两种精油熏蒸处理对金针菇贮藏品质的影响

为了开发高效的食用菌绿色保鲜剂，以新鲜的白色金针菇为供试材料，以花椒精油和丁香精油为供试熏蒸剂，分别在常温（25±1）℃和低温（4±1）℃条件下开展了适用于金针菇保鲜的精油种类和浓度的筛选试验，并对金针菇贮藏期内的感官评价、失重率、呼吸强度、褐变度、多酚氧化酶（PPO）活性、苯丙氨酸解氨酶（PAL）活性、丙二醛（MDA）以及总酚含量进行了测定。结果显示，常温（25±1）℃条件下用0.1 mL·kg-1花椒精油和0.5 mL·kg-1丁香精油保鲜效果优于其他处理，且有统计学意义（P<0.05），0.1 mL·kg-1花椒精油和0.5 mL·kg-1丁香精油处理组感官评分分别高于对照组23.4%和27.8%，二者均能够抑制金针菇褐变、减轻腐败变质，且有统计学意义（P<0.05）；在低温（4±1）℃贮藏试验中发现，0.1 mL·kg-1花椒精油和0.5 mL·kg-1丁香精油均能有效抑制呼吸强度和PPO活性的升高（P<0.05），其呼吸高峰较对照组分别降低了28.3%和39.6%；贮藏15 d后，精油处理组PPO活性较对照组分别降低了8.2%和16.6%；精油处理有效降低了MDA含量的产生，保持着较高的总酚含量、减轻腐烂褐变的程度。第15天时，对照组MDA含量为1.75 μmol·g-1，而花椒精油和丁香精油处理组MDA含量分别比对照组低0.15、0.40 μmol·g-1，丁香精油处理组显著低于花椒精油处理组和对照组（P<0.05）。研究结果表明，0.1 mL·kg-1花椒精油和0.5 mL·kg-1丁香精油均对金针菇采后贮藏保鲜效果显著，其中，0.5 mL·kg-1丁香精油的保鲜效果最明显，在15d的贮藏期内，金针菇依然保持着良好的品质，而对照组已经轻微褐变，部分开始腐烂。研究结果为花椒精油和丁香精油应用于金针菇采后贮藏保鲜提供了理论依据。

Effect of Two Treatments of Essential Oil Fumigation on the Storage Quality of Flammulina velutipes

To develop an efficient green preservative for Flammulina velutipes,the fresh Flammulina velutipes was used as the test material,and Zanthoxylum essential oil and clove essential oil were used as the fumigant,screening tests for the types and concentrations of essential oils for the preservation of F.velutipes were conducted at room temperature(25±1)℃and low temperature(4±1)℃conditions.A series of index were measured,including sensory evaluation and some physiological and biochemical index.Results showed that,at room temperature(25±1)℃,the fresh-keeping effect of 0.1 mL·kg-1 Zanthoxylum essential oil and 0.5 mL·kg-1 clove essential oil was more significant(P<0.05).The sensory scores of the 0.1 mL·kg-1 Zanthoxylum essential oil and 0.5 mL·kg-1 clove essential oil treatment group were higher than those of the control by 23.4%and 27.8%,respectively.And both of them can significantly inhibit browning,reduce spoilage and deterioration.In the low temperature(4±1)℃storage test,it was found that both of 0.1 mL·kg-1 Zanthoxylum essential oil and 0.5 mL·kg-1 clove essential oil can effectively inhibit the increase of respiratory intensity and PPO activity(P<0.05).Among them,the respiratory intensity reduced by 28.3%and 39.6%,respectively.After 15 days of storage,the PPO activity of the essential oil treatment group was reduced by 8.2%and 16.6%respectively compared with the control;the essential oil treatment effectively reduced the production of MDA,maintained a higher level of total phenol content,and reduced the degree of rotten browning.On the 15th day,the MDA content of the control was 1.75μmol·g-1,while the MDA content of the Zanthoxylum oil and clove essential oil treatment groups were 0.15 and 0.40μmol·g-1 lower than the control,respectively.The MDA content of clove essential oil treatment group was significantly lower than those of Zanthoxylum essential oil treatment group and control group(P<0.05).This research demonstrated that 0.1 mL·kg-1 Zanthoxylum essential oil and 0.5 mL·kg-1 clove essential oil fumigation have significant effect on the storage and preservation of F.velutipes.Among them,0.5 mL·kg-1 clove essential oil had the most obvious preservation effect,during the 15 days storage period,F.velutipes still maintains good quality,but the control group had been slightly browned and some began to rot.The results provided theoretical basis for the application of Zanthoxylum essential oil and clove essential oil to Flammulina velutipes storage and preservation after harvest.