采收损伤对杏鲍菇贮藏品质及抗氧化能力的影响  

Effects of harvesting damage on storage quality and antioxidant capacity of Pleurotus eryngii

作　　者：常昊 谭净然 杜敏如 连玲丹 王杰[1] CHANG Hao;TAN Jingran;DU Minru;LIAN Lingdan;WANG Jie(College of Food Science,South China Agriculture University,Guangzhou,Guangdong 510640,China)

机构地区：[1]华南农业大学食品学院,广东广州510640

出　　处：《西北农林科技大学学报(自然科学版)》2025年第5期100-108,共9页Journal of Northwest A&F University(Natural Science Edition)

基　　金：广东省农业厅种业振兴项目(2022-WPY-00-004);广东省乡村振兴战略专项资金项目(ZX2022041);国家自然科学基金青年基金项目(32302631)。

摘　　要：【目的】探究采收损伤对杏鲍菇贮藏品质和抗氧化能力的影响,为杏鲍菇采后保鲜贮藏提供参考依据。【方法】以无损伤处理杏鲍菇为对照,分析4℃贮藏期间对照与采收损伤杏鲍菇的外观,失重率,硬度,还原糖、多糖、可溶性蛋白、丙二醛(MDA)含量及相对电导率的变化规律;比较两种处理杏鲍菇几丁质酶(CHI)、β-1,3-葡聚糖酶(GLU)、超氧化物歧化酶(SOD)、过氧化氢酶(CAT)和过氧化物酶(POD)的活性,以及总酚、类黄酮、超氧阴离子(O_(2)^(-·))、过氧化氢(H_(2)O_(2))含量的变化。【结果】在贮藏第15天,采收损伤组杏鲍菇的子实体发生皱缩,失重率极显著高于对照组,而白度和硬度极显著低于对照组;在贮藏0~3 d,采收损伤会加快杏鲍菇多糖物质的分解,同时在贮藏6~15 d促进还原糖和可溶性蛋白的降解。在贮藏末期(贮藏15 d),与对照组相比,采收损伤组杏鲍菇的相对电导率和MDA含量分别提高了27.16%和41.16%,同时采收损伤诱导杏鲍菇CHI和GLU活性上升。在贮藏0~3 d,采收损伤显著促进杏鲍菇SOD、CAT和POD活性上升,同时抑制O_(2)^(-·)和H_(2)O_(2)的生成;但随着贮藏时间的延长,采收损伤严重破坏杏鲍菇的抗氧化系统,在贮藏第15天采收损伤组杏鲍菇的CAT、POD活性和类黄酮含量极显著低于对照组,而O_(2)^(-·)和H_(2)O_(2)含量极显著高于对照组。【结论】在长期贮藏过程中,采收损伤会降低杏鲍菇抗氧化酶活性,减少抗氧化物质积累,不利于活性氧清除,从而加速杏鲍菇品质下降。【Objective】This study aimed to explore the effect of harvesting damage on storage quality and antioxidant capacity on Pleurotus eryngii,to provide reference for postharvest preservation of P.eryn-gii during storage.【Method】The change pattern of appearance,weight loss,firmness,reducing sugar,poly-saccharide,soluble protein,malondialdehyde(MDA)content and electrolyte leakage rate of P.eryngii samples in harvesting damage group were analyzed during 4℃storage,with undamaged P.eryngii as the control.The activities of chitinase(CHI),β-1,3-glucanase(GLU),superoxide dismutase(SOD),catalase(CAT)and peroxidase(POD),as well as the contents of total phenolic,flavonoid,superoxide anion(O_(2)^(-·))and hydrogen peroxide(H_(2)O_(2))were also compared between the two treatments.【Result】The harvesting damaged mushrooms began to shrink and brown on the fifteenth day of storage,which had higher weight loss rate and lower whiteness and firmness rate than those of control mushrooms.During storage from 0-3 d,the harvesting damage treatment accelerated the decomposition of polysaccharide and promoted the degradation of reducing sugar and soluble protein contents during storage from 6-15 d.At the end of sto-rage(day 15),the electrolyte leakage rate and MDA content of the harvesting damaged mushrooms increased by 27.16%and 41.16%,respectively,compared with the control.The harvesting damage treatment also induced the increase of CHI and GLU activities at the same time point.In terms of antioxidant activities,during storage from day 0 to day 3,the SOD,CAT and POD activities of harvesting damage group were significantly increased and the contents of O_(2)^(-·) and H_(2)O_(2) were reduced.However,with the extension of storage time,the harvesting damage treatment severely destroyed the antioxidant system of P.eryngii.On day 15 of storage,the activities of CAT and POD and the content of flavonoid in harvesting damage mushrooms were significantly lower than those of the control,while the content of O_(2)^(-·) and H_(2)O_(2) wer

关 键 词：杏鲍菇 采收损伤 贮藏品质 抗氧化能力 

分 类 号：S646[农业科学—蔬菜学]