双孢蘑菇失水对褐变的影响.docVIP

  双孢蘑菇失水对褐变的影响 张芳1,2，陈剑文1,2，王则金1,2** （1. 福建农林大学食品科学学院，福州 350002； 5 10 15 20 25 30 35 40 2. 福建省农副产品保鲜技术开发基地，福州 350002） 摘要：研究了(5±1)、(50±5)%RH 条件下蘑菇失水与褐变、细胞膜透性、O2-产生速率及 MDA 含量变化的关系，结果表明，双孢蘑菇采后失水量达到 8%以上会导致白度下降、O2- 产生速率和 MDA 含量增加、细胞膜透性迅速增大。经分析认为，双孢蘑菇失水 8%以上构 成水分胁迫，导致细胞膜结构破坏；细胞膜结构损伤是双孢蘑菇褐变的直接原因；失水能 够引起 O2-的积累，导致细胞膜过氧化，但 O2-的积累并不能引发褐变，可能只是加速了细 胞膜结构破坏的进程。此外，贮藏过程中失水 5%双孢蘑菇即基本失去商品价值，而一定程 度（≥8%）的失水才能够引起褐变，因此，失水并非影响双孢蘑菇贮藏过程中发生褐变的 关键因素。 关键词：双孢蘑菇；失水；褐变 中图分类号：S646.19 Influence of postharvest water loss on browning of Agricus bisporus Zhang Fang1,2, Chen Jianwen1,2, Wang Zejin1,2 (1. Fujian Agriculture and Foresty University, Fuzhou, Fujian 350002; 2. Experimentation Station for Technology Development on Agricultural Procucts, Fuzhou, Fujian 350002) Abstract: Agaricus bisporus was stored for 9 days at (5±1)℃ and (50±5)%RH and conducted in the storage of (5±1)℃ and (90±5)%RH as control. Water loss, whiteness, cell membrane permeability, production of O2-, malomaldehyde(MDA) were monitored during storage. The results revealed that certain water loss (≥8%) caused the reduction of whiteness, increase of O2- production, MDA content, and also cell membrane permeability. Water loss precedes browning occurrence and over time, water loss is related to browning. These results indicate that water stress influence browning of Agaricus bisporus directly by affecting cell membrane structure but active oxygen metabolism. The accumulation of O2- with increased water loss only promoted the damage of cell membrane structure. Product acceptability is rush down once the water loss up to 5%, however. Consequently, though certain water loss caused postharvest browning, water loss still can’t be the key fact affecting the postharvest browning of Agaricus bisporus during storage. Key words: Agaricus bisporus; water loss; browning 0 引言 双孢蘑菇（Agaricus Bisporus）又称白蘑菇、蘑菇、洋蘑菇，属低温结实性菌类，是世 界性栽培和消费的菇类，占食用菌总量的 70%左右，在中国福建、山东、河南、浙江等省 均有广泛分布。鲜菇子实体水分含量高[1]，质地脆嫩，表面没有明显的保护结构，常温采后 1-2d 菇体内水分大量丧失、明显褐变；3d 自溶。褐变成为双孢蘑菇