巨大口蘑和双孢蘑菇低温贮藏期间褐变差异机制研究  

Difference Mechanism of Postharvest Browning between Macrocybe gigantea and Agaricus bisporus

作　　者：刘欣芊 倪焱[1] 吴结宜 刘淑仪 莫转林 周伟坚[1] 莫美华[1] LIU Xianqin;NI Yan;WU Jieyi;LIU Shuyi;MO Zhuanlin;ZHOU Weijian;MO Meihua(College of Food Science,South China Agricultural University,Guangzhou 510642,China;Center for Basic Experiment and Practical Training,South China Agricultural University,Guangzhou 510642,China)

机构地区：[1]华南农业大学食品学院,广东广州510642 [2]华南农业大学基础实验和实践训练中心,广东广州510642

出　　处：《食品科技》2024年第9期19-26,共8页Food Science and Technology

基　　金：广东省自然科学基金面上项目(2022A1515010308);2022年省级乡村振兴战略专项资金种业振兴项目;广东省现代农业产业技术体系创新团队建设项目(2023KJ103)。

摘　　要：以巨大口蘑和双孢蘑菇为试材,于4℃下贮藏,定期取样测定褐变相关指标,以探讨该贮藏期间2种食用菌褐变差异性。结果表明,贮藏至第10天,巨大口蘑和双孢蘑菇的褐变度分别为4.4%和18.31%,相对电导率分别为40.59%和75.35%,酪氨酸酶(Tyrosinase,TYR)、多酚氧化酶(Polyphenol oxidase,PPO)、苯丙氨酸解氨酶(Phenylalanine ammonia-lyase,PAL)、过氧化氢酶(Catalase,CAT)活性分别是16.54、36.46 U/g FW,146.67、1014 U/g FW,172.13、298.29 U/g FW和380.42、413.75 U/g FW;除上述指标外,巨大口蘑的丙二醛(Malondialdehyde,MDA)、总酚、类黄酮和类胡萝卜素含量均低于双孢蘑菇;过氧化物酶(Peroxidase,POD)活性整体也低于双孢蘑菇,尤其在贮藏后期,双孢蘑菇POD活性上升,对其伤害加剧;但巨大口蘑的超氧化物歧化酶(Superoxide dismutase,SOD)活性在整个贮藏期间均高于双孢蘑菇。相关性结果进一步发现巨大口蘑褐变度与TYR活性呈极显著相关(P<0.001),而双孢蘑菇褐变度则是与许多因素呈极显著相关(P<0.01),如TYR活性、PAL活性、POD活性。因此认为巨大口蘑耐贮藏可能与TYR活性低有关,双孢蘑菇易褐变则与TYR、POD和PAL活性较高有关。该结果可为食用菌褐变机制研究提供一定的理论依据。Macrocybe gigantea and Agaricus bisporus were used as test materials,stored at 4℃,and samples were taken regularly to measure browning-related indicators to explore the difference in browning of the two edible fungi during the storage period.The results showed that after storage to the 10th day,the browning degree of M.gigantea and A.bisporus were 4.4%and 18.31%,the relative conductivity was 40.59%and 75.35%,and the activities of tyrosinase(TYR),polyphenol oxidase(PPO),phenylalanine ammonia-lyase(PAL)and catalase(CAT)were 16.54,36.46 U/g FW,146.67,1014 U/g FW,172.13,298.29 U/g FW and 380.42,413.75 U/g FW respectively,in addition to the above indicators,the contents of malondialdehyde(MDA),total phenols,flavonoids and carotenoids of M.gigantea were also lower than those of A.bisporus.The peroxidase(POD)activity as a whole was also lower than that of A.bisporus,especially in the late storage period,the POD activity of A.bisporus increased,which intensified the injury to it.However,the superoxide dismutase(SOD)activity of M.gigantea was higher than of A.bisporus throughout the storage period.The correlation results further revealed that the browning degree of M.gigantea was extremely significantly correlated with TYR activity(P<0.001),while the browning degree of A.bisporus was highly significantly correlated with many factors(P<0.01),such as TYR activity,PAL activity,and POD activity.Therefore,it was concluded that the storage resistance of M.gigantea might be related to low TYR activity,and the browning susceptibility of A.bisporus was related to higher activities of TYR,POD and PAL.The results provided some theoretical basis for study of the browning mechanism of edible fungi.

关 键 词：巨大口蘑 双孢蘑菇 贮藏期 褐变 酶活性 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]