臭氧熏蒸处理联合PE包装对金针菇采后贮藏品质 及抗氧化能力的影响

doi:10.3864/j.issn.0578-1752.2020.04.014

摘要/Abstract

摘要：

【目的】探索臭氧熏蒸处理联合PE包装对金针菇采后贮藏品质及抗氧化能力的影响,以延长金针菇的货架期。【方法】以工厂化栽培的白色金针菇为试材,采后（4±1）℃预冷24 h,在低温（8±1℃）条件下采用臭氧对金针菇进行熏蒸处理,再用PE保鲜薄膜密封包装,以感官评分、褐变指数、失重率为筛选指标,筛选最佳臭氧熏蒸浓度和处理时间;随后,在（4±1）℃低温下进行金针菇贮藏试验,每隔3 d测定主要生理品质指标：菇盖直径、失重率、丙二醛（MDA）含量、相对电导率、褐变指数、菌落总数、呼吸强度、活性氧含量（$O^{\bar{·}}_{2}$和H₂O₂）以及过氧化氢酶（CAT）、超氧化物歧化酶（SOD）的活性,以此来评价臭氧对金针菇的保鲜效果。【结果】在（4±1）℃低温贮藏21 d后,经2.711 mg·m ^-3臭氧熏蒸处理15 min的金针菇感官评分显著高于对照组;菇盖直径、失重率、MDA含量、相对电导率、褐变指数、菌落总数显著低于对照组（P＜0.05）;处理组呼吸跃变高峰推迟出现,活性氧（ROS）含量（$O^{\bar{·}}_{2}$和H₂O₂）的积累量显著（P＜0.05）低于对照组,而过氧化氢酶（CAT）、超氧化物歧化酶（SOD）的活性仍能保持较高的水平。在21 d的贮藏过程中,同时期的金针菇处理与对照相比,总体感官品质良好,处理组表面凹陷和泛黄程度比对照组轻,其评分均高于对照组,且在第6、12、15、18和21天,处理组比对照组（CK_PE）分别高3.8%、4.3%、3.7%、3.6%、4.7%;失重率在6 d后有了明显差异,处理组低于对照组;处理组子实体的呼吸跃变高峰推迟出现;MDA含量在贮藏初期（1—6 d）上升较为缓慢,随后迅速累积,变化趋势与相对电导率一致;金针菇的褐变指数与菇体表面的菌落总数整体呈上升趋势,并且处理组显著低于对照;活性氧含量都呈持续上升趋势,处理比对照的上升趋势缓慢;SOD酶活性在第9天时达到最大值,第12天时CAT活性达到最大值。【结论】臭氧熏蒸处理联合PE包装可以明显延缓金针菇采后品质的劣变,提升其抗氧化能力,延长保质期。

关键词: 金针菇, 臭氧, 熏蒸处理, 保鲜, 抗氧化能力

Abstract:

