脱氢醋酸钠对草菇外观品质和保护酶活性的影响  

Appearance quality and protective enzyme activities of Volvariella volvacea fruit bodies exposed to preservative sodium dehydroacetate

作　　者：侯立娟[1] 林金盛[1] 方东路[2] 杨晔[3] 王俊霞[3] 张天俊[3] 宋金俤[1] 

机构地区：[1]江苏省农业科学院蔬菜研究所,江苏南京210014 [2]南京农业大学食品科技学院,江苏南京210095 [3]吉林农业大学园艺学院,吉林长春130118

出　　处：《江苏农业学报》2014年第6期1484-1489,共6页Jiangsu Journal of Agricultural Sciences

基　　金：江苏省农业科技自主创新项目[CX(13)5012];江苏省青年基金项目(SBK201404056)

摘　　要：以食品级脱氢醋酸钠为保鲜剂,采用浸泡处理的方式,以感官评价、失质量率、呼吸速率及保护性酶活作为评价指标,评价4种浓度(0.01%、0.02%、0.03%和0.04%)脱氢醋酸钠对草菇保鲜效果的影响。结果表明,与对照相比,0.04%脱氢醋酸钠能降低呼吸强度,减少褐变,降低失质量率,改善草菇外观和品质;0.04%脱氢醋酸钠处理能有效抑制草菇的呼吸强度,使子实体硬实,在贮藏期间超氧化物歧化酶(SOD)活性和过氧化氢酶(CAT)活性均高于对照,并且丙二醛(MDA)含量显著降低。可见,0.04%脱氢醋酸钠处理可延长草菇货架期,而且成本低,操作简便。Four concentrations（0.01 %,0.02 %,0.03 % and 0.04 %） of sodium dehydroacetate were used as food-grade preservative to soak Volvariella volvacea fruit body,and the fresh-keeping effect was evaluated in appereance,weight loss,respiration rate and protective enzyme activities.The concentration of 0.04 % sodium dehydroacetate reduced the respiration rate,browning and weight loss compared with the control,and improved the appearance quality of Volvariella volvacea fruit body.It also effectively inhibited the respiration intensity,hardened the fruit bodies,and increased the activities of superoxide dismutase and catalase and cowered levels of malondialdehyde during storage.Therefore,it was concluded that 0.04 % sodium dehydroacetate could prolong the shelf life of Volvariella volvacea fruit body at a low cost.

关 键 词：草菇 脱氢醋酸钠 保鲜 

分 类 号：S646.13[农业科学—蔬菜学]