Scientia Agricultura Sinica ›› 2015, Vol. 48 ›› Issue (5): 941-951.doi: 10.3864/j.issn.0578-1752.2015.05.12

• STORAGE·FRESH-KEEPING·PROCESSING • Previous Articles     Next Articles

Effect of Postharvest Treatment on the Storage Quality and Antioxidant Enzyme System of Pleurotus eryngii

TIAN Ping-ping, WANG Jie, QIN Xiao-yi, LI Dan-qing   

  1. College of Food Science, South China Agricultural University, Guangzhou 510642
  • Received:2014-09-28 Online:2015-03-01 Published:2015-03-01

Abstract: 【Objective】This research was conducted to study the effect of postharvest treatment on the storage quality and antioxidant enzyme system of Pleurotus eryngii and to provide a theoretical guide for the application and development of postharvest preservation of Pleurotus eryngii. 【Method】Fresh mushrooms, treated by 1.5% chitosan coating, 0.03 mm and 0.05 mm PE film packaging, respectively, were stored at 4℃ and RH 85%-95%. Mushrooms packed with 0.05 mm PE without sealing were used as the control. Based on analysis of main quality indexes, including weight loss rate, color, firmness, total soluble solids (TSS) content, reducing sugar content and total soluble protein content, antioxidant enzyme activities of peroxidase (POD), superoxide dismutase (SOD) and catalase (CAT), conductivity, malondialdehyde content, superoxide anion and H2O2 content, effects of different postharvest treatment methods on the storage quality and antioxidant enzyme system were studied in stored P. eryngii.【Result】The results showed that compared with the control, 0.05 mm and 0.03 mm PE film packaging could significantly reduce the weight loss rate (P<0.01). On the 18 d of storage, the weight loss rates of 0.05 mm and 0.03 mm PE treatments were 0.20% and 0.35%, respectively. The firmness of mushrooms in two PE treatments were significantly higher than those in the control (P<0.05). Moreover, there were two peak values in the firmness curves of 0.05 mm and 0.03 mm PE treatments, appearing on 3rd day and 12th day, respectively. Browning in two PE treatments was not obvious. However, browning degree of 0.03 mm PE treatment significantly increased during the final storage (P<0.05). Two PE treatments could significantly inhibit the increase of total soluble solids (TSS) and soluble proteins and slow down the decrease of reducing sugar content (P<0.05). The 1.5% chitosan coating treatment could significantly increase the firmness during 0-9 d storage (P<0.05), then the firmness decreased rapidly. But mushrooms in 1.5% chitosan coating treatment exhibited higher weight loss rate, which had no significance compared with the control (P>0.05). Chitosan coating mushrooms showed low browning index, but at the end of storage, browning in chitosan coating treatment was significantly higher (P<0.05). The changes of total soluble solids (TSS), reducing sugar and total soluble protein of chitosan coated mushrooms were significantly lower than those of the control in the mid and late storage. To a certain extent, the three treatments enhanced the antioxidant ability of stored P. eryngii compared with control. Three treatments could significantly decrease the cell membrane permeability and the content of membrane lipid peroxidation products MDA (P<0.05). The conductivity and malondialdehyde content of chitosan coated mushrooms were significantly higher than those of two PE treatments in the mid and late storage. The 0.03 mm PE packaging and chitosan coating treatment could effectively reduce superoxide anion (O2-.) generation rate and inhibit hydrogen peroxide (H2O2) generation rate (P<0.05). Meanwhile, 0.05 mm PE packaging treatment could significantly reduce hydrogen peroxide (H2O2) generation rate (P<0.05). However, the superoxide anion (O2-.) generation rate of 0.05 mm PE treatment was significantly higher than the control during 3-12 d storage. And the higher peroxidase (POD) and catalase (CAT) activities were observed in these treatments in the early and late storage (P<0.05). However, no significant difference in superoxide dismutase (SOD) activity was observed in these treatments throughout storage.【Conclusion】From the above mentioned, better storage qualities and higher antioxidant ability were observed in two PE packaging treatments during the whole storage, of which, 0.05 mm PE packaging was clearly superior in terms of maintaining overall quality of stored P. eryngii.

