不同贮藏温度对糙皮侧耳冷藏后货架期品质和细胞壁变化的影响  

Effects of Different Temperatures on Quality and Cell Wall Changes of Pleurotus ostreatus during Its Shelf Life After Refrigeration

作　　者：李甜竹 刘熙 王政钧 孙玉文[1] 郝永胜 伊亮辉 胡克玲[1] LI Tian-zhu;LIU Xi;WANG Zheng-jun;SUN Yu-wen;HAO Yong-sheng;YI Liang-hui;HU Ke-ling(College of Horticulture,Anhui Agriculture University,Hefei 230036,China)

机构地区：[1]安徽农业大学园艺学院,安徽合肥230036

出　　处：《江西农业大学学报》2020年第4期700-706,共7页Acta Agriculturae Universitatis Jiangxiensis

基　　金：安徽省重点研究与开发计划项目(1804e03020325);安徽省教育厅自然科学研究重点项目(KJ2018A0154);安徽农业大学省级大学生创新创业训练计划项目(201810364185)。

摘　　要：【目的】探讨不同贮藏温度对糙皮侧耳冷藏后货架期品质和细胞壁结构变化的影响。【方法】以糙皮侧耳‘早秋615’为试验材料,将采后糙皮侧耳分别置于1℃和5℃冰箱中贮藏6 d后,转入20℃恒温培养箱,模拟常温货架温度贮藏3 d。分析货架期间糙皮侧耳的外观形态、丙二醛(MDA)含量、抗氧化酶活性、细胞壁代谢相关酶活性等指标的变化,并对糙皮侧耳进行石蜡切片观察其细胞壁微观结构。【结果】随着货架期的延长,5℃冷藏后的糙皮侧耳能保持较稳定的硬度、过氧化氢酶(CAT)活性变化,维持更高的硬度和过氧化物酶(POD)活性,降低MDA含量积累,使纤维素酶(Cx)活性在一定范围内波动。在整个货架期间,糙皮侧耳的失重率不断增大,且5℃处理大于1℃;硬度随着货架期延长呈现下降趋势,在0~1 d,1℃处理组硬度迅速下降且低于5℃,随后保持平稳变化;MDA含量在1℃冷藏糙皮侧耳中不断增加,5℃处理先增加后迅速下降,在货架末期低于1℃;5℃处理组POD活性呈现上升—平稳—上升的变化趋势,且显著高于1℃处理;1℃处理糙皮侧耳CAT活性在货架期0~2 d急剧下降,2 d后低于5℃,在整个货架期间,5℃处理组的CAT活性变化平稳;Cx活性在货架前期的两处理中呈现相反变化趋势,在0~2 d,1℃冷藏糙皮侧耳Cx活性先增加后下降且高于5℃,2 d后变化平稳。通过对糙皮侧耳菌褶石蜡切片发现,随着货架期的延长,糙皮侧耳子实体细胞结构变得杂乱无章、模糊不清、细胞间隙变大,且5℃冷藏后货架期的糙皮侧耳细胞结构更为有序、规整。【结论】5℃低温冷藏后货架期的糙皮侧耳品质优于1℃冷藏处理,贮藏效果更好。[Objective]To investigate the effects of different temperatures on quality and cell wall changes of Pleurotus ostreatus during its shelf life after refrigeration.[Method]With‘preautumn 615’as the test material,the Pleurotus ostreatus were stored in refrigerator at 1℃ and 5℃ respectively for 6 days,and then transferred to a constant temperature incubator at 20℃ to simulate shelf temperature storage at room temperature for 3d.The appearance,malondialdehyde(MDA)content,antioxidant activity and the activities of enzymes related to cell wall metabolism were analyzed during the shelf period,the Pleurotus ostreatus were made into paraffin sections to observe the changes in microstructure of cell wall.[Result]With the prolongation of shelf life,5℃ treatment could maintain relatively stable firmness and changes in catalase(CAT)activity,maintain higher firmness and peroxidase(POD)activity,reduce the accumulation of MDA content,and make cellulase(Cx)activity fluctuate within a certain range.In the whole shelf life,the weight loss of Pleurotus ostreatus increased continuously,and that in the 5℃ treatment was greater than that in the 1℃ treatment.The firmness decreased with the extension of shelf life.At 0-1 d,the firmness in the 1℃ treatment group decreased rapidly and was lower than that in the 5℃ treatment group,and then remained stable.MDA content increased in the 1℃ treatment,increased in the 5℃ treatment,then decreased rapidly,and was lower than that in the 1℃ treatment at the end of shelf life.POD activity of Pleurotus ostreatus treated at 5℃ showed a trend of rising-stable-rising,which was significantly higher than that treated at 1℃.The CAT activity of Pleurotus ostreatus treated at 1℃ decreased sharply during the shelf life from 0 d to 2 d,and was lower than that at 5℃ after 2 d.During the whole shelf period,the CAT activity of Pleurotus ostreatustreated at 5℃ changed steadily.Cx activity showed an opposite trend in the two treatments at the early stage of shelf life.At 0-2 d,Cx a

关 键 词：糙皮侧耳 温度 货架期 品质 细胞壁 

分 类 号：S646[农业科学—蔬菜学] S609[农业科学—园艺学]