不同浓度1-甲基环丙烯处理对广叶绣球菌子实体采后生化和感官特性的影响

摘要

在室温(25±1)℃条件下,分别采用1.0、2.0、3.0μL/L的1-甲基环丙烯(1-methylcyclopropene,1-MCP)对广叶绣球菌(Sparassis latifolia)新鲜子实体进行熏蒸12 h处理,再经0.04 MPa抽真空后,(4±1)℃贮藏5周,期间每隔7d取样,测定广叶绣球菌的呼吸强度、色差值、多酚氧化酶活性、过氧化氢酶活性、丙二醛含量、可溶性糖含量和可溶性蛋白含量,并进行感官评价.结果表明:2.0 μL/L 1-MCP处理保鲜效果较好,货架期35 d以上,较空白对照的货架期(21～28 d)明显延长.%Cultivated Sparassis latifolia fruit bodies were exposed to 1.0,2.0 and 3.0 μL/L concentrations of 1-methylcyclopropene (1-MCP) at 25 ℃ (-± 1 ℃) for 12 h,vacuum packed (0.04 MPa) and stored at 4 ℃(± 1 ℃) for five weeks.Fruit body respiration rates,polyphenol oxidase and catalase activities,malondialdehyde,soluble sugar and soluble protein levels,and sensory attributes (color,hardness,odour)were determined to assess the effects of the treatments on factors related to mushroom shelf-life.Exposure to 2.0 μL/L 1-MCP increased the shelf-life of mushrooms to ＞35 d compared to 21-28 d recorded for controls.