Xing Zengtao, Wang Yaosong, Feng Zhiyong, Tan Qi
Institute for Agri-food Standards and Testing Technology, Shanghai Academy of Agricultural Sciences, Shanghai 201106, People's Republic of China.
J Agric Food Chem. 2008 Dec 24;56(24):11838-44. doi: 10.1021/jf8024387.
Freshly harvested Hypsizygus marmoreus mushrooms were packaged using different packaging films, and physiological changes associated with postharvest deterioration, together with the activities of selected enzymes thought to play a role in senescence, were monitored during subsequent storage for 16-24 days at 4 degrees C and 65-70% relative humidity. A biaxially oriented polypropylene film (BOPP) maintained the postharvest appearance of the mushrooms most effectively by significantly reducing the incidence of unsightly aerial hyphae on the pileal surface and restricting mushroom softening. These samples also exhibited smaller initial decreases in soluble protein, smaller increases in reducing sugar content, and lower levels of malondialdehyde accumulation during early storage. Smallest increases in proteinase activity were recorded in samples wrapped with BOPP and polyoletin packaging, and superoxide dismutase and polyphenol oxidase levels were significantly higher and lower, respectively, in the former. Choice of packaging can significantly affect postharvest quality loss in H. marmoreus and improve mushroom shelf life.
将刚采收的真姬菇用不同包装薄膜进行包装，并在4℃、相对湿度65 - 70%的条件下储存16 - 24天，监测其采后衰老相关的生理变化以及一些被认为在衰老过程中起作用的特定酶的活性。双向拉伸聚丙烯薄膜（BOPP）通过显著降低菌盖表面难看的气生菌丝发生率并限制蘑菇软化，最有效地保持了蘑菇的采后外观。这些样品在储存初期还表现出可溶性蛋白的初始降幅较小、还原糖含量增幅较小以及丙二醛积累水平较低。用BOPP和聚烯烃包装的样品中蛋白酶活性增幅最小，且前者的超氧化物歧化酶水平显著较高，多酚氧化酶水平显著较低。包装的选择会显著影响真姬菇采后的品质损失，并延长蘑菇的货架期。
