基于蓄冷剂模拟贮运的秀珍菇细胞膜损伤和酶活力变化
|
摘要
秀珍菇味道鲜美、营养丰富,极具商品价值,但其在采后贮藏运输过程中极易失鲜。本研究通过不同蓄冷剂与秀珍菇质量比(1∶1、1∶2、1∶4、0∶1)对秀珍菇进行模拟贮藏(室温(24±2)℃)与模拟运输实验(气温2～25℃)。结果表明:应用蓄冷剂能够有效保持秀珍菇的品质特征,延缓质量损失,维持秀珍菇表面色泽、细胞膜透性、超氧化物歧化酶活力、过氧化氢酶活力,保持表面细胞结构完整性,抑制丙二醛、过氧化氢积累。在模拟贮藏实验中,当蓄冷剂与秀珍菇质量比达1∶1时,蓄冷剂所营造的低温环境反而对秀珍菇的品质造成损害,从经济角度考虑,蓄冷剂与秀珍菇质量比1∶4最佳。在模拟运输实验中,1∶1组在维持秀珍菇外观特性、减少质量损失、抑制丙二醛积累、抑制细胞膜透性增加和减缓超氧化物歧化酶活力下降等方面效果最优。但在实际运用当中,需要结合贮运温度、维持时间和经济性等方面因素,确定合理的蓄冷剂使用比例。
The edible mushroom Pleurotus geesteranus is delicious and nutritious and has high commercial value. Nonetheless, the mushroom readily loses its freshness during poastharvest storage and transportation. Simulated storage(at room temperature(24 ± 2) ℃) and transportation(at air temperature of 2–25 ℃) experiments of Pleurotus geesteranus were carried out at different mass ratios between cool-storage agent and Pleurotus geesteranus(1:1, 1:2, 1:4 and 0:1). Results showed that cool-storage agent could effectively preserve the quality of Pleurotus geesteranus, delay mass loss, maintain surface color, cell membrane permeability, and the activities of superoxide dismutase(SOD) and catalase(CAT), protect the integrity of cell membrane and inhibit the accumulation of malondialdehyde(MDA) and hydrogen peroxide(H_2O_2). On the contrary, the quality of Pleurotus geesteranus deteriorated at a ratio of cool-storage agent/Pleurotus geesteranuswas 1:1 in the simulated storage experiment. For an economical perspective, the optimal ratio cool-storage agent/Pleurotus geesteranus was 1:4. In the simulated transportation experiment, the 1:1 ratio of cool-storage agent/Pleurotus geesteranus was most effective in maintaining appearance, reducing mass loss and inhibiting MDA accumulation, the increase in cell membrane permeability and the reduction in SOD activity. Storage and transportation temperature, time and cost, and the dosage of cool-storage agent all should be synthetically considered in practical application.
The edible mushroom Pleurotus geesteranus is delicious and nutritious and has high commercial value. Nonetheless, the mushroom readily loses its freshness during poastharvest storage and transportation. Simulated storage(at room temperature(24 ± 2) ℃) and transportation(at air temperature of 2–25 ℃) experiments of Pleurotus geesteranus were carried out at different mass ratios between cool-storage agent and Pleurotus geesteranus(1:1, 1:2, 1:4 and 0:1). Results showed that cool-storage agent could effectively preserve the quality of Pleurotus geesteranus, delay mass loss, maintain surface color, cell membrane permeability, and the activities of superoxide dismutase(SOD) and catalase(CAT), protect the integrity of cell membrane and inhibit the accumulation of malondialdehyde(MDA) and hydrogen peroxide(H_2O_2). On the contrary, the quality of Pleurotus geesteranus deteriorated at a ratio of cool-storage agent/Pleurotus geesteranuswas 1:1 in the simulated storage experiment. For an economical perspective, the optimal ratio cool-storage agent/Pleurotus geesteranus was 1:4. In the simulated transportation experiment, the 1:1 ratio of cool-storage agent/Pleurotus geesteranus was most effective in maintaining appearance, reducing mass loss and inhibiting MDA accumulation, the increase in cell membrane permeability and the reduction in SOD activity. Storage and transportation temperature, time and cost, and the dosage of cool-storage agent all should be synthetically considered in practical application.
引文
[1]张平,陈绍慧.我国果蔬低温贮藏保鲜发展状况与展望[J].制冷与空调,2008,8(1):5-10.DOI:10.3969/j.issn.1009-8402.2008.01.002.
[2]高海生,刘秀凤,权英.现代果蔬贮藏保鲜技术研究进展[C]//中国食品科学技术学会第三届学术年会,北京:中国食品科技学会,2003:491-495.
[3]罗海波,姜丽,余坚勇,等.鲜切果蔬的品质及贮藏保鲜技术研究进展[J].食品科学,2010,31(3):307-311.