【Objective】In order to prolong the shelf life of Flammulina velutipes (F. velutipes), the effects of ozone fumigation combined with PE packaging on postharvest storage quality and antioxidant capacity of F. velutipes after harvest was studied.【Method】Using F. velutipes cultivated in factory as test material, the samples were fumigated with different ozone concentration and time at low temperature (8±1)℃ after pre-cooled 24 h at (4±1)℃, and the best ozone fumigation concentration and treatment time were screened by the sensory score and the indexes of browning index and weight loss rate. And then the storage experiment of F. velutipes was carried out at 4±1℃. To evaluate the fresh-keeping effect of ozone on F. velutipes, during the period, the main physiological quality indexes were determined every 3 d, including mushroom cap diameter, weight loss rate, malondialdehyde (MDA) content, relative conductivity, browning index, total bacteria count, respiratory intensity, active oxygen content ($O^{\bar{·}}_{2}$ and H₂O₂), catalase (CAT), and superoxide dismutase (SOD) activity.【Result】The results showed that the sensory score of F. velutipes treated with 2.711 mg?m ^-3 ozone fumigation for 15 minutes was significantly higher than that of the control group after 21 d storage at 4±1℃. The diameter of mushroom cap, weight loss rate, MDA content, relative conductivity, browning index and aerobic plate count of F. velutipes treated with ozone fumigation were significantly lower than those of the control group (P＜0.05). Respiratory peak of F. velutipes treated with ozone fumigation was delayed and the accumulation of reactive oxygen species (ROS) was significantly lower in the treatment group than in the control group (P＜0.05), while the activities of CAT) and SOD remained at a higher level. During 21 days of storage, in the same day, the sensory quality of F. velutipes treated in the same period was better than that of the control group. Surface depression and yellowing degree of the treated group were slighter and the scores of the treated group were higher. On the 6th d, 12th d, 15th d, 18th d and 21th d, the sensory quality of the treated group was 3.8%, 4.3%, 3.7%, 3.6% and 4.7% higher than that of the control group, respectively. The rate of weightlessness was significantly different after 6 days, the treatment group was lower, and the peak of respiratory jump of fruiting bodies was delayed. The content of MDA increased slowly at the beginning of storage (1-6 d), then accumulated rapidly, and the change trend was consistent with the relative conductivity. The browning index and the aerobic plate count of F. velutipes showed an overall upward trend, and which of the treatment groups were significantly lower than the control. The content of reactive oxygen showed a continuous upward trend, and that of treatment was slower than that of control. The activity of SOD reached its maximum value at 9th d, CAT activity reached its maximum value at 12 d.【Conclusion】Ozone fumigation combined with PE packaging could significantly delay the quality deterioration of F. velutipes, enhance its antioxidant capacity and prolong its shelf life.

Key words: Flammulina velutipes, ozone, fumigation, preservation, antioxidant capacity

王霆,张雨,刘宏,何田田,毕阳,贠建民. 臭氧熏蒸处理联合PE包装对金针菇采后贮藏品质及抗氧化能力的影响[J]. 中国农业科学, 2020, 53(4): 823-835.

Ting WANG,Yu ZHANG,Hong LIU,TianTian HE,Yang BI,JianMin YUN. Effects of Ozone Fumigation Combined with PE Packaging on Postharvest Storage Quality and Antioxidant Capacity of Flammulina velutipes[J]. Scientia Agricultura Sinica, 2020, 53(4): 823-835.

0
/ / 推荐

导出引用管理器 EndNote|Reference Manager|ProCite|BibTeX|RefWorks

链接本文: https://www.chinaagrisci.com/CN/10.3864/j.issn.0578-1752.2020.04.014

https://www.chinaagrisci.com/CN/Y2020/V53/I4/823

图/表 12

表1

表2

臭氧熏蒸对保鲜金针菇菇体感官品质、褐变指数及失重率的影响"

