浸水处理对采后香菇褐变和质地的影响  

Effects of Soaking on Browning and Texture of Postharvest Lentinus edodes

作　　者：张小燕[1] 吴元元 魏德军 彭勇[1] 王庆国[1] 石晶盈[1] ZHANG Xiao-yan;WU Yuan-yuan;Wei De-jun;PENG Yong;WANG Qing-guo;SHI Jing-ying(College of Food Science and Engineering, Shandong Agricultural University, Taian 271018, China;Shandong Huimin QifaFruit and Vegetable Co. Ltd., Huimin 251700, China;Binzhou Vegetable Production Office, Binzhou 256600. China)

机构地区：[1]山东农业大学食品科学与工程学院,山东泰安271018 [2]山东惠民齐发果蔬有限责任公司,山东惠民251700 [3]滨州市蔬菜生产办公室,山东滨州256600

出　　处：《中国食用菌》2019年第3期72-76,共5页Edible Fungi of China

基　　金：山东省2017年度农业重大应用技术创新项目(SDNYT20170506)

摘　　要：以新鲜香菇为试验材料,通过测定香菇浸水后的质量、颜色、水分存在状态,以及多酚氧化酶活性和微观结构等指标,探索了浸水处理对采后香菇褐变和质地的影响。结果表明,浸水处理显著降低了香菇表面亮度,增加了总色差,浸水处理0～10 min内,香菇质量增加呈现先慢后快再变慢的趋势,不同部位香菇以外层菌皮吸水能力最强;浸水处理导致香菇T22弛豫时间延长,半结合水显著增加。然而,浸水处理降低了多酚氧化酶的活性和总酚含量,扫描电镜观察显示,浸水后香菇表面菌丝孔隙较少。因此,水分引起的采后香菇褐变不是多酚氧化酶酶促褐变的结果,而是水分导致了香菇表面结构的变化。The quality, color, water status, polyphenol oxidase activity and microstructure of Lentinus edodes after soaking treatment were investigated in this experiment. Effects of soaking treatment on browning and texture of L. edodes were studied. The results showed that the soaking treatment significantly decreased the brightness and increased the total chromatism. Within 10 minutes after soaking, L. edodes mass showed a trend from slow to fast and then to slow. The outer parts of L. edodes exhibited the strongest water absorbing capacity of all. T22 relaxation time of L. edodes was prolonged and the semi -bonded water was increased. The polyphenol oxidase activity and the total phenol were decreased by soaking treatment. SEM (scanning electron microscope) showed the L. edodes mycelia interspaces were small. Thus, the browning of L. edodes induced by water is not the result of polyphenol oxidase enzymatic but the change of L. edodes surface structure.

关 键 词：香菇 浸水处理 多酚氧化酶 弛豫时间 微观结构 

分 类 号：S646.9[农业科学—蔬菜学]