Chen Bingzhi, Wu Guohong, Li Ling, Wei Qi, Zhong Qiangui, Chen Xiaoning, Xiao Kaiqian, Xie Baogui, Jiang Yuji
College of Food Science Fujian Agriculture and Forestry University Fuzhou China.
Mycological Research Center College of life sciences Fujian Agriculture and Forestry University Fuzhou China.
Food Sci Nutr. 2019 Jan 22;7(2):747-754. doi: 10.1002/fsn3.919. eCollection 2019 Feb.
The effects of paper containing different concentrations of 1-methylcyclopropene (1-MCP) on the quality of Chinese mushrooms were investigated. Mushrooms were first stored with paper containing 0, 0.25, 0.50, 0.75, 1.00, or 1.25 μl L 1-MCP at 15 ± 1°C for 12 hr and then continued for up to 8 days. 1-MCP reduced the respiratory peak, weight loss, degree of cap browning, relative leakage rate, and soluble solid content, and delayed the change in the surface hue angle. Mushrooms exposed to paper containing 1-MCP maintained firmness and sensory attributes. The storage time of Chinese mushrooms treated with 1-MCP at the best concentration (0.75 μl L) was 8 days, which was 4 days longer than that of the control. Browning in mushrooms was related to the vitamin C content, total phenol content, and polyphenol oxidase activity. The results would be very useful to the mushroom industry and provide a theoretical basis for the potential researches of the mechanisms maturation and senescence in Chinese mushrooms.
研究了含有不同浓度1-甲基环丙烯（1-MCP）的纸张对香菇品质的影响。香菇首先在15±1°C下用含有0、0.25、0.50、0.75、1.00或1.25 μl L 1-MCP的纸张储存12小时，然后持续储存长达8天。1-MCP降低了呼吸峰值、失重、菌盖褐变程度、相对渗漏率和可溶性固形物含量，并延迟了表面色相角的变化。暴露于含有1-MCP纸张的香菇保持了硬度和感官特性。用最佳浓度（0.75 μl L）的1-MCP处理的香菇储存时间为8天，比对照长4天。香菇褐变与维生素C含量、总酚含量和多酚氧化酶活性有关。这些结果对香菇产业非常有用，并为香菇成熟和衰老机制的潜在研究提供了理论依据。
