比较不同包装膜对白灵菇的保鲜效果  

Comparison of the Preservation Effects of Different Packaging Films on White Mushroom

作　　者：邹优花 翟梦杰 连玲丹 李彦增 李伟鹏 李晨 王杰[1] ZOU Youhua;ZHAI Mengjie;LIAN Lingdan;LI Yanzeng;LI Weipeng;LI Chen;WANG Jie(College of Food Science,South China Agricultural University,Guangzhou 510642,China;Henan Shijixiang Edible Fungus Development Co.Ltd.,Xuchang 461100,China;Xuchang Shijixiang Biotechnology Co.Ltd.,Xuchang 461103,China;Xuchang Jian’an District Cash Crop Extension Station,Xuchang 461000,China)

机构地区：[1]华南农业大学食品学院,广东广州510642 [2]河南世纪香食用菌开发有限公司,河南许昌461100 [3]许昌世纪香生物科技有限公司,河南许昌461103 [4]许昌市建安区经济作物推广站,河南许昌461000

出　　处：《现代食品科技》2024年第4期133-141,共9页Modern Food Science and Technology

基　　金：国家自然科学基金项目(31772020);广东省农业厅种业振兴项目(2022-WPY-00-004)。

摘　　要：研究了三种包装膜(PE、PE+微孔、PP)对白灵菇贮藏品质的影响,并探究其影响的机制。结果表明:聚乙烯(Polytene,PE)包装膜白灵菇褐变程度为所有处理最低,外观品质最好。贮藏至第12天,可溶性蛋白和还原糖的含量分别提高了21.39%、70.68%,总糖含量为所有处理中最高。重量和硬度分别下降了0.82%、1.15%,电导率和丙二醛(Malondialdehyde,MDA)含量最低,几丁质酶(Chitinase,CHT)和β-1,3-葡聚糖酶(β-1,3-glucanase,Glu)活性分别降低了46.87%、48.56%。超氧化物歧化酶(Superoxide Dismutasee,SOD)和过氧化氢酶(Catalase,CAT)的活性最高,其中CAT的活性提高了2.42倍。抗氧化物质类黄酮和总酚含量分别提高了1.62倍、8.18倍。木质素含量增加了1.20倍。PE+微孔处理贮藏后期虽增强SOD活性及提高抗氧化物质的生成,但延缓褐变效果较差。聚丙烯(Polypropylene,PP)处理组褐变氧化、失重则最严重。综上,PE包装膜的贮藏效果最佳,其可能通过延缓细胞壁的降解,提高抗氧化酶活性和抗氧化物质含量来增强其抗氧化性,该研究结果可为白灵菇采后贮藏保鲜技术提供一定的参考依据。The effects of three packaging films(PE,PE+microporous,and PP)on the storage quality of Pleurotus ostreatus were studied,and the mechanism underlying such effects was explored.The results showed that the treatment with the polytene(PE)packaging film led to the lowest browning degree and the best appearance quality,on the 12th day of storage,the contents of soluble protein and reducing sugar increased by 21.39%and 70.68%respectively,with the total sugar content being the highest,and the weight and hardness decreasing by 0.82%and 1.15%respectively.Also,the treatment with the PE film resulted in the lowest conductivity and malondialdehyde(MDA)content,decreases in the activities of chitinase(CHT)andβ-1,3-glucanase(Glu)by 46.87%and 48.56%,respectively,and the highest activities of superoxide dismutase(SOD)and catalase(CAT),with the CAT activity,content of antioxidant flavonoids,content of total phenols,and lignin content increasing by 2.42,1.62,8.18 and 1.20 times,respectively.Although the PE+microporous treatment enhanced the activity of SOD and the formation of antioxidant substances in the later stage of storage,the effect of delaying browning was poor.The browning,oxidation and weight loss were the most severe in the PP treatment group.Insummary,the treatment with PE packaging film has the best storage effect.It may enhance its antioxidant capacity by delaying the degradation of cell wall,and increasing the activity of antioxidant enzymes and the content of antioxidant substances.The results of this study can provide certain reference and a basis for the post-harvest storage and preservation technology of Pleurotus ostreatus.

关 键 词：白灵菇 包装膜 贮藏品质 抗氧化性 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]