[1] 李树明. 中国双孢蘑菇生产的经济效率分析[D]. 武汉: 华中农业大学, 2011.
LI S M. Study on economic efficiency of Agaricus bisporus production in China [D]. Wuhan: Huazhong Agricultural University, 2011. (in Chinese)
[2] 石启龙, 王相友, 赵亚, 朱继英, 王娟. 双孢蘑菇 MA 保鲜技术研究. 农业机械学报, 2004, 35(6): 144-147.
SHI Q L, WANG X Y, ZHAO Y, ZHU J Y, WANG J. Studies on MA storage of Agaricus bisporus. Transactions of the Chinese Society of Agricultural Machinery, 2004, 35(6): 144-147. (in Chinese)
[3] 张萌萌, 张倩, 张国琛. 金针菇提取液中麦角硫因氨基酸的功能及其在食品工业中的应用前景. 安徽农业科学, 2014(11): 3385-3387.
ZHANG M M, ZHANG Q, ZHANG G C. The function of ergothioneine in the extracts from Flammulina velutipes and its application prospects on food industry. Journal of Anhui Agricultural Sciences, 2014(11): 3385-3387. (in Chinese)
[4] 刘琦, 姜文侠, 杨萍, 周涛. 麦角硫因-多功能的生理细胞保护剂. 天然产物研究与开发, 2013(b12): 160-164.
LIU Q, JIANG W X, YANG P, ZHOU T. L-ergothioneine—A multifunctional physiological cytoprotector. Natural Product Research and Development, 2013(b12): 160-164. (in Chinese)
[5] ENCARNACION A B, FAGUTAO F, HIRONO I, USHIO H, OHSHIMA T. Effects of ergothioneine from mushrooms (Flammulina velutipes) on melanosis and lipid oxidation of kuruma shrimp (Marsupenaeus japonicus). Journal of Agricultural and Food Chemistry, 2010, 58(4): 2577-2585.
[6] BAO H N D, USHIO H, OHSHIMA T. Antioxidative activity and antidiscoloration efficacy of ergothioneine in mushroom (Flammulina velutipes) extract added to beef and fish meats. Journal of Agricultural and Food Chemistry, 2008, 56(21): 10032-10040.
[7] ENCARNACION A B, FAGUTAO F, KI S, HIRONO I, OHSHIMA T. Biochemical intervention of ergothioneine-rich edible mushroom (Flammulina velutipes) extract inhibits melanosis in crab (Chionoecetes japonicus). Food Chemistry, 2011, 127(4): 1594-1599.
[8] Bao H N, Osako K, Ohshima T. Value-added use of mushroom ergothioneine as a colour stabilizer in processed fish meats. Journal of the Science of Food & Agriculture, 2010, 90(10): 1634.
[9] CAI L, LI X, WU X, LV Y, LIU X, LI J. Effect of chitosan coating enriched with ergothioneine on quality changes of Japanese Sea Bass (Lateolabrax japonicas). Food & Bioprocess Technology, 2014, 7(8): 2281-2290.
[10] PAHILA J, KANEDA H, NAGASAKA R, KOYAMA T, Ohshima T. Effects of ergothioneine-rich mushroom extracts on lipid oxidation and discoloration in salmon muscle stored at low temperatures. Food Chemistry, 2017, 233(2): 273.
[11] 吕华, 余成龙, 袁高峰. 金针菇提取物对冰藏南美白对虾保鲜作用研究. 食品科技, 2014(11): 147-150.
LÜ H, YU C L, YUAN G F. Effect of flammulina extract on pacific white shrimp(Litopenaeus vannamei)during iced storage. Food Science and Technology, 2014(11): 147-150. (in Chinese)
[12] 周巧丽. 麦角硫因对采后双孢蘑菇褐变的抑制效应及其机理初探[D]. 浙江工商大学, 2014.
ZHOU Q L. Effect of ergothioneine on control of postharvest browning of a Agaricus bisporus and study of its inhibition mechanism [D]. Zhejiang Gongshang University, 2014. (in Chinese)
[13] 靳祯亮, 黄琦辉, 周巧丽, 姜天甲, 郑小林. 麦角硫因处理对采后双孢蘑菇品质的影响. 中国食品学报, 2017, 17(3):194-200.
JIN Z L, HUANG Q H, ZHOU Q L, JIANG T J, ZHENG X L. Effect of ergothioneine treatment on main quality of postharvest Agaricus bisporus. Journal of Chinese Institute of Food Science and Technology, 2017, 17(3): 194-200. (in Chinese)
[14] 苏新国, 蒋跃明, 李月标, 林文彬. 4-HR对鲜切莲藕褐变以及贮藏品质的影响. 食品科学, 2003, 24(12): 142-145.
SU X G, JIANG Y M, LI Y B, LIN W B. Effects of 4-Hexylresorcinol (4-HR) on browning and quality of fresh-cut lotus. Food Science, 2003, 24(12): 142-145. (in Chinese)
[15] 曹建康, 姜微波, 赵玉梅. 果蔬采后生理生化实验指导. 北京: 中国轻工业出版社, 2007.
CAO J K, JIANG W B, ZHAO Y M. Experiment Guidance of Postharvest Physiology and Biochemistry of Fruits and Vegetables. Beijing: China Light Industry Press, 2007. (in Chinese)
[16] YI C, QU H X, JIANG Y M, SHI J, DUAN X W, JOYCE D C. ATP-induced changes in energy status and membrane integrity of harvested litchi fruit and its relation to pathogen resistance. Journal of Phytopathology, 2008, 156(6): 365-371.
