气调贮藏对兰茂牛肝菌采后生理生化及品质的影响  

Effects of Controlled Atmosphere Storage on Postharvest Physiology,Biochemistry and Quality of Lanmaoa asiatica

作　　者：张沙沙[1] 周锫 罗晓莉[1] 胡小松[2] 张微思[1] 孙达锋[1] ZHANG Sha-sha;ZHOU Pei;LUO Xiao-Li;HU Xiao-song;ZHANG Wei-si;SUN Da-feng(Kunming Edible Fungi Institute of All China Federation of Supply and Marketing Cooperatives,Kunming 650221,China;College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China)

机构地区：[1]中华全国供销合作总社昆明食用菌研究所,云南昆明650221 [2]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《中国食用菌》2022年第6期75-81,共7页Edible Fungi of China

基　　金：云南省重大科技专项计划(202002AE320003,202002AE320003-04);云南省科技人才与平台计划(202005AE160001)。

摘　　要：兰茂牛肝菌(Lanmaoa asiatica)季节性强、味道独特、营养丰富,但不耐贮藏。试验对比研究了低温贮藏和气调贮藏对兰茂牛肝菌失重率、呼吸强度、硬度、抗坏血酸(ASA)、酶活性、丙二醛(MDA)及感官评价的影响。结果表明,气调贮藏降低了兰茂牛肝菌贮藏期间的失重率,延迟了兰茂牛肝菌呼吸峰和ASA含量峰值的出现时间,且有利于兰茂牛肝菌硬度的保持,使兰茂牛肝菌的超氧化物歧化酶(SOD)活性、多酚氧化酶(PPO)活性、MDA含量保持较低水平,过氧化氢酶(CAT)活性保持较高水平,延缓了兰茂牛肝菌褐变,减慢衰老进程。气调保鲜贮藏可延长兰茂牛肝菌保鲜期10 d以上。Lanmaoa asiatica is seasonal,exotic and nutritious,but they are difficult to store.The effects of low temperature and controlled atmosphere storage on weight loss,respiratory strength,hardness,ascorbic acid(ASA),enzyme activity,molondial dehyde(MDA)and sensory evaluation of L.asiatica were studied.The results show that the controlled atmosphere storage reduced the weight loss of L.asiatica during storage,delayed the emergence time of respiratory peak and ASA content peak,and was conducive to the maintenance of L.asiatica hardness,kept the SOD activity,PPO activity and MDA content of L.asiatica at a low level,and kept the CAT activity at a high level,delayed the browning of L.asiatica and slowed down the aging process.Controlled atmosphere storage could prolong the preservation period of L.asiatica for more than 10 days.

关 键 词：气调贮藏 兰茂牛肝菌 保鲜 

分 类 号：S646.3[农业科学—蔬菜学]