摘要
以杏鲍菇为试材,分别研究1-甲基环丙烯(1-methylcyclopropene,1-MCP)的不同剂量及不同处理时间对杏鲍菇采后质量损失率、多酚氧化酶(PPO)活性及菇体断面微细结构的影响。结果表明:当1-MCP的剂量为0.3μL/L时,质量损失率和PPO活性在贮藏末期分别较对照组下降了5.94%和37.38%,菇体断面微细结构较贮藏初期变化最小;当1-MCP的处理时间为24 h时,质量损失率和PPO活性在贮藏末期分别较对照组下降了5.42%和33.98%,贮藏前后菇体断面微细结构变化最小。实验证明了1-MCP的最适处理剂量为0.3μL/L、最适处理时间为24 h。最适条件下的1-MCP处理能有效地减缓果实质量损失率和褐变程度,减小菇体断面微细结构变化,有利于延长杏鲍菇的贮藏期,具有明显的保鲜效果。
Experiments were carded out on Pleurotus eryngii for exploring the effects of 1-methylcyclopropene （1-MCP） treatments at different concentrations for different times on postharvest weight loss rate, polyphenol oxidase （PPO） activity and fruiting body microstructure ofPleurotus eryngii. Results indicated that compared with the control, the weight loss rate and PPO activity in Pleurotus eryngii treated with 0.3 μL/L 1-MCP were respectively decreased by 5.94% and 37.38% after 14 d of storage and the least change in fruiting body microstructure was observed during the early stage of storage. 1-MCP treatment for 24 h decreased the weight loss rate and PPO activity at the end of storage by 5.42% and 33.98%, respectively, and fruiting bodies of Pleurotus eryngii exhibited the least change in the cross-sectional microstructure. Thus, treatment with 0.3 μL/L of 1-MPC for 24 h was experimentally found to be optimal for Pleurotus eryngii, which was able to effectively slow down the weight loss and browning of Pleurotus eryngii, attenuate changes in its microstructure, promote the extension of its shelf life and consequently was effective in preserving its quality.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2014年第6期185-188,共4页
Food Science
基金
国家自然科学基金面上项目(30972064)
关键词
1-甲基环丙烯
杏鲍菇
多酚氧化酶
菇体断面超微结构
1-methylcyclopropene （1-MCP）
Pleurotus eryngii
polyphenol oxidase （PPO）
fruiting body microstructure
