鲜切香菇贮藏过程中质构变化与自溶自噬分析  

Analysis of Fresh-cut Shiitake (Lentinula edodes) and Autolysis During Storage

作　　者：赵爽[1] 苏哲 谷彤彤 高琪 荣成博 宋爽[1] 刘宇[1] ZHAO Shuang;SU Zhe;GU Tong-tong;GAO Qi;RONG Cheng-bo;SONG Shuang;LIU Yu(Institute of Plant and Environment Protection,Beijing Academy of Agriculture and Forestry Science,Beijing 100097)

机构地区：[1]北京市农林科学院植物保护环境保护研究所,北京100097

出　　处：《生物技术通报》2020年第5期176-182,共7页Biotechnology Bulletin

基　　金：北京市农林科学院农产品加工与营养健康协同创新中心(KJCX201915);北京市农林科学院科技创新能力建设专项(KJCX20170205&KJCX20170703);北京市农林学院青年科研基金(QNJJ201924)。

摘　　要：旨在明确鲜切香菇经过机械损伤后发生的应激生理以及自溶进程中细胞质构的变化。以香菇0912子实体新鲜切片为材料,研究低温和室温贮藏条件下香菇切片生理生化指标的变化趋势,利用显微技术研究老化组织中细胞结构的变化。结果显示低温贮藏条件有利于减缓鲜切香菇褐变、软化、蒸腾失重及抗氧化活性的下降。微观结构研究显示鲜切香菇经过机械损伤后激发了自溶自噬机制,细胞内出现胞壁断裂、胞膜消融、自噬体吞噬细胞器、大量DNA断裂、细胞核消失及细胞解体等现象。鲜切香菇切片在损伤后发生自溶自噬现象,微观组织结构的破坏,是菇体劣变的重要原因之一,在外界贮藏环境的共同作用下加速腐败的进程。This study is aimed to analyze irritable physiological change and cellular structure variation of Lentinula edodes after fresh-cut process.The fruiting body of shiitake 0912 was chosen as object in this study.The changing trend of physiological indexes at low temperature storage and room temperature storage conditions were investigated.The variation of cellular structure in aging tissue was detected by microtechnic including optical microscopy,fluorescence microscopy and transmission electron microscopy.The results showed that low temperature storage was beneficial to reduce the rate of browning,softening and weight losing,also to slow down the decline of antioxidant capacity.Microstructure analysis indicated that autolysis phenomenon occurred in the tissues after mechanical damage,such as cell wall breakage,membrane ablation,self-phagocytosis,DNA fragmentation,nucleus disappearance,and cell apoptosis.The autolysis phenomenon in fresh-cut shiitake occurs,and the damage of cellular structures is one of the important factors that induce the deterioration of shiitake,and accelerates the rotten progress with storage environment.

关 键 词：鲜切 香菇 自溶 微观分析 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]