唐建新,秦苏怡,任浩,于官楚,辛广,孙炳新.初始氧气体积分数对采后双孢蘑菇品质的影响[J].包装工程,2021,42(1):8-17.
TANG Jian-xin,QIN Su-yi,REN Hao,YU Guan-chu,XIN Guang,SUN Bing-xin.Effect of Initial Oxygen Concentration on Quality of AgaricusBisporus[J].Packaging Engineering,2021,42(1):8-17. |
| 初始氧气体积分数对采后双孢蘑菇品质的影响 |
| Effect of Initial Oxygen Concentration on Quality of AgaricusBisporus |
| 投稿时间：2020-05-03 |
| DOI：10.19554/j.cnki.1001-3563.2021.01.002 |
| 中文关键词: 双孢蘑菇 高氧气调 低氧气调 品质 |
| 英文关键词: agaricus bisporus high O2 MAP low O2 MAP quality |
| 基金项目:国家重点研发计划(2018YFD0400200);辽宁省科学研究经费项目(LSNQN201918) |
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| 中文摘要: |
| 目的 研究初始氧气体积分数(5%，10%，21%，50%，75%)对采后双孢蘑菇品质的影响。方法 将采后的双孢蘑菇迅速用5 μL/L的1-甲基环丙烯熏蒸12 h，经不同初始氧气体积分数气调包装后，置于3 ℃的低温培养箱中贮藏，研究其在贮藏期间各项品质指标的变化情况(包括O2和CO2的体积分数、质量损失率、质构等特性，酸、甜、苦、咸和鲜等5种味觉指标，呈味核苷酸、色泽等)。结果 蘑菇的呼吸作用使包装内部O2和CO2体积分数变化剧烈，O2快速消耗，CO2逐渐上升;高氧处理组的蘑菇硬度均高于14 N，高出低氧处理组27.36%;各处理组的风味核苷酸含量相比其它种类核苷酸含量均处于中等水平，其中体积分数为50%的高氧组风味核苷酸的损失率最低为10.32%，其他4组的损失率则高达18.44%~26.47%;此外，高氧和低氧处理均能在一定程度上抑制酶促褐变，所有处理组的亮度值较贮藏前的下降率均低于6.78%，其中低氧处理对褐变的延缓效果更好，5%处理组的褐变指数在贮藏后期最低，褐变指数为28.82，比对照组低12.85%。结论 双孢蘑菇的呼吸强度与初始氧气体积分数呈线性相关，在贮藏期间的品质变化与初始氧气体积分数也密切相关。高氧气调更有利于维持双孢蘑菇的硬度、风味核苷酸和鲜味水平，综合而言，50%处理组效果较好;高氧和低氧处理均能对酶促褐变的多酚氧化酶有抑制作用，使蘑菇保持较好的亮度值，并延缓贮藏期间蘑菇的褐变，其中低氧处理抑制褐变效果优于高氧和对照处理组。 |
| 英文摘要: |
| The work aims to investigate the effect of different initial O2 concentrations (5%,10%, 21%, 50%, 75%) on quality of agaricus bisporus. The agaricus bisporus was quickly fumigated with 5 μL/L of 1-MCP for 12 h after being harvested, and then stored in incubator at 3 °C after MAP with different initial oxygen concentrations. Its O2 and CO2 concentrations, weight loss, texture, sourness, sweetness, bitterness, saltiness and umamiduring storage were measured. The changes on its nucleotides, color and other quality indexes were measured. The respiration of mushrooms made the O2 and CO2 concentrations inside the package change drastically. O2 was rapidly consumed, and CO2 gradually increased; the firmness of mushrooms in the high-O2 treatment group remained above 14 N, which was 27.36% higher than that in the low-O2 treatment group; the contents of flavor nucleotides were all in the medium range. 50% high-O2 treatment group had the lowest loss rate of flavor nucleotides (10.32%), and that of the other four groups ranged from 18.44% to 26.47%. In addition, both high and low-O2 treatment groups could inhibit enzymatic browning to a certain extent. Compared with day 0, the brightness values were all lower than 6.78%. Low-O2 treatment group especially had a better effect on delaying browning. The browning index of the 5% treatment group was 28.82, which the lowest in later storage, and was 12.85% lower than that of the control group. The respiration intensity of agaricus bisporusis linearly related to the initial O2 concentration, and the quality is also closely related to the O2 concentration inside the MAP. High-O2 treatment is more conducive to maintain the firmness, the level of flavor nucleotide and umami taste. In summary, 50% treatment group has good effect. Both high-O2 treatment and low-O2 treatment groups can inhibit the enzymatic browning of polyphenol oxidase to keep the mushrooms with good brightness and delay the browning of mushroom in storage, and the effect of low-O2 treatment is better than high-O2 and control treatment. |
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