聚赖氨酸联合1-MCP处理对草菇保鲜效果的影响  

Effects of combined treatment ofε-polylysine and 1-methylcyclopropene on the storage quality of Volvariella volvacea fruiting bodies

作　　者：杨国辉 江丹霞 武少兰 陈天赐 刘培培 陈炳智[1,2] 江玉姬[1,2] YANG Guo-Hui;JIANG Dan-Xia;WU Shao-Lan;CHEN Tian-Ci;LIU Pei-Pei;CHEN Bing-Zhi;JIANG Yu-Ji(College of Food Science,Fujian Agriculture and Forestry University,Fuzhou,Fujian 350002,China;Mycological Research Center,Fujian Agriculture and Forestry University,Fuzhou,Fujian 350002,China)

机构地区：[1]福建农林大学食品科学学院,福建福州350002 [2]福建农林大学菌物研究中心,福建福州350002

出　　处：《菌物学报》2021年第12期3347-3359,共13页Mycosystema

基　　金：国家自然科学基金(31801920);福建省自然科学基金(2020J01557);国家现代农业产业技术体系建设专项资金(CARS24);福建农林大学创新基金(KF2015050)。

摘　　要：草菇营养丰富,但不耐贮藏,现有保鲜方法无法有效延长其贮藏期,因此延长草菇保鲜期是草菇产业化工厂生产亟待解决的关键技术。本研究以V23草菇为材料,分别用1-甲基环丙烯(1-MCP)、聚赖氨酸(ε-PL)、ε-PL联合1-MCP处理草菇,比较不同处理方法对贮藏期草菇感官、理化品质的影响,筛选出草菇贮藏的最优方法。结果表明:与其他处理组相比,ε-PL联合1-MCP处理能显著减少草菇的水分散失、保持菇体质构及表面色泽(P<0.05);最佳组合处理浓度为0.3g/kgε-PL和0.75μL/L 1-MCP,该处理下草菇能够保持良好的感官品质,维持较高水平的CAT、SOD活性,减少失水和MDA积累,抑制PPO活性,与其他不同处理组相比有显著性差异(P<0.05)。研究表明,0.3g/kgε-PL联合0.75μL/L 1-MCP处理可以显著延长草菇货架期,为食用菌保鲜提供一个新思路。Volvariella volvacea has rich nutrition,but it is difficult to store.Until now,the existing fresh-keeping methods can’t effectively prolong its shelf-life,so prolonging the preservation of V.volvacea fruiting bodies(VVFB)is the key technology to the industrial production of V.volvacea.In order to select the optimal method for VVFB storage,the VVFB of V23 strain was treated by 1-methyclclopropene(1-MCP),ε-polylysine(ε-PL),andε-PL combined with 1-MCP,respectively.During storage,the effects of different treatments on sensory and physicochemical quality of VVFB were analyzed.It was found thatε-PL combined with 1-MCP treatment could significantly reduce the water loss rate and maintain the better texture and surface color of VVFB(P<0.05)under the optimum treatment concentrations of 0.3g/kgε-PL combined with 0.75μL/L 1-MCP.This combination treatment could maintain VVFB better sensory quality,and high level of CAT and SOD activity,reduce water loss and inhibit the increase of PPO activity and MDA content of VVFB.The combined treatment showed significanty different as compared with other treatment(P<0.05).These results suggested that the treatment of 0.3g/kgε-PL combined with 0.75μL/L 1-MCP could significantly prolong the shelf life of VVFB,and provide a new idea for mushroom preservation.

关 键 词：草菇 保鲜 品质 聚赖氨酸 1-甲基环丙烯(1-MCP) 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]