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

Abstract

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

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.

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Figures/Tables 12

Table 1

Table 2

Effect of ozone fumigation on sensory score browning index and weightlessness of Flammulina velutipes under low temperature"

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

Table 2

Fig. 1

Fig. 2

Fig. 3

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Fig. 5

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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

Effects of Ozone Fumigation Combined with PE Packaging on Postharvest Storage Quality and Antioxidant Capacity of Flammulina velutipes

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