摘要
为筛选双孢菇(Agaricus bisporus)理想的保鲜剂,在双孢菇去根30 min内分别置于0.2 mmol/L维生素C、0.25 mmol/L柠檬酸和0.5%CaCl2处理溶液中浸泡1 min,阴凉处沥干,聚乙烯薄膜包装,于温度0～2℃、相对湿度90%～95%条件下贮藏,0～14 d取样测定双孢菇褐变度、总酚含量以及多酚氧化酶(PPO)、过氧化物酶(POD)、过氧化氢酶(CAT)和脂氧合酶(LOX)活性。结果表明:清水对照处理的双孢菇褐化迅速,褐变严重,总酚含量下降,PPO活性先上升后下降,POD、CAT和LOX活性呈上升趋势。与对照相比,0.2 mmol/L维生素C、0.25mmol/L柠檬酸和0.5%CaCl2浸泡处理对测定指标产生了不同程度的影响,其中0.2 mmol/L维生素C能够显著减缓双孢菇贮藏期间总酚含量的下降、降低PPO和POD的活性、提高CAT活性,保鲜处理效果最好,是双孢菇理想的保鲜剂及褐变抑制剂。
To screen an ideal preservative,root-cut button mushroom（Agaricus bisporus） was soaked into water（control）,0.2 mmol/L ascorbic acid（VC）,0.25 mmol/L citric acid,and 0.5 % CaCl2 aqueous solution for 1 min respectively,and the browning degree,total phenol content and activities of polyphenol oxidase（PPO）,peroxydase（POD）,catalase（CAT） and lipoxygenase（LOX） were detected.The browning of mushroom soaked into water was serious and rapid;total polyphenols content decreased,the activities of PPO increased first and then decreased,and the activities of POD,CAT and LOX rose rapidly.The three preservatives worked on the mushroom at various degrees.0.2 mmol/L ascorbic acid remarkably slowed down the drop of phenol contents,reduced PPO and POD activities,and increased CAT activity.It was an ideal preservative and browning inhibitor for Agaricus bisporus.
出处
《江苏农业学报》
CSCD
北大核心
2012年第5期1141-1145,共5页
Jiangsu Journal of Agricultural Sciences
基金
江苏省农业科技自主创新基金项目[CX(11)2035]
关键词
保鲜剂
双孢菇
褐变
酶活性
preservative
Agaricus bisporus
browning
enzyme activity
