1-MCP对鸡枞菌采后生理及贮藏品质的影响

doi:10.7506/spkx1002-6630-201614043

摘要/Abstract

摘要：

为探讨1-甲基环丙烯（1-methylcyclopropene，1-MCP）对鸡纵菌采后生理及贮藏品质的影响，在室温（25±2）℃条件下分别采用0.5、1.0、1.5 μL/L的1-MCP对鸡纵菌进行熏蒸处理，处理后的鸡枞菌在（4±1）℃条件下贮藏。结果表明：1-MCP处理可明显改善鸡纵菌的贮藏效果，降低呼吸强度，提高可溶性糖含量和过氧化氢酶的活性，延缓可溶性蛋白的降解，抑制丙二醛含量的积累和多酚氧化酶的活性；1-MCP处理可较好地调控鸡纵菌贮藏期间的生理代谢，改善贮藏品质，延缓采后衰老进程。处理鸡枞菌的适宜1-MCP含量为1.0 μL/L，此条件下处理的鸡枞菌于（4±1）℃贮藏12 d后无明显褐变与开伞现象，保鲜度为0.51。因此，1-MCP处理可延长鸡枞菌的保鲜期，提高商品价值。

关键词: 鸡枞菌, 1-甲基环丙烯, 采后生理, 贮藏品质

Abstract:

In order to investigate the effect of 1-methylcyclopropene (1-MCP) on its postharvest physiology and storage
quality, Termitornyces albuminosus was fumigated with different concentrations of 1-MCP (0.5, 1.0, 1.5 μL/L) at room
temperature (25 ± 2) ℃ and then stored at low temperature (4 ± 1) ℃. The results indicated that 1-MCP treatment could
significantly improve storage quality of Termitornyces albuminosus as indicated by significantly reduced respiration intensity
and increased soluble sugar content and catalase activity compared with the untreated control. Treatment with 1-MCP
not only retarded the degradation of soluble protein but also inhibited the accumulation of malondialdehyde content and
polyphenol oxidase activity. In conclusion, 1-MCP treatment could inhibit physiological metabolism, maintain quality,
and delay the senescence of Termitornyces albuminosus. The optimal concentration of 1-MCP was 1.0 μL/L for storage of
Termitornyces albuminosus. Under this condition, no obvious browning and cap opening were found. The freshness degree
could reach 0.51 after storaged at (4 ± 1) ℃ for 12 days. Thus, 1-MCP treatment was able to effectively prolonge the shelf
life of Termitornyces albuminosus and consequently was effective in preserving its commercial value.

Key words: Termitornyces albuminosus, 1-methylcyclopropene (1-MCP), postharvest physiology, storage quality

中图分类号:

S609.3

李湘利，刘静，杨永涛，胡彦营，梁宝东，李盛杰. 1-MCP对鸡枞菌采后生理及贮藏品质的影响[J]. 食品科学, doi: 10.7506/spkx1002-6630-201614043.

LI Xiangli, LIU Jing, YANG Yongtao, HU Yanying, LIANG Baodong, LI Shengjie. Effect of 1-MCP on Postharvest Physiology and Storage Quality of Termitornyces albuminosus[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201614043.

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