不同包装方式对低温贮藏平菇生理特性和细胞壁变化的影响  

Effects of different packaging methods on physiological characteristics and cell wall changes of oyster mushroom (Pleurotus ostreatus) stored at low temperature

作　　者：李甜竹 郝永胜 甘德芳[1] 陈友根[1] 胡克玲[1] LI Tianzhu;HAO Yongsheng;GAN Defang;CHEN Yougen;HU Keling(School of Horticulture,Anhui Agricultural University,Hefei 230036)

机构地区：[1]安徽农业大学园艺学院,合肥230036

出　　处：《安徽农业大学学报》2019年第6期1055-1061,共7页Journal of Anhui Agricultural University

基　　金：安徽省重点研究与开发计划(201834040011);安徽省教育厅自然科学研究重点项目(KJ2018A0154);安徽省高等学校自然科学研究重点项目(KJ2015A025);安徽农业大学省级大学生创新创业训练计划(201810364185);安徽农业大学校级教学研究项目(2017aujyxm098)共同资助。

摘　　要：为探讨低温贮藏下不同包装方式对平菇生理特性及细胞壁变化的影响,将平菇置于5℃冰箱中冷藏,分别以敞口PE保鲜袋和封口PE保鲜袋进行试验,以完全裸露放置作为对照,分析贮藏期间不同包装方式对平菇的感官品质、丙二醛(MDA)含量、可溶性蛋白质含量、抗氧化物酶活性,细胞壁代谢相关酶活性等指标的影响,并对平菇进行石蜡切片,观察其细胞壁的微观结构变化。结果表明,随着贮藏时间的延长,与对照相比,PE保鲜袋处理的平菇保鲜效果显著提升,明显抑制了失重率、MDA含量的增加,减缓了硬度、白度(HW)值的增大,降低了蛋白质含量的损失,延缓了过氧化物酶(POD)、过氧化氢酶(CAT)和纤维素酶(Cx)活性峰值的出现,更好地保持了平菇的品质。在整个处理组中,平菇的HW值、失重率、MDA含量不断增大且封口处理低于敞口处理;硬度值逐渐减小,封口处理硬度较敞口处理低;蛋白质含量呈现先升高后降低的趋势,封口处理蛋白质含量显著低于敞口处理;POD活性先升后降,在0~4 d,封口处理POD活性高于敞口处理,4~8 d急速下降且低于敞口处理;CAT活性呈现先降再增的趋势,贮藏前期0~2 d与贮藏后期第6至第8天CAT活性较高,0~6 d敞口处理高于封口处理,后低于封口。通过对平菇菌褶石蜡切片发现,伴随着采后贮藏天数的增加,平菇子实体细胞结构变得杂乱无序、模糊不清,细胞间隙变大,且封口处理比敞口处理细胞结构有序、规整。由此可知,低温贮藏下,PE包装处理贮藏效果明显优于全部裸露放置,封口包装保鲜效果优于敞口保鲜效果。In order to study the effects of different packaging methods on the physiological characteristics and cell wall changes of oyster mushrooms under low temperature storage, the oyster mushrooms were placed in a refrigerator at 5℃ packed with an opened PE bag and a sealed PE bag, respectively, taken a completely bare place as the control. The variations of sensory grade, malondialdehyde(MDA) content, soluble protein content, antioxidant enzyme activity, and the activities of enzymes related to cell wall metabolism were analyzed. The oyster mushrooms were made into paraffin sections to observe the changes of microstructure of the cell wall. The results showed that: as compared with the control group, with the prolongation of storage time, the PE-packed bag treatment could significantly improve the fresh-keeping effect of oyster mushrooms, which obviously inhibited the increase of weight loss rate and MDA content, slowed down the increase of hardness and whiteness(HW), reduced the loss of protein content, delayed the appearance of peak values of peroxidase(POD), catalase(CAT) and cellulase(Cx), and better maintained the quality of oyster mushrooms. The HW value, weight loss rate and MDA content of oyster mushrooms increased continuously in the treated groups, and which in the opened PE-packed group were lower than those in the sealed PE-packed one. The hardness of the oyster mushrooms decreased gradually, and which in the opened PE bag was lower than that in the sealed one. The protein content in the mushrooms increased firstly and then decreased, and which in the sealed PE-bag was significantly lower than that in the opened one. The POD activity in the oyster mushrooms increased firstly and then decreased. In the first 4 days, the POD activity in oyster mushrooms with the sealed PE-bag treatment was higher than that with the opened PE-bag treatment, however, from the 4 th day to the 8 th day, it decreased sharply and was lower than that with the opened PE-bag treatment. The CAT activity showed a trend of decreasing

关 键 词：平菇 低温贮藏 PE保鲜袋 细胞壁 

分 类 号：S646.14[农业科学—蔬菜学] S609.3[农业科学—园艺学]