二氧化氯浸泡对双孢蘑菇褐变的抑制效应及其机理分析

以‘W2000’双孢蘑菇为试验材料,设清水(CK)和ClO2浸泡(120mg·L-1)2个处理,研究ClO2浸泡处理在低温贮藏条件下对双孢蘑菇采后品质、生理及相关酶活性的影响。结果显示:ClO2浸泡处理配合0℃低温贮藏可显著降低双孢蘑菇的呼吸强度,推迟呼吸高峰的出现时间,呼吸强度较CK降低29.2%,并使呼吸高峰推迟5d出现;同时能够有效抑制子实体多酚氧化酶(PPO)和过氧化物酶(POD)的活性,控制酚类氧化产物的积累,减缓子实体褐化进程,贮藏20d时,处理的总酚含量仅为0.81μmol/mg。另外,ClO2处理还可延缓子实体硬度的下降,保持其可溶性固形物的含量,并抑制开伞,有效延长双孢蘑菇的贮藏期。研究表明,ClO2处理+低温贮藏对双孢蘑菇具有较理想的保鲜效应,可有效保持双孢蘑菇的外观和营养品质,提高商品价值,具有一定的实际应用价值。

Suppression of ClO2 Treatment on Browning and the Analysis of Browning Mechanism of Agaricus bisporus

An experiment was carried out with the objective of evaluating the effect on postharvest physiology and enzyme activities of Agaricus bisporus of ’W2000’,with ClO2 treatment in low-temperature storage.This study produced the following results:with ClO2 treatment and storing at 0℃,respiration rate drops obviously,and the arrival of respiratory climacteric has been postponed,decreased 29.2% and delayed 5 d;Enzyme activities of PPO and POD were significantly suppressed in ClO2-treated mushrooms,and restrained the accumulation of phenolic oxidation products,as well as slowing the browning rate of fruiting body.Stored 20 d,total phenolic content was only 0.81 μmol/mg.Besides,impregnating with ClO2 could slow the decreasing speed of hardness of fruiting body,helps soluble solids content to be well maintained,while retarding the cap opening.ClO2 treatment could effectively extend the storage period,maintain the high quality.Therefore,the commercial value of mushrooms has been greatly improved.In conclusion,the handling of dipping mushrooms in 120 mg·L-1 ClO2 solution and stored at 0℃ is very useful in keeping A.bisporus of ’W2000’ fresh.