5种不同处理对鲜红托竹荪贮藏保鲜品质的影响  

Effects of Different Treatments on Quality Deterioration of Phallus rubrovolvatus During Storage

作　　者：黄成运 刘宏宇 桂阳[2,3,4] 卢颖颖 李岩 朱国胜[2,3,4] 石汉英[3,6] HUANG Chengyun;LIU Hongyu;GUI Yang;LU Yingying;LI Yan;ZHU Guosheng;SHI Hanying(College of Life Science,Guizhou University,Guiyang,Guizhou 550025,China;Institute of Crop Germplasm Resources,Guizhou Academy of Agricultural Sciences,Guiyang,Guizhou 550006,China;Guizhou Key Laboratory of Edible Fungi Breeding,Guiyang,Guizhou 550006,China;Resource Breeding Function Laboratory of Guizhou Modern Agricultural Industry Technology System of Edible Fungi,Guiyang,Guizhou 550006,China;Institute of Agro-Bioengineering,Guizhou University/Key Labora-tory of Plant Resources Conservation and Germplasm Innovation in Mountainous Region(Ministry of Education),Guiyang,Guizhou 550025,China;Guiyang Nursing Vocational College,Guiyang,Guizhou 550081,China)

机构地区：[1]贵州大学生命科学学院,贵州贵阳550025 [2]贵州省农业科学院贵州省农作物品种资源研究所,贵州贵阳550006 [3]贵州省食用菌育种重点实验室,贵州贵阳550006 [4]贵州省食用菌现代农业产业技术体系资源育种功能实验室,贵州贵阳550006 [5]贵州大学农业生物工程研究院/山地植物资源保护与种质创新省部共建教育部重点实验室,贵州贵阳550025 [6]贵阳护理职业学院,贵州贵阳550081

出　　处：《热带作物学报》2023年第8期1713-1722,共10页Chinese Journal of Tropical Crops

基　　金：贵州省高层次创新型人才培养项目(黔科合平台人才[2016]4013号);贵州省食用菌育种重点实验室项目(黔科合平台人才[2019]5105号);贵州省科技计划项目(黔科合服企[2018]4006号)。

摘　　要：鲜红托竹荪现采用的贮藏保鲜方法保鲜期短,品质劣变快,大大限制了鲜红托竹荪的市场销售,探讨揭示鲜红托竹荪贮藏保鲜过程中品质劣变特征,找到关键控制点并进行控制是减缓劣变和延长保鲜期的关键。采用5种保鲜处理方式:(1)无处理(CK);(2)干燥剂处理;(3)臭氧干燥剂处理;(4)干燥剂保鲜纸处理;(5)干燥剂吸湿纸保鲜纸处理对样品进行处理后,将其置于低温4℃和常温25℃贮藏保鲜,定时取样进行感官评价、酶活和质构测定,通过腐烂率、失重率、颜色、气味等感观指标变化,苯丙氨酸解氨酶、多酚氧化酶和几丁质酶等酶活指标变化,硬度、弹性和咀嚼性等质构指标变化等3个层面揭示鲜红托竹荪贮藏保鲜过程中品质劣变特征和关键控制点。结果表明:保鲜处理中的常温干燥剂处理和低温臭氧干燥剂处理对保持红托竹荪的重量有显著效果,失重率最低,分别为4.82%和7.36%,其次是常温臭氧干燥剂处理和低温干燥剂处理,分别为7.66%和7.42%;常温2d时臭氧干燥剂处理的腐烂率为13%,低温22d时为0%;臭氧干燥剂处理的感官评价变黄程度最小,气味恶变分数最低,且变黄程度及气味强度变化慢;而质构各项测试中,臭氧干燥剂处理的综合评价最高,同时该处理对与劣变相关酶系的抑制作用最佳,有效地将红托竹荪的保鲜期从常用保鲜方法的5 d延长至20 d。通过结果可知,臭氧在初期可有效降低红托竹荪子实体表面杂菌的种类和数量,在后续的保鲜过程中减缓杂菌的增殖速度,抑制了红托竹荪子实体的腐坏变黄;而干燥剂能够降低表面湿度,减缓了几丁质酶对细胞壁的破坏,也抑制了表面杂菌的繁殖,起到了延缓红托竹荪软塌变黄的作用。低温臭氧干燥剂处理为红托竹荪保鲜最佳处理。The current preservation methods of Phallus rubrovolvatus not only result in short shelf life and rapid quality deterioration but also greatly limit its market sales.Consequently,exploring the characteristics of quality deterioration during the preservation of P.rubrovolvatus and corresponding key control points is essential to slow down the deterio-ration and prolong the shelf life.In this study,the samples were processed with no treatment(control),silica gel desic-cant treatment,ozone and silica gel desiccant treatment,silica gel desiccant and preservative paper treatment,and silica gel desiccant,active paper,and preservative paper treatment,respectively.After treatment,the samples were preserved at low temperature(4℃)and normal temperature(25℃),respectively,and were collected regularly for sensory evaluation,enzyme activity determination,and texture determination.The quality deterioration characteristics and key control points of P.rubrovolvatus during preservation were revealed based on the changes in sensory indexes decay rate,weight loss ratio,color and odor,the changes in enzyme activity of phenylalanine ammonia-lyase(PAL),polyphenol oxidase(PPO)and chitinase,etc.,and the changes in texture indexes such as hardness,elasticity,and chewability.The results showed that silica gel desiccant treatment at normal temperature,ozone and silica gel desiccant treatment at low temperature had a significant effect on maintaining the weight of P.rubrovolvatus,with the 4.82%and 7.36%at low temperature,respectively,followed by ozone and silica gel desiccant treatment at normal temperature,silica gel desic-cant treatment at low temperature with a weight loss ratio of 7.66%and 7.42%,respectively.With ozone and silica gel desiccant treatment,the decay rate was 13%at normal temperature at 2 d and 0%at low temperature at 22 d.The sen-sory evaluation under ozone and silica gel desiccant treatment demonstrated that the yellowing degree and odor dete-rioration score were the lowest,and the changes in yellowing degree and odor

关 键 词：红托竹荪 复合保鲜 臭氧 干燥剂 质构 酶活 

分 类 号：S646.8[农业科学—蔬菜学]