[4]折弯弯,程曦,张洪翠,等.蓄冷剂控温泡沫箱对常温物流莴笋尖的保鲜机理[J].食品与发酵工业,2018,44(3):170-178.DOI:10.13995/j.cnki.11-1802/ts.015264.
[5]张秋玉,臧润清.平菇蓄冷贮藏保鲜实验研究[J].冷藏技术,2017,40(2):54-57.DOI:10.3969/j.issn.1674-0548.2017.02.017.
[6]张静荣,肖云茹,郁小森,等.三种便携式蓄冷保温箱在韭黄保鲜应用中的效果比较[J].食品工业科技,2017,38(17):279-282;323.DOI:10.13386/j.issn1002-0306.2017.17.054.
[7]戴芳谰.中国真菌汇总[M].北京:科学出版社,1979:357-817.
[8]张晓玉,张博,辛广,等.秀珍菇营养成分、生物活性及贮藏保鲜的研究进展[J].食品安全质量检测学报,2016,7(6):2314-2319.
[9]于加平,赵荣,林瑶,等.杏鲍菇秀珍菇榆黄蘑中微量元素的光谱测定[J].食用菌,2009,31(4):71-72.DOI:10.3969/j.issn.1000-8357.2009.04.047.
[10]杨润亚,李维焕,吕芳芳.秀珍菇子实体多糖的提取工艺优化及体外抗氧化性[J].食品与生物技术学报,2012,31(10):1093-1099.DOI:10.3969/j.issn.1673-1689.2012.10.014.
[11]赵天鹏,郜海燕,周拥军,等.食用菌菌体自溶机制的研究进展[J].食品安全质量检测学报,2014,5(6):1733-1738.
[12]邹礼根,刘超,张乐,等.食用菌保鲜储藏过程营养和感官品质变化研究[J].食用菌,2008,30(6):46-48.DOI:10.3969/j.issn.1000-8357.2008.06.034.
[13]王新风,潘磊,孙惠玲,等.不同温度贮藏对秀珍菇SOD和POD活性的影响[J].淮阴师范学院学报(自然科学版),2005,4(4):323-326.DOI:10.3969/j.issn.1671-6876.2005.04.016.
[14]VILLARES A,MATEO-VIVARACHO L,GARCIA-LAFUENTEA,et al.Storage temperature and UV-irradiation influence on the ergosterol content in edible mushrooms[J].Food Chemistry,2014,147(10):252-256.DOI:10.1016/j.foodchem.2013.09.144.
[15]张艳君.秀珍菇褐变原因及保鲜技术方法研究[D].福州:福建农林大学,2013:38-47.
[16]冯志勇,郭倩,郑建林,等.秀珍菇物理保鲜研究[J].食用菌学报,2003,10(4):47-51.
[17]BAN Z J,LI L,GUAN J,et al.Modified atmosphere packaging(MAP)and coating for improving preservation of whole and sliced Agaricus bisporus[J].Journal of Food Science and Technology,2014,51(12):3894-3901.DOI:10.1007/s13197-013-0935-9.
[18]丁华,王建清,王玉峰,等.不同气体比例对草莓气调包装保鲜效果的影响[J].包装与食品机械,2016,34(3):15-19.DOI:10.3969/j.issn.1005-1295.2016.03.004.
[19]FERNáNDEZ-LEóN M F,FERNáNDEZ-LEóN A M,LOZANOM,et al.Different postharvest strategies to preserve broccoli quality during storage and shelf life:controlled atmosphere and1-MCP[J].Food Chemistry,2013,138(1):564-573.DOI:10.1016/j.foodchem.2012.09.143.
[20]曹建康,姜微波,赵玉梅.果蔬采后生理生化实验指导[M].北京:中国轻工业出版社,2007:152-156.
[21]徐柏森,张耀丽,何开跃,等.植物透射电镜样品制备技术探讨[J].中国野生植物资源,2006,25(3):41-43.DOI:10.3969/j.issn.1006-9690.2006.03.014.
[22]RASHID G,EBRAHIM A,FARRIS S.Shelf life extension of white mushrooms(Agaricus bisporus)by low temperatures conditioning modified atmosphere and nanocomposite packaging material[J].Food Packaging and Shelf Life,2017,14:88-95.DOI:10.1016/j.fpsl.2017.09.001.
[23]张艳君,王则金,陈纯.贮藏温度对秀珍菇贮藏品质的影响[C]//第五届全国冷冻冷藏产业(科技、管理、营销)创新发展年会,厦门:福建农林大学食品科学学院,2013:128-133.
