不同贮藏温度对糙皮侧耳采后品质及木质素积累的影响

以糙皮侧耳早秋615为试验材料,将其置于自然敞口的聚乙烯(PE)保鲜袋中,分析1 ℃和5 ℃贮藏期间糙皮侧耳的硬度、失重率、丙二醛(MDA)含量、抗氧化酶活性、营养物质含量和木质素合成相关酶活性等指标的变化。结果表明,1 ℃贮藏的糙皮侧耳能更好地抑制失重率、MDA含量、可溶性糖和总酚含量的增加;维持较高的硬度、可溶性蛋白质、纤维素和木质素含量;提高过氧化物酶(POD)、苯丙氨酸解氨酶(PAL)、肉桂醇脱氢酶(CAD)和贮藏前期过氧化氢酶(CAT)活性。由此表明,低温贮藏能更好地维持采后糙皮侧耳的贮藏品质,促进木质素的生物合成和积累,以1℃低温贮藏的糙皮侧耳品质更优。

Effects of different storage temperature on quality and lignin accumulation in postharvest oyster mushrooms

Fresh oyster mushrooms were stored in natural open polyethylene (PE) fresh bag in a biological refrigerator at 1 ℃ and 5 ℃ to investigate the changes of firmness, weight loss, malondialdehyde (MDA) content, antioxidant enzyme activity, nutrient content and lignin synthesis related enzyme activity. The results showed that the weight loss, MDA content, soluble sugar and total phenol were better inhibited by 1 ℃ treatment, maintain higher firmness, soluble protein, cellulose and lignin content. The activities of peroxidase (POD), phenylalanine ammonia-lyase (PAL), cinnamyl alcohol dehydrogenase (CAD), and catalase (CAT) in the early stage of storage were improved. In summary, the storage quality of oyster mushrooms was better maintained at low temperature, the biosynthesis and accumulation of lignin were promoted, and the quality of oyster mushrooms stored at 1℃ was better.