低压对双孢菇贮藏品质和生理的影响

以双孢菇为试材，研究了0.02 MPa和0.04 MPa两个不同低压处理对其贮藏过程中质地、褐变和相关酶活性的影响。结果表明：与对照（0.1 MPa）相比，低压贮藏较好地保持了双孢菇超氧化物歧化酶（SOD）、过氧化氢酶（CAT）和过氧化物酶（POD)的活性，有效地抑制了丙二醛（MDA）含量的上升，延缓了双孢菇子实体的衰老进程；低压贮藏保持了双孢菇可溶性固形物和VC含量，有利于其硬度、弹性、咀嚼性等质地参数的保持；同时，降低了贮藏中双孢菇多酚氧化酶（PPO）的活性，较好地保持了双孢菇的色泽，有效抑制了褐变。其中，0.04 MPa压力下贮藏效果更好。

Effect of Low-pressure on Storage Quality and Physiology of Effect of Low-pressure on Storage Quality and Physiology of Agaricus bisporus

In order to discuss the effect of low-pressure storage on texture, browning and related enzyme activity of mushroom, Agaricus bisporus was used as experimental material and treated at 0.02 MPa and 0.04 MPa low-pressure. The results showed that, low-pressure storage effectively maintained the activities of superoxide dismutase (SOD), catalase(CAT) and peroxidase(POD) in Agaricus bisporus, suppressed the increase of malondialdehyde (MDA) content and delayed the aging process of Agaricus bisporus. Low-pressure storage kept the contents of soluble solids and VC, which was helpful to the maintenance of hardness, springiness and chewiness of Agaricus bisporus. At the same time, low-pressure storage reduced the polyphenol oxidase (PPO) activity, maintained the color of Agaricus bisporus and effectively inhibited its browning. In conclusion, 0.04 MPa low-pressure showed the better storage effect.