指标 Index		时间 Time (d)
指标 Index		0	3	6	9	12
感官评分Sensory evaluation	CK_PE	100.00±0.00a	95.80±0.80c	89.53±0.92ef	85.93±0.64bc	78.69±0.99de
	1.35 mg∙m^-³ 10 min	100.00±0.00a	95.54±0.47c	87.42±1.12g	81.26±0.78ef	79.34±0.79cd
	1.35 mg∙m^-³ 15 min	100.00±0.00a	97.76±1.14a	92.65±1.09bc	84.25±1.01cd	80.18±1.01bcd
	1.35 mg∙m^-³ 20 min	100.00±0.00a	97.37±0.88ab	92.66±1.07bc	84.34±1.39bc	79.15±0.99cde
	2.71 mg∙m^-³ 10 min	100.00±0.00a	96.58±0.53bc	87.36±0.70g	82.83±2.12de	78.34±0.63de
	2.71 mg∙m^-³ 15 min	100.00±0.00a	98.75±0.85a	95.64±0.74a	87.25±1.01a	82.31±1.37a
	2.71 mg∙m^-³ 20 min	100.00±0.00a	95.54±1.44c	90.69±1.14de	82.16±1.35ef	80.68±0.85abc
	4.06 mg∙m^-³ 10 min	100.00±0.00a	95.19±0.84c	89.25±0.81f	80.82±0.96f	77.75±1.00de
	4.06 mg∙m^-³ 15 min	100.00±0.00a	95.18±0.96ab	89.29±1.01b	80.83±0.98ab	77.74±1.12de
	4.06 mg∙m^-³ 20 min	100.00±0.00a	97.90±0.95ab	93.81±0.64cd	86.57±0.46f	81.18±1.63ab
褐变指数 BI	CK_PE	12.59±0.33a	18.73±0.16c	22.88±0.44d	28.38±0.27c	33.86±0.65d
	1.35 mg∙m^-³ 10 min	13.36±0.41ab	20.32±0.61d	23.44±0.50d	33.53±0.49e	31.54±0.53c
	1.35 mg∙m^-³ 15 min	13.63±0.40ab	14.92±0.41a	27.18±0.87f	25.06±0.51b	31.45±0.55c
	1.35 mg∙m^-³ 20 min	13.64±0.39ab	18.88±0.60c	23.00±0.05d	25.58±0.45b	28.19±0.82b
	2.71 mg∙m^-³ 10 min	13.35±0.57ab	17.72±0.35b	25.14±0.12e	29.18±1.17d	33.44±0.65d
	2.71 mg∙m^-³ 15 min	13.35±0.89ab	14.33±0.48a	15.67±0.58a	16.82±1.49a	19.91±1.11a
	2.71 mg∙m^-³ 20 min	13.55±0.74ab	20.22±0.86d	20.42±0.79b	25.99±0.50b	31.12±0.51c
	4.06 mg∙m^-³ 10 min	13.88±0.56a	17.66±0.49b	21.80±0.53c	35.95±0.21f	32.49±1.49cd
	4.06 mg∙m^-³ 15 min	13.24±0.25ab	14.68±0.34a	21.96±0.37c	25.98±0.15b	31.20±0.55c
	4.06 mg∙m^-³ 20 min	13.46±0.70ab	19.22±0.96c	23.83±0.32d	25.59±0.46b	28.23±0.54b
失重率 Weight loss rate (%)	CK_PE	0.00±0.00a	1.67±0.09bcd	2.42±0.37e	2.84±0.33bc	3.42±0.28de
	1.35 mg∙m^-³ 10 min	0.00±0.00a	1.88±0.24e	2.01±0.33bcd	2.56±0.10b	5.84±0.21g
	1.35 mg∙m^-³ 15 min	0.00±0.00a	1.05±0.07a	1.80±0.09b	2.72±.17b	2.68±0.18b
	1.35 mg∙m^-³ 20 min	0.00±0.00a	1.78±0.05cde	2.16±0.07cde	3.10±0.07c	3.53±0.19e
	2.71 mg∙m^-³ 10 min	0.00±0.00a	1.61±0.08bc	1.92±0.12bcd	2.53±0.12b	3.15±0.09cd
	2.71 mg∙m^-³ 15 min	0.00±0.00a	1.07±0.05a	1.07±0.03a	2.03±0.09a	2.27±0.13a
	2.71 mg∙m^-³ 20 min	0.00±0.00a	1.75±0.06cde	2.23±0.05cde	3.85±0.38d	4.21±0.07f
	4.06 mg∙m^-³ 10 min	0.00±0.00a	1.50±0.09b	1.86±0.09bc	1.98±0.10a	2.78±0.18b
	4.06 mg∙m^-³ 15 min	0.00±0.00a	1.15±0.13a	2.16±0.07cde	2.80±0.28bc	3.16±0.28cd
	4.06 mg∙m^-³ 20 min	0.00±0.00a	1.82±0.06de	2.10±0.08bcde	2.47±0.05b	3.01±0.12bc