[24]DUCK-JOO C,YUN-JUNG L,YOUN-KYUNG K,et al.Quality changes of low temperature storage and storage period of new cultivar dewdrop pine mushroom(Lentinula edodes GNA01)and button mushroom(Agaricus bisporus Sing)[J].Korean Journal of Food and Cookery Science,2017,33(2):174-180.DOI:10.9724/kfcs.2017.33.2.174.
[25]陶菲,张慜,余汉清,等.不同真空预冷终温对双孢蘑菇保鲜的影响[J].食品与生物技术学报,2005,24(3):39-43.DOI:10.3321/j.issn:1673-1689.2005.03.010.
[26]梁艳丽,李荣春,张陶.白灵菇在贮藏过程中营养成分的动态变化[J].中国食用菌,2005,24(2):54-56.DOI:10.3969/j.issn.1003-8310.2005.02.023.
[27]LéCHAUDEL M,LOPEZ-LAURI F,VIDAL V,et al.Response of the physiological parameters of mango fruit(transpiration,water relations and antioxidant system)to its light and temperature environment[J].Journal of Plant Physiology,2013,170(6):567-576.DOI:10.1016/j.jplph.2012.11.009.
[28]陈素芹.白色双孢蘑菇自溶机制及诱因研究[D].福州:福建农林大学,2010:43-44.
[29]张苹苹,李喜宏,杨莉杰,等.生鲜罗汉果适宜贮藏温度及特性研究[J].食品科技,2017,42(10):44-48.DOI:10.13684/j.cnki.spkj.2017.10.009.
[30]赵天鹏.双孢菇菌体自溶生理代谢机制的研究[D].合肥:安徽农业大学,2014:18-33.
[31]ZIVANOVIC S,BUESCHER R W,KIM K S.Textural changes in mushrooms(Agaricus bisporus)associated with tissue ultrastructure and composition[J].Journal of Food Science,2000,65(8):1404-1408.DOI:10.1111/j.1365-2621.2000.tb10621.x.
[32]CHENG G Y,LIU J,TAO M X,et al.Activity,thermostability and isozymes of superoxide dismutase in 17 edible mushrooms[J].Journal of Food Composition and Analysis,2012,26(1/2):136-143.DOI:10.1016/j.jfca.2012.01.001.
[2]高海生,刘秀凤,权英.现代果蔬贮藏保鲜技术研究进展[C]//中国食品科学技术学会第三届学术年会,北京:中国食品科技学会,2003:491-495.
[3]罗海波,姜丽,余坚勇,等.鲜切果蔬的品质及贮藏保鲜技术研究进展[J].食品科学,2010,31(3):307-311.
[4]折弯弯,程曦,张洪翠,等.蓄冷剂控温泡沫箱对常温物流莴笋尖的保鲜机理[J].食品与发酵工业,2018,44(3):170-178.DOI:10.13995/j.cnki.11-1802/ts.015264.
[5]张秋玉,臧润清.平菇蓄冷贮藏保鲜实验研究[J].冷藏技术,2017,40(2):54-57.DOI:10.3969/j.issn.1674-0548.2017.02.017.
[6]张静荣,肖云茹,郁小森,等.三种便携式蓄冷保温箱在韭黄保鲜应用中的效果比较[J].食品工业科技,2017,38(17):279-282;323.DOI:10.13386/j.issn1002-0306.2017.17.054.
[7]戴芳谰.中国真菌汇总[M].北京:科学出版社,1979:357-817.
[8]张晓玉,张博,辛广,等.秀珍菇营养成分、生物活性及贮藏保鲜的研究进展[J].食品安全质量检测学报,2016,7(6):2314-2319.
[9]于加平,赵荣,林瑶,等.杏鲍菇秀珍菇榆黄蘑中微量元素的光谱测定[J].食用菌,2009,31(4):71-72.DOI:10.3969/j.issn.1000-8357.2009.04.047.
[10]杨润亚,李维焕,吕芳芳.秀珍菇子实体多糖的提取工艺优化及体外抗氧化性[J].食品与生物技术学报,2012,31(10):1093-1099.DOI:10.3969/j.issn.1673-1689.2012.10.014.
[11]赵天鹏,郜海燕,周拥军,等.食用菌菌体自溶机制的研究进展[J].食品安全质量检测学报,2014,5(6):1733-1738.
[12]邹礼根,刘超,张乐,等.食用菌保鲜储藏过程营养和感官品质变化研究[J].食用菌,2008,30(6):46-48.DOI:10.3969/j.issn.1000-8357.2008.06.034.
[13]王新风,潘磊,孙惠玲,等.不同温度贮藏对秀珍菇SOD和POD活性的影响[J].淮阴师范学院学报(自然科学版),2005,4(4):323-326.DOI:10.3969/j.issn.1671-6876.2005.04.016.
