金针菇的贮藏保鲜技术及其生理生化基础  

Preservation techniques and physio biochemical basis of Flammulina velutipes

作　　者：庄荣福[1] 李金雨[1] 林光荣[1] 胡维冀[1] 黄维南[1] 

机构地区：[1]福建省亚热带植物研究所,福建厦门361006

出　　处：《福建农业大学学报》2000年第3期319-322,共4页Journal of Fujian Agricultural University

基　　金：福建省科委资助项目!(92 - Z- 10 8)

摘　　要：采用不同贮藏温度、不同规格和不同包装方式的聚丙烯 (PE)薄膜袋包装、采前喷施保鲜剂等保鲜技术处理金针菇 ,分析比较不同保鲜技术对金针菇的贮藏保鲜效果、生理生化指标及其主要营养质量的影响 .试验结果表明 ,PE薄膜袋包装的保鲜效果好 ,失重和褐变程度低 ,呼吸速率和 C2 H4 释放作用明显被抑制 ,蛋白质、有机酸、Vc、可溶性糖、可溶性固形物等营养成分能较好保持 ,损失少 .包装袋内 O2 体积分数愈低 ,CO2 体积分数愈高 ,保鲜效果愈好 ,贮藏期愈长 .采收前分别用 0 .35μg· m L-1焦亚硫酸钠和 5g· L-1Ca Cl2 处理菇 ,能有效地抑制采后菇体内多酚氧化酶 (PPO)、过氧化物酶 (POD)、过氧化氢酶 (CAT) 3种氧化酶的活性和褐变程度 .贮藏温度对保鲜期的影响是贮藏温度愈低 ,保鲜期愈长 ,1- 2℃下可保鲜 2 0 d以上 .Preservation techniques such as different sizes of PE package at various temperatures and with different methods and preharvest spraying of preservatives were used to treat Flammulina velutipes, and the effects of different techniques on its storage, physio biochemical indices and main nutritional quality were compared. PE package was proved to be ideal, because the rates of weight loss and browning were low, respiratory rate and C 2H 4 release were obviously inhibited, and the nutrients such as proteins, organic acids, Vc, soluble sugar and soluble solids were kept well. In the package, lower level of O 2 led to higher level of CO 2 which resulted in excellent fresh keeping and lengthened the storage period. Preharvest treatment with 0.35 μg·mL -1 sodium meta bisulphite and 5 g·L -1 CaCl 2 respectively could effectively inhibit postharvest browning and activities of the three enzymes, polyphenoloxidase(PPO), peroxidase(POD) and catalase(CAT). Low temperature caused a longer preservation period, particularly, more than 20 days of preservation had to be at 1-2 ℃.

关 键 词：金针菇 贮藏保鲜 生理 

分 类 号：S646.109.3[农业科学—蔬菜学]