表2

图1

图2

图3

图4

图5

图6

图7

图8

图9

图10

参考文献 38

[1]	李玉 . 中国食用菌产业发展现状、机遇和挑战—走中国特色菇业发展之路, 实现食用菌产业强国之梦. 菌物研究, 2018,16(3):125-131.
	LI Y . The status, opportunities and challenges of edible fungi industry in china: Develop with Chinese characteristics’ realize the dream of powerful mushroom industrial country. Journal of Fungal Research, 2018,16(3):125-131. (in Chinese)
[2]	YANG W J, PEI F, SHI Y, ZHAO L Y, FANG Y, HU Q H . Purification, characterization and anti-proliferation activity of polysaccharides from Flammulina velutipes. Carbohydrate Polymers, 2012,88(2):474-480.
[3]	KARACA H, VELIOGLU Y S . Ozone applications in fruit and vegetable processing. Food Reviews International, 2007,23(1):91-106.
[4]	TZORTZAKIS N, SINGLETON I, BARNES J . Deployment of low-level ozone-enrichment for the preservation of chilled fresh produce. Postharvest Biology and Technology, 2007,43(2):261-270.
[5]	高德, 谷吉海, 董静, 徐晓娟 . 臭氧果蔬保鲜包装技术及试验. 农业机械学报, 2006,37(8):190-193.
	GAO D, GU J H, DONG J, XU X J . Ozone fruits fresh-keeping packaging technology and experimental research. Journal of Agricultural Machinery, 2006,37(8):190-193. (in Chinese)
[6]	HORVITZ S, CANYALEJO M J . Application of ozone for the postharvest treatment of fruits and vegetables. Critical Reviews in Food Science and Nutrition, 2013,54(3):312-339.
[7]	KIM J G, YOUSEF A E, KHADRE M A . Ozone and its current and future application in the food industry. Advances in Food and Nutrition Research, 2003,45:167-218.
[8]	黎继烈, 彭湘莲, 钟海雁, 李忠海 . 臭氧保鲜处理对金橘采后生理的影响. 中国食品学报, 2007,7(3):112-115.
	LI J L, PENG X L, ZHONG H Y, LI Z H . Effect of ozone on postharvest physiology of kumquat. Journal of Chinese Institute of Food Science and Technology, 2007,7(3):112-115. (in Chinese)
[9]	庞斌, 杨中平, 胡志超, 曹士锋, 王海鸥 . 臭氧水处理对草莓腐烂及品质的影响. 中国农机化, 2010(1):88-92.
	PANG B, YANG Z P, HU Z C, CAO S F, WANG H O . Effect of ozone a ted water treatments on fruit decay and quality in post-harvest strawberry. Chinese Agricultural Mechanization, 2010(1):88-92. (in Chinese)
[10]	HELENO F F, DE QUEIROZ M E L R, NEVES A A, FREITAS R S, FARONI L R A, DE OLIVEIRA A F, . Effects of ozone fumigation treatment on the removal of residual difenoconazole from strawberries and on their quality. Journal of Environmental Science and Health, Part B, 2013,49(2):94-101.
[11]	罗自生, 张莉 . 臭氧处理对竹笋木质化及相关酶活性的影响. 农业机械学报, 2010,41(11):115-118.
	LUO Z S, ZHANG L . Effects of O₃ on lignification and related enzyme activity in bamboo shoots. Journal of Agricultural Machinery, 2010,41(11):115-118. (in Chinese)
[12]	FOYER C H, NOCTOR G . Ascorbate and glutathione: The heart of the redox hub. Plant Physiology, 2011,155(1):2-18.
[13]	AGUIRRE L, FRIAS J M, BARRY-RYAN C, GROGAN H . Assessing the effect of product variability on the management of the quality of mushrooms (Agaricus bisporus). Postharvest Biology and Technology, 2008,49(2):247-254.
[14]	MITTLER R . Oxidative stress, antioxidants and stress tolerance. Trends in Plant Science, 2002,7(9):405-410.