Key words: Pleurotus eryngii, postharvest treatment, storage quality, antioxidant enzyme system

[1]    荣瑞芬, 李鸿玉, 叶磊, 厉重先, 李丽云. 杏鲍菇营养及功能成分分析测定. 亚太传统医药, 2007(5): 85-87.
Rong R F, Li H Y, Ye L, Li C X, Li L Y. Determination of nutritive and functional components of Pleurotus eryngii. Asia-Pacific Traditional Medicine, 2007(5): 85-87. (in Chinese)
[2]    郭美英. 杏鲍菇的特性与栽培技术研究. 食用菌, 1998, 20(5): 11-12.
Guo M Y. Studies on characteristic and cultivation technique of Pleurotus eryngii. Edible Fungi, 1998, 20(5): 11-12. (in Chinese)
[3]    赵春燕, 马芳菲, 冯叙桥, 刘诗阳. 不同浓度1-MCP处理对杏鲍菇采后贮藏品质的影响. 食品与发酵工业, 2012(8): 231-234.
Zhao C Y, Ma F F, Feng X Q, Liu S Y. Effects of different concentrations of 1-MCP treatments on post-harvest storage of Pleurotus eryngii. Food and Fermentation Industries, 2012(8): 231-234. (in Chinese)
[4]    邢淑婕, 刘开华. 臭氧保鲜技术在刺芹侧耳低温贮藏中的应用. 食用菌学报, 2011, 18(1): 53-58.
Xing S J, Liu K H. Effect of ozone treatment on the quality of Pleurotus eryngii fruit bodies stored at 4℃. Acta Edulis Fungi, 2011, 18(1): 53-58. (in Chinese)
[5]    Akram K, Ahn J J, Yoon S R, Kim G R, Kwon J H. Quality attributes of Pleurotus eryngii following gamma irradiation. Postharvest Biology and Technology, 2012, 66: 42-47.
[6]    陆健东, 王丹凤, 钱炳俊, 邓云, 赵艳云. 短波紫外线辐照对杏鲍菇保鲜效果的研究. 浙江农业科学, 2014(3): 348-351.
Lu J D, Wang D F, Qian B J, Deng Y, Zhao Y Y. Effect of UV-Con preservation of Pleurotus eryngii. Journal of Zhejiang Agricultural Sciences, 2014(3): 348-351. (in Chinese)
[7]    胡花丽, 李鹏霞, 王毓宁. 不同薄膜包装对杏鲍菇采后衰老生理的影响. 食品与发酵工业, 2012(7): 196-200.
Hu H L, Li P X, Wang Y N. Effects of different film packaging on the postharvest senescence physiology of Pleurotus eryngii. Food and Fermentation Industries, 2012(7): 196-200. (in Chinese)
[8]    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.
[9]    孔芳, 薛正莲, 杨超英. 壳聚糖复合涂膜对杏鲍菇保鲜效果的研究. 中国农学通报, 2013, 29(18): 215-220.
Kong F, Xue Z L, Yang C Y. Effect of chitosan composite coating on preservation of Pleurotus eryngii. Chinese Agricultural Science Bulletin, 2013, 29(18): 215-220. (in Chinese)
[10]   Ayala-zavala J F, Wang S Y, Wang C Y, Gonzlalez-Aguilar G A. Effect of storage temperatures on antioxidant capacity and aroma compounds in strawberry fruit. Lebensmittel-Wissenschaft und- Technologie, 2004, 37(7): 687-695.
[11]   刘洪竹, 赵习姮, 陈双颖, 李进才. 热激处理对鲜切甜椒活性氧代谢及贮藏品质的影响. 食品工业科技, 2014, 35(1): 310-314.
Liu H Z, Zhao X H, Chen S Y, Li J C. Effect of heat shock treatment on reactive oxygen species metabolism and storage quality of fresh-cut sweet pepper. Science and Technology of Food Industry, 2014, 35(1): 310-314. (in Chinese)
[12]   吴彩娥, 王文生, 寇晓红. 果实成熟衰老与保护酶系统的关系. 保鲜与加工, 2000, 1(1): 5-7.
Wu C E, Wang W S, Kou X H. Relationship between ripening and senescence of fruits and antioxidase. Storage and Process, 2000, 1(1): 5-7. (in Chinese)
[13]   叶世柏. 食品理化检验方法指南. 北京: 北京大学出版社, 1991.
Ye S B. Food Physical-Chemical Testing Method Guide. Beijing: Peking University Press, 1991.(in Chinese)
