河南农业科学Issue(1)：93-96,109,5.
复方保鲜剂对双孢蘑菇保鲜效果的影响
Effect of Composite Preservative on Post-harvest Fresh-keeping of A garicus bisporus
摘要
Abstract
The effect of composite preservative on post-harvest fresh-keeping of A garicus bisporus was studied by determining the loss rate ,total polyphenols content ,tyrosinase inhibition rate , browning degree and malondiadehyde content ,and the mechanism of four kinds of effectors was discussed preliminarily .The results showed that composite preservative could reduce the loss of moisture and total polyphenols content ,retard brow ning ,inhibit tyrosinase activity ,delay the se-nescence of mushroom body effectively ,which prolonged fresh-keeping time .Moreover ,there was a dose-effect relationship between these indicators and concentration of composite preservative , there were little differences between “1 .5 g/L proline+1 .5 g/L histidine+6 .0 g/L Vc+6 .0 g/L EDTA”and“2 .0 g/L proline+2 .0 g/L histidine+8 .0 g/L Vc+8 .0 g/L EDTA”on fresh-keping at earlier storage period ,but the former showed a little advantage at later storage period .A pre-liminary analysis among four effectors showed that histidine and Vc played a dominant role in controlling browning ,the inhibition rate of histidine combined with proline was as high as 58.78% ,there may be some synergistic effects between histidine and Vc ;histidine ,proline ,Vc and EDTA in combination inhibited the browning reaction of A garicus bisporus ,and the inhibition rate reached 69 .68% .关键词
双孢蘑菇/复方保鲜剂/保鲜/失重率/褐变度/总多酚/丙二醛Key words
composite preservative/A garicus bisporus/fresh-keeping/weight loss rate/brown-ing degree/total polyphenols/malondiadehyde分类
农业科技引用本文复制引用
王赵改,杨慧,朱广成,杨丰菊..复方保鲜剂对双孢蘑菇保鲜效果的影响[J].河南农业科学,2014,(1):93-96,109,5.基金项目
河南省科技成果转化项目 （）