[14]VILLARES A,MATEO-VIVARACHO L,GARCIA-LAFUENTEA,et al.Storage temperature and UV-irradiation influence on the ergosterol content in edible mushrooms[J].Food Chemistry,2014,147(10):252-256.DOI:10.1016/j.foodchem.2013.09.144.
[15]张艳君.秀珍菇褐变原因及保鲜技术方法研究[D].福州:福建农林大学,2013:38-47.
[16]冯志勇,郭倩,郑建林,等.秀珍菇物理保鲜研究[J].食用菌学报,2003,10(4):47-51.
[17]BAN Z J,LI L,GUAN J,et al.Modified atmosphere packaging(MAP)and coating for improving preservation of whole and sliced Agaricus bisporus[J].Journal of Food Science and Technology,2014,51(12):3894-3901.DOI:10.1007/s13197-013-0935-9.
[18]丁华,王建清,王玉峰,等.不同气体比例对草莓气调包装保鲜效果的影响[J].包装与食品机械,2016,34(3):15-19.DOI:10.3969/j.issn.1005-1295.2016.03.004.
[19]FERNáNDEZ-LEóN M F,FERNáNDEZ-LEóN A M,LOZANOM,et al.Different postharvest strategies to preserve broccoli quality during storage and shelf life:controlled atmosphere and1-MCP[J].Food Chemistry,2013,138(1):564-573.DOI:10.1016/j.foodchem.2012.09.143.
[20]曹建康,姜微波,赵玉梅.果蔬采后生理生化实验指导[M].北京:中国轻工业出版社,2007:152-156.
[21]徐柏森,张耀丽,何开跃,等.植物透射电镜样品制备技术探讨[J].中国野生植物资源,2006,25(3):41-43.DOI:10.3969/j.issn.1006-9690.2006.03.014.
[22]RASHID G,EBRAHIM A,FARRIS S.Shelf life extension of white mushrooms(Agaricus bisporus)by low temperatures conditioning modified atmosphere and nanocomposite packaging material[J].Food Packaging and Shelf Life,2017,14:88-95.DOI:10.1016/j.fpsl.2017.09.001.
[23]张艳君,王则金,陈纯.贮藏温度对秀珍菇贮藏品质的影响[C]//第五届全国冷冻冷藏产业(科技、管理、营销)创新发展年会,厦门:福建农林大学食品科学学院,2013:128-133.
[24]DUCK-JOO C,YUN-JUNG L,YOUN-KYUNG K,et al.Quality changes of low temperature storage and storage period of new cultivar dewdrop pine mushroom(Lentinula edodes GNA01)and button mushroom(Agaricus bisporus Sing)[J].Korean Journal of Food and Cookery Science,2017,33(2):174-180.DOI:10.9724/kfcs.2017.33.2.174.
[25]陶菲,张慜,余汉清,等.不同真空预冷终温对双孢蘑菇保鲜的影响[J].食品与生物技术学报,2005,24(3):39-43.DOI:10.3321/j.issn:1673-1689.2005.03.010.
[26]梁艳丽,李荣春,张陶.白灵菇在贮藏过程中营养成分的动态变化[J].中国食用菌,2005,24(2):54-56.DOI:10.3969/j.issn.1003-8310.2005.02.023.
[27]LéCHAUDEL M,LOPEZ-LAURI F,VIDAL V,et al.Response of the physiological parameters of mango fruit(transpiration,water relations and antioxidant system)to its light and temperature environment[J].Journal of Plant Physiology,2013,170(6):567-576.DOI:10.1016/j.jplph.2012.11.009.
[28]陈素芹.白色双孢蘑菇自溶机制及诱因研究[D].福州:福建农林大学,2010:43-44.
[29]张苹苹,李喜宏,杨莉杰,等.生鲜罗汉果适宜贮藏温度及特性研究[J].食品科技,2017,42(10):44-48.DOI:10.13684/j.cnki.spkj.2017.10.009.
[30]赵天鹏.双孢菇菌体自溶生理代谢机制的研究[D].合肥:安徽农业大学,2014:18-33.
[31]ZIVANOVIC S,BUESCHER R W,KIM K S.Textural changes in mushrooms(Agaricus bisporus)associated with tissue ultrastructure and composition[J].Journal of Food Science,2000,65(8):1404-1408.DOI:10.1111/j.1365-2621.2000.tb10621.x.
[32]CHENG G Y,LIU J,TAO M X,et al.Activity,thermostability and isozymes of superoxide dismutase in 17 edible mushrooms[J].Journal of Food Composition and Analysis,2012,26(1/2):136-143.DOI:10.1016/j.jfca.2012.01.001.
© 2004-2018 中国地质图书馆版权所有 京ICP备05064691号 京公网安备11010802017129号 地址：北京市海淀区学院路29号 邮编：100083 电话：办公室：(+86 10)66554848；文献借阅、咨询服务、科技查新：66554700 |