provide reference for the application of allicin in fruit and vegetable preservation.The results showed that 0.2 g?L-1 allicin treatment could maintain the appearance and color of Agaricus bisporus.Allicin treatment effectively reduced the weight loss of Agaricus bisporus.Allicin treatment effectively maintained the contents of soluble solids,soluble protein and soluble sugar in Agaricus bisporus,and delayed the degradation of amino acids.In summary,allicin treatment helped to maintain consumers favorite appearance color and nutritional characteristics,and could reduce the biochemical and physical and chemical quality loss of Agaricus bisporus,thereby extending its shelf life.
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备注/Memo
第一作者简介：代惠芹（1966-），女，本科，高级农艺师，现主要从事农产品产业链技术等研究工作。E-mail:dhq196611@163.com.责任作者：乔勇进（1967-），男，博士，研究员，现主要从事农产品保鲜与加工技术等研究工作。E-mail:yjqiao2002@126.com.收稿日期：2021-11-11