[15]	LI P X, ZHANG X, HU H L, SUN Y, WANG Y N, ZHAO Y C . High carbon dioxide and low oxygen storage effects on reactive oxygen species metabolism in Pleurotus eryngii. Postharvest Biology and Technology, 2013,85:141-146.
[16]	SHARMA P, JHA A B, DUBEY R S, PESSARAKLI M . Reactive oxygen species, oxidative damage, and antioxidative defense mechanism in plants under stressful conditions. Journal of Botany, 2012,2012:217037.
[17]	张琪, 张伟阳, 陈晓东, 陈冲, 程树军 . 聚乳酸薄膜真空包装对金针菇保鲜效果的研究. 食品工业, 2014,35(3):91-95.
	ZHANG Q, ZHANG W Y, CHEN X D, CHEN C, Cheng S J . Research of polylactide film vacuum packaging on preservation of Flammulina velutipes. Food Industry, 2014,35(3):91-95. (in Chinese).
[18]	GAO M S, FENG L F, JIANG T J . Browning inhibition and quality preservation of button mushroom (Agaricus bisporus) by essential oils fumigation treatment. Food Chemistry, 2014,149:107-113.
[19]	FERNANDES Â, ANTONIO A L, BARREIRA J C M, OLIVEIRA M B P P, MARTINS A, FERREIRA I C F R, . Effects of gamma irradiation on physical parameters of Lactarius deliciosus wild edible mushrooms. Postharvest Biology and Technology, 2012,74:79-84.
[20]	DUAN J Y, WU R Y, STRIK B C, ZHAO Y Y . Effect of edible coatings on the quality of fresh blueberries (Duke and Elliott) under commercial storage conditions. Postharvest Biology and Technology, 2011,59(1):71-79.
[21]	胡培芳, 李永才, 马岳岳, 毕阳, 张婷婷, 张彦东 . 采后亚精胺处理对‘早酥梨’黑斑病的控制及贮藏品质的影响. 果树学报, 2018,35(2):212-221.
	HU P F, LI Y C, MA Y Y, BI Y, ZHANG T T, ZHANG Y D . Effect of postharvest polyamines treatment on black spot disease control and storage quality of ‘Zaosu’ pear fruit. Journal of Fruit Science, 2018,35(2):212-221. (in Chinese)
[22]	BARMAN K, ASREY R, PAL R K, JHA S K, BHATIA K . Post-harvest nitric oxide treatment reduces chilling injury and enhances the shelf-life of mango ( Mangifera indica L.) fruit during low-temperature storage. Journal of Horticultural Science and Biotechnology, 2014,89(3):253-260.
[23]	中华人民共和国国家卫生和计划生育委员会国家食品药品监督管理总局. GB4789.2—2016 食品安全国家标准食品微生物学检验菌落总数测定[S]. 北京: 中国标准出版社, 2016.
	State Food and Drug Administration of the State Health and Family Planning Commission of the people’s Republic of China. Gb4789.2- 2016 national food safety standard. Microbiological test of total bacterial count [S]. Beijing：China Standards Press, 2016. (in Chinese)
[24]	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)
[25]	ELSTNER E F, WILDNER G F, HEUOEL A . Oxygen activation by isolated chloroplasts from Euglena gracilis. Archives of Biochemistry and Biophysics, 1976,173(2):623-630.
[26]	PATTERSON B D, PAYNE L A, CHEN Y Z, GRAHAM D . An inhibitor of catalase induced by cold in chilling-sensitive plants. Plant Physiology, 1984,76(4):1014-1018.
[27]	ZHANG W F, ZHANG F, RAZIUDDIN R, GONG H J, YANG Z M, LU L, ZHOU W J . Effects of 5-aminolevulinic acid on oilseed rape seedling growth under herbicide toxicity stress. Journal of Plant Growth Regulation, 2008,27(2):159-169.
[28]	AEBI H . Catalase in vitro. Methods Enzymology, 1984,105:121-126.
