短波紫外线处理对采后香菇褐变的影响

为了控制采后香菇在贮藏过程中的褐变并提高其贮藏品质,本试验采用不同剂量(2、4、6和8 kJ·m^-2) 短波紫外线(UV-C)对新鲜香菇进行预处理,研究不同剂量UV-C处理对香菇色泽、总酚含量、多酚氧化酶(PPO)活性、过氧化物酶(POD)活性、超氧化物歧化酶(SOD)活性、过氧化氢酶(CAT)活性、苯丙氨酸解氨酶(PAL)活性、可溶性蛋白含量、还原糖含量、游离氨基酸含量以及香菇表面微生物的影响。结果表明,UV-C处理延缓了香菇色泽的下降,保持了较高的总酚含量,并且有利于POD、SOD、CAT和PAL活性维持在较高水平,抑制了PPO活性,同时可以保持较高的还原糖和可溶性蛋白含量,在一定程度上延缓了蛋白质的降解,而且可以有效抑制微生物的生长,其中4 kJ·m^-2 UV-C处理效果最佳。综上所述,UV-C处理可以有效地抑制香菇褐变,延长其贮藏期。本研究结果为香菇的贮藏保鲜提供了理论依据。

Effects of Shortwave Ultraviolet Treatment on the Browning f Postharvest Lentinula edodes

In order to control the browning of postharvest Lentinus edodes during its storage and improve the storage quality, different doses (2, 4, 6 and 8 kJ·m^-2) of shortwave ultraviolet (UV-C) were applied to the fresh Lentinus edodes. The effects of different doses of UV-C on the color, total phenol content, polyphenol oxidase (PPO), peroxidase (POD), superoxide dismutase (SOD), catalase (CAT), phenylalanine ammonialyase (PAL), soluble protein, reducing sugar, free amino acids and surface microorganisms of Lentinus edodes were investigated in this study. The results showed that UV-C treatment could delay the color decline of Lentinus edodes, maintaining a high content of total phenols, which also helped to maintain the activities of PAL, SOD, CAT and POD at a higher level. The activity of PPO was inhibited and the degradation of protein was delayed to a certain extent. The content of reducing sugar and soluble protein was maintained at a higher level, which all effectively inhibited the growth of microorganisms. Among them, 4 kJ·m^-2 UV-C treatment was the best effective. In this study, UV-C treatment can effectively inhibit the browning of Lentinus edodes and prolong its storage period, which supports for the preservation of Lentinus edodes.