[17] JIN P, ZHU H, WANG J, Chen J, Wang X, Zheng Y. Effect of methyl jasmonate on energy metabolism in peach fruit during chilling stress. Journal of the Science of Food & Agriculture, 2013, 93(8): 1827-1832.
[18] 陈京京, 金鹏, 李会会, 蔡玉婷, 赵颖颖, 郑永华. 低温贮藏对桃果实冷害和能量水平的影响. 农业工程学报, 2012, 28(4): 275-281.
CHEN J J, JIN P, LI H H, CAI Y T, ZHAO Y Y, ZHENG Y H. Effects of low temperature storage on chilling injury and energy status in peach fruit. Transactions of the Chinese Society of Agricultural Engineering, 2012, 28(4): 275-281. (in Chinese)
[19] ACKRELL B A, KEARNEY E B, SINGER T P. Mammalian succinate dehydrogenase. Methods in Enzymology, 1978, 53(53): 466.
[20] ERREDE B, KAMEN M D, HATEFI Y. Preparation and properties of complex IV (ferrocytochrome c: oxygen oxidoreductase EC 1.9.3.1). Methods in Enzymology, 1978, 53(1): 40-47.
[21] ZHANG J H, LIU Y P, PAN Q H, ZHAN J C, WANG X Q, HUANG W D. Changes in membrane-associated H+-ATPase activities and amounts in young grape plants during the cross adaptation to temperature stresses. Plant Science, 2006, 170(4): 768-777.
[22] KAN J, WANG H M, JIN C H. Changes of reactive oxygen species and related enzymes in mitochondrial respiration during storage of harvested peach fruits. Journal of Integrative Agriculture, 2011, 10(1):149-158.
[23] 陈文烜. 水蜜桃、梨减压保鲜技术及机制研究[D]. 北京: 中国农业大学, 2015.
CHEN W X. The study of technology and mechanism of hypobaric storage on peach and pear fruit after harvest [D]. Beijing: China Agricultural University, 2015. (in Chinese)
[24] 祝美云, 白欢, 梁丽松, 王贵禧. 冷锻炼处理减轻低温贮藏桃果实冷害的能量代谢机理. 农业工程学报, 2012, 28(23): 257-264.
ZHU M Y, BAI H, LIANG L S, WANG G X. Mechanism of energy metabolism on cold acclimation treatment for alleviating chilling injury of peach fruit during low temperature storage. Transactions of the Chinese Society of Agricultural Engineering, 2012, 28(23): 257-264. (in Chinese)
[25] 陈发河, 张美姿, 吴光斌. NO处理延缓采后枇杷果实木质化劣变及其与能量代谢的关系. 中国农业科学, 2014, 47(12): 2425-2434.
CHEN F H, ZHANG M Z, WU G B. Study of Lignification’s delaying and its relationship with energy metabolism in loquat fruits after Nitric Oxide fumigation. Scientia Agricultura Sinica, 2014, 47(12): 2425-2434. (in Chinese)
[26] 赵颖颖, 陈京京, 金鹏, 袁若皙, 李会会, 郑永华. 低温预贮对冷藏桃果实冷害及能量水平的影响. 食品科学, 2012, 33(4): 276-281.
ZHAO Y Y, CHEN J J, JIN P, YUAN R X, LI H H, ZHENG Y H. Effect of low temperature conditioning on chilling injury and energy status in cold-stored peach fruit. Food Science, 2012, 33(4): 276-281. (in Chinese)
[27] SU X, JIANG Y, DUAN X, LIU H, LI Y, LIN W. Effects of pure oxygen on the rate of skin browning and energy status in longan fruit. Food Technology & Biotechnology, 2005, 43(4): 359-365.
[28] JOLIVET S, ARPIN N, WICHERS H J, PELLON G. Agaricus bisporus browning: A review. Mycological Research, 1998, 102(12): 1459-1483.
[29] 刘吟. 双孢蘑菇采后褐变的相关生理生化变化及其保鲜技术研究[D]. 武汉: 华中农业大学, 2010.
LIU Y. Study on physio-biochemical changes associated with browning and preservation technology on Agaricus bisporus during storage [D]. Wuhan: Huazhong Agricultural University, 2010. (in Chinese)
[30] RAWYLER A, ARPAGAUS S, BRAENDLE R. Impact of oxygen stress and energy availability on membrane stability of plant cells. Annals of Botany, 2002, 90(6): 499.
[31] YI C, QU H X, JIANG Y M, SHI J, DUAN X W, JOYCE D C. ATP-induced changes in energy status and membrane integrity of harvested litchi fruit and its relation to pathogen resistance. Journal of Phytopathology, 2008, 156(6): 365-371.
[32] SAQUET A A, STREIF J, BANGERTH F. Changes in ATP, ADP and pyridine nucleotide levels related to the incidence of physiological disorders in ‘Conference’ pears and ‘Jonagold’ apples during controlled atmosphere storage. Journal of Horticultural Science & Biotechnology, 2000, 75(2): 243-249.
[33] DUAN X, JIANG Y, SU X, LIU H, LI Y, ZHANG Z. Role of pure oxygen treatment in browning of litchi fruit after harvest. Plant Science, 2004, 167(3): 665-668.
[34] ADDABBO F, MONTAGNANI M, GOLIGORSKY M S. Mitochondria and reactive oxygen species. Hypertension, 2009, 53(6): 885.
[35] GIANINAZZI C. Membrane lipid integrity relies on a threshold of ATP production rate in potato cell cultures submitted to anoxia. Plant Physiology, 1999, 120(3): 293-300. |