[29]	FANG D L, YANG W J, KIMATU B M, AN X X, HU Q H, ZHAO L Y . Effect of nanocomposite packaging on postharvest quality and reactive oxygen species metabolism of mushrooms (Flammulina velutipes). Postharvest Biology and Technology, 2016,119:49-57.
[30]	JOLIVET S, ARPIN N, WICHERS H J, PELLON G . Agaricus bisporus browning: A review. Mycological Research, 1998,102(12):1459-1483.
[31]	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 Agaricu sbisporus during storage[D]. Wuhan: Huazhong Agricultural University, 2010. (in Chinese)
[32]	DI VAIO C, MARALLO N, GRAZIANI G, RITIENI A, DI MATTEO A . Evaluation of fruit quality, bioactive compounds and total antioxidant activity of flat peach cultivars. Journal of the Science of Food and Agriculture, 2015,95(10):2124-2131.
[33]	章宁瑛, 郜海燕, 陈杭君 . 臭氧处理对蓝莓贮藏品质及抗氧化酶活性的影响. 中国食品学报, 2017,17(8):170-177.
	ZHANG N Y, HAO H Y, CHEN H J . Effect of ozone treatment on storage quality and antioxidant enzyme activities of blueberries. Journal of Chinese Institute of Food Science and Technology, 2017,17(8):170-177. (in Chinese)
[34]	韩强, 郜海燕, 陈杭君, 房祥军, 穆宏磊, 周拥军, 吴伟杰 . 臭氧处理对桑葚采后生理品质的影响及机理. 中国食品学报, 2016,16(10):147-153.
	HAN Q, HAO H Y, CHEN H J, FANG X J, MU H L, ZHOU Y J, WU W J . Effects and mechanism of ozone treatment on mulberry postharvest physiological quality. Journal of Chinese Institute of Food Science and Technology, 2016,16(10):147-153. (in Chinese)
[35]	段颖, 耿胜荣, 韩永斌, 顾振新, 王林贵, 芮康林 . O₃处理对茶薪菇贮藏品质的影响. 食品工业科技, 2004(9):124-125.
	DUAN Y, GENG S R, HAN Y B, GU Z X, WANG L G, RUI K L . Effect of ozone treatment on storage quality of mushroom(Agrocybe aegerita). Science and Technology of Food Industry, 2004(9):124-125. (in Chinese)
[36]	杨艳芬, 张彩珍, 胡亮, 王则金 . 臭氧处理与低温对双孢蘑菇保鲜效果的影响. 江西农业大学学报, 2005,27(1):29-33.
	YANG Y F, ZHANG C Z, HU L, WANG Z J . The fresh-keeping effect of ozone treatment and low temperature on Agaricus bisporus. Acta Agriculturae Universitatis Jiangxiensis, 2005,27(1):29-33. (in Chinese)
[37]	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. Agricultural Sciences in China, 2011,10(1):149-158.
[38]	GILL S S, TUTEJA N . Reactive oxygen species and antioxidant machinery in abiotic stress tolerance in crop plants. Plant Physiology and Biochemistry, 2010,48(12):909-930.

评分 Scoring criteria	菇体色泽 Mushroom color (20)	菇盖形态 Mushroom cap morphological (20)	菇体气味 Mushroom odor (20)	萎蔫程度 Wilting degree (20)	整体接受度 Overall acceptance (20)
20-16	洁白有光泽 White and shiny	完整,无凹陷 Complete, no depression	很浓的金针菇特有清香味 Very strong uniquess fragrance of F. velutipes	无萎蔫 No wilting	非常满意 Very satisfied
16-12	轻微褐变较有光泽 Slight browning and lustrous	较完整少量凹陷 Complete, slightly depressed	淡淡的金针菇特有清香味Light unique fragrance of F. velutipes	轻微萎蔫 Slight wilting	满意 Satisfied
12-8	明显褐变、无光泽 Obvious browning and tarnishing	略完整,较多凹陷 Slightly intact, more depressions	没有金针菇特有清香味 No unique fragrance of F. velutipes	有萎蔫 Wilting	一般满意 General satisfaction
8-0	严重褐变、无光 Severe browning and tarnishing	不完整,严重凹陷 Incomplete, severe depression	略有异味 Smelly	严重萎蔫 Severe wilting	无法接受 Unacceptable