食用菌学报2025，Vol.32Issue(3)：59-72,14.DOI:10.16488/j.cnki.1005-9873.2025.03.006
预冷处理对草菇采后保鲜的影响
Effect of Precooling on Postharvest Preservation of Volvariella volvacea
摘要
Abstract
Fresh fruiting bodies of Volvariella volvacea V06 were harvested and randomly divided into the following groups:precooling group[cooled by cooling fan to(15±1)℃ and then stored under(15±1)℃ and(80±5)％relative humidity],no precooling group[directly stored under(15±1)℃ and(80±5)％relative humidity after harvest],and room temperature group[directly stored under(23±1)℃ and(65±5)％relative humidity after harvest].Fruiting bodies of different treatment groups were then evaluated for sensory characteristics,determined for hardness and browning index,and measured for malondialdehyde(MDA)content and ATP content,polyphenol oxidase(PPO)activity,mitochondrial membrane potential,and tricarboxylic acid(TCA)cycle-related enzyme activities.The results showed that storage under(15±1)℃ and(80±5)％relative humidity effectively delayed the spoilage of V.volvacea,and precooling further delayed the browning and dehydration of V.volvacea,inhibited the increase of MDA content,and reduced the activity of PPO.The precooling treatment slowed down the decrease of mitochondrial membrane potential,maintained the TCA cycle rate at a relatively stable level,delayed the decrease of activities of mitochondrial complexes Ⅰ,Ⅲ,and Ⅳ,kept ATP at a high level,and prolonged the shelf life of V.volvacea from 1 d to 4 d.These results provided a reference for postharvest preservation of V.volvacea.关键词
草菇/保鲜/线粒体/呼吸代谢Key words
V.volvacea/preservation conditions/mitochondria/respiratory metabolism引用本文复制引用
李晓晖,李袁媛,汪雯翰,张劲松,杨焱,陈万超,贾薇..预冷处理对草菇采后保鲜的影响[J].食用菌学报,2025,32(3):59-72,14.基金项目
上海市科委农业领域项目(23N31900400) （23N31900400）
