关键词: 低压静电场；真空；白玉菇；采后品质；抗氧化；协同保鲜

Abstract: In this study, freshly harvested white Hypsizygus marmoreus was stored at (3 ± 1) ℃ and a relative humidity of 80%–85% under low-voltage electrostatic field (LVEF) conditions (150 V voltage and 1 000 Hz frequency) in vacuum (26–36?kPa pressure). Physiological and biochemical indicators and sensory quality were measured to evaluate changes in the mushroom’s quality and antioxidant mechanism during storage. The results showed that the shelf life of the mushroom treated with LVEF combined with vacuum (LVEF-Vac) was 14 days, the shelf life of the sample treated with LVEF was 12 day, and the shelf life of the control sample (stored at cold temperature and normal pressure) was nine days. Compared with the control group, LVEF and LVEF-Vac treatment significantly inhibited the respiratory intensity, reduced water loss, and improved the sensory quality of white Hypsizygus marmoreus (P < 0.05). Compared with the control and LVEF groups, LVEF-Vac treatment significantly improved antioxidant enzyme activities (ascorbic acid peroxidase, peroxidase, catalase, glutathione reductase and superoxide dismutase) and maintained higher contents of non-enzymatic antioxidant substances (glutathione, oxidized glutathione and ascorbic acid) in white Hypsizygus marmoreus (P < 0.05), which in turn enhanced the antioxidant capacity of the direct and indirect antioxidant systems, significantly inhibited the increase in the contents of hydrogen peroxide, superoxide anion radical and malondialdehyde (P < 0.05), reduced the degree of membrane lipid peroxidation, and maintained cell integrity. Taken together, LVEF-Vac treatment can improve the storage quality of white Hypsizygus marmoreus and delay the postharvest senescence process.

Key words: low voltage electrostatic field; vacuum; white Hypsizygus marmoreus; postharvest quality; antioxidant; quality preservation by combined treatment