[14]   张桂霞, 王英超, 魏欣, 张晓磊. 柿果软化过程中单宁和可溶性固形物含量的变化. 安徽农业科学, 2009, 37(14): 6599-6600.
Zhang G X, Wang Y C, Wei X, Zhang X L. Research on content changes of tannin and soluble solid concentration in the softening process of persimmon fruit.Journal of Anhui Agricultural Sciences, 2009, 37(14): 6599-6600. (in Chinese)
[15]   杨新美. 食用菌研究法. 北京: 中国农业出版社,1998.
Yang X M. Research Methods of Edible Fungi. Beijing: China Agriculture Press, 1998.(in Chinese)
[16]   Bradford M M. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding. Analytical Biochemistry, 1976, 72: 248-254.
[17]   叶蕙, 陈建勋, 余让才, 陈巧玲, 刘伟. γ辐照对草菇保鲜及其生理机制的研究. 核农学报, 2000, 14(1): 24-28.
Ye H, Chen J X, Yu R C, Chen Q L, Liu W.The effect of irradiation on stored straw mushroom and the physiological mechanism. Acta Agriculturae Nucleatae Sinica, 2000, 14(1): 24-28. (in Chinese)
[18]   董树刚, 吴以平. 植物生理学实验技术. 北京: 中国海洋大学出版社, 2006.
Dong S G, Wu Y P. Plant Physiology Experiment Technology. Beijing: Ocean University of China Press, 2006.(in Chinese)
[19]   Chaitanya K S K, Naithani S C. Role of superoxide lipid peroxidation and superoxide dismutase in membrane perturbation during loss of viability in seeds of Shorea robusta Faertn. New Phytologist, 1994, 126: 623-627.
[20]   张雯, 沈应柏, 沈瑗瑗. 机械损伤对复叶槭叶片过氧化氢含量的影响. 林业科学研究, 2007, 20(1): 125-129.
Zhang W, Shen Y B, Shen Y Y. Effect of mechanical wounding on the content of hydrogen peroxide in ashleaf maple seedlings. Forest Research, 2007, 20(1): 125-129. (in Chinese)
[21] Kochba J, Lavee S, Spiege R P. Difference in peroxidase activity and isoenzymes in embryogenic and non-embryogenic‘Shamout’orange ovular callus lines. Plant Cell Physiology, 1977, 18: 463-467.
[22]   朱广廉, 钟诲文, 张爱琴. 植物生理学试验. 北京: 北京大学出版社, 1994.(in Chinese)
Zhu G L, Zhong H W, Zhang A Q. Plant Physiology Experiment. Beijing: Peking University Press, 1994.
[23]   Kato M, Shimizu S. Chlorophyll metabolism in higher plants.V. Chlorophyll degradation in senescing tobacco leaves: phenolic- dependent peroxidative degradation. Canadian Journal of Botany- Revue Canadienne De Botanique, 1987, 65: 729-735.
[24]   邱苗, 杨成, 蒋珩珺, 陈群超, 黄建颖. 水溶性壳聚糖涂膜处理对采后绿芦笋贮藏品质的影响. 食品与发酵工业, 2013(2): 227-232.
Qiu M, Yang C, Jiang H J, Chen Q C, Huang J Y. Effect of water-soluble chitosan coatings on postharvest green asparagus quality. Food and Fermentation Industries, 2013(2): 227-232. (in Chinese)
[25]   Jiang T J, Muhammad M J, Wang Q S. Accumulation of lignin and malondialdehyde in relation to quality changes of button mushrooms (Agaricus bisporus) stored in modified atmosphere. Food Science and Technology International, 2010, 16(3): 217-224.
[26]   Jiang T J, Feng L F, Zheng X L. Effect of chitosan coating enriched with thyme oil on postharvest quality and shelf life of shiitake mushroom (Lentinus edodes). Journal of Agricultural and Food Chemistry, 2012, 60: 188-196.
[27]   阎瑞香, 李宁, 朱志强, 关文强. 不同保鲜膜包装对双孢蘑菇采后贮藏品质影响. 中国食用菌, 2010, 29(4): 46-51.
Yan R X, Li N, Zhu Z Q, Guan W Q. Effect of different packing bags on storage quality of Agaricus bisporus. Edible Fungi of China, 2010, 29(4): 46-51. (in Chinese)
[28]   Xing Z T, Wang Y S, Feng Z Y. Effect of different packaging films on postharvest quality and selected enzyme activities of Hypsizygus marmoreus mushrooms. Journal of Agricultural and Food Chemistry, 2008, 56: 11838-11844.
[29]   江英, 胡小松, 刘琦, 任雷厉, 唐文娟. 壳聚糖处理对采后梅杏贮藏品质的影响. 农业工程学报, 2010, 26(S1): 343-349.
Jiang Y, Hu X S,Liu Q, Ren L L,Tang W J. Effects of chitosan on post-harvest quality of apricot fruits during storage. Transactions of the CSAE, 2010, 26(S1): 343-349. (in Chinese)
[30]   甘耀坤, 黎建玲, 黄海婵, 莫建锋. 几种经济食品超氧化物歧化酶活力的测定. 玉林师范学院学报, 2005, 26(5): 57-59.
Gan Y K, Li J L, Huang H C, Mo J F. The test of the SOD activity in several economic foods. Journal of Yulin Normal University, 2005, 26(5): 57-59. (in Chinese)
[31]   王成涛, 王昌涛, 赵磊, 刘柳, 朱欣娜, 孙宝国. 不同氧分压条件下金针菇贮藏保鲜相关酶活性的研究. 食品科学, 2011, 32(8): 300-304.
Wang C T, Wang C T, Zhao L, Liu L, Zhu X N, Sun B G. Age-related changes in antioxidant enzyme activities in golden needle mushroom during modified atmosphere storage under varying oxygen content conditions. Chinese Food Science, 2011, 32(8): 300-304. (in Chinese)
[1] XU Qian, WANG Han, MA Sai, HU QiuHui, MA Ning, SU AnXiang, LI Chen, MA GaoXing. Inhibition and Interaction of Pleurotus eryngii Polysaccharide and Its Digestion Products on Starch Digestive Enzymes [J]. Scientia Agricultura Sinica, 2023, 56(2): 357-367.
[2] PENG Xue,GAO YueXia,ZHANG LinXuan,GAO ZhiQiang,REN YaMei. Effects of High-Energy Electron Beam Irradiation on Potato Storage Quality and Bud Eye Cell Ultrastructure [J]. Scientia Agricultura Sinica, 2022, 55(7): 1423-1432.
[3] XIANG MiaoLian, WU Fan, LI ShuCheng, WANG YinBao, XIAO LiuHua, PENG WenWen, CHEN JinYin, CHEN Ming. Effects of Melatonin Treatment on Resistance to Black Spot and Postharvest Storage Quality of Pear Fruit [J]. Scientia Agricultura Sinica, 2022, 55(4): 785-795.
[4] CHEN Hao,ZHANG RunGuang,FU LuYing,ZHANG YouLin. Effects of 1-MCP and Na2S2O5 Composite Preservative on Postharvest Physiology and Storage Quality of Red Globe Grapes [J]. Scientia Agricultura Sinica, 2019, 52(7): 1192-1204.
[5] ZHANG Run-guang, TIAN Cheng-rui, ZHANG You-lin. Effects of Multiplex Antistaling Agent Coating on Postharvest Physiology, Storage Quality and Storage Diseases of Pomegranate Fruit [J]. Scientia Agricultura Sinica, 2016, 49(6): 1173-1186.
[6] WU Cai-E, LI Ting-Ting, FAN Gong-Jian, CHEN Rong, WU Hai-Xia. Effect of Different Preservatives on Post-Harvest Physiological and Storage Quality in Ginkgo biloba Seeds [J]. Scientia Agricultura Sinica, 2012, 45(18): 3832-3840.
[7] ,,,. Effects of Chlorine Dioxide on Post-Harvest Physiology and Storage Quality of Green Peppers [J]. Scientia Agricultura Sinica, 2006, 39(06): 1215-1219 .
Viewed
Full text


Abstract

Cited

  Shared   
  Discussed   
No Suggested Reading articles found!