1-甲基环丙烯通过调控香菇能量代谢抑制其采后褐变

doi:10.7506/spkx1002-6630-20211217-202

食品科学 ›› 2022, Vol. 43 ›› Issue (13): 192-198.doi: 10.7506/spkx1002-6630-20211217-202

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1-甲基环丙烯通过调控香菇能量代谢抑制其采后褐变

黄欣莉，韩延超，陈杭君，房祥军，吴伟杰，刘瑞玲，郜海燕

（浙江省农业科学院食品科学研究所，农业农村部果品产后处理重点实验室，浙江省果蔬保鲜与加工技术研究重点实验室，中国轻工业果蔬保鲜与加工重点实验室，浙江?杭州 310021）

发布日期:2022-07-27
基金资助:
浙江省重点研发计划项目（2019C02079）

1-Methylcyclopropene Inhibits Postharvest Browning of Lentinus edodes by Regulating Energy Metabolism

HUANG Xinli, HAN Yanchao, CHEN Hangjun, FANG Xiangjun, WU Weijie, LIU Ruiling, GAO Haiyan

(Key Laboratory of Post-harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China)

Published:2022-07-27

摘要/Abstract

摘要： 目的：研究1-甲基环丙烯（1-methylcyclopropene，1-MCP）处理对香菇褐变和能量代谢的影响，探讨香菇能量代谢与褐变的关联，为香菇采后保鲜提供一定的理论参考。方法：分别采用0.25、0.50、0.75 mg/L的1-MCP对香菇进行熏蒸处理，测定香菇采后色泽、呼吸和能量代谢相关酶活力。结果：1-MCP能够有效降低香菇菌盖的褐变度；且1-MCP处理后，香菇的呼吸作用得到抑制，呼吸强度降低；同时，1-MCP处理能抑制香菇多酚氧化酶（polyphenol oxidase，PPO）活力的增加；在1-MCP处理下，香菇在贮藏期间的能荷水平较高，子实体维持了较高的琥珀酸脱氢酶（succinate dehydrogenase，SDH）活力、细胞色素c氧化酶（cytochrome c oxidase，CCO）活力和腺嘌呤核苷三磷酸（adenosine triphosphate，ATP）酶活力。结论：1-MCP可以通过调节香菇的呼吸作用，降低PPO活力，维持子实体的能量水平和影响能量代谢相关酶活力，延缓香菇菌盖的褐变。

关键词: 香菇； 1-甲基环丙烯；褐变；能量代谢

Abstract: This study investigated the effect of 1-methylcyclopropene (1-MCP) treatment on the browning and energy metabolism of Lentinus edodes, and explored the relationship between energy metabolism and browning in order to provide a theoretical basis for the development of postharvest preservation technologies for Lentinus edodes. The effects of 1-MCP fumigation at three concentrations of 0.25, 0.50 and 0.75 mg/L on the color and respiration and energy metabolism related enzyme activities of postharvest Lentinus edodes were studied. It was shown that 1-MCP could effectively reduce the browning degree of Lentinus edodes cap. After 1-MCP treatment, the respiration of Lentinus edodes was inhibited, and the respiratory intensity decreased. At the same time, 1-MCP treatment could inhibit the increase in polyphenol oxidase (PPO) activity. The energy charge level of 1-MCP-treated Lentinus edodes increased significantly during storage, and the fruiting bodies maintained high succinate dehydrogenase (SDH) activity, cytochrome c oxidase (CCO) activity and adenosine triphosphatase (ATPase) activity. Based on the experimental results, we conclude that 1-MCP can delay the browning of Lentinus edodes cap by regulating the respiration of Lentinus edodes, reducing PPO activity, maintaining the energy level of the fruiting bodies and affecting the enzyme activities related to energy metabolism.

Key words: Lentinus edodes; 1-methylcyclopropene; browning; energy metabolism

中图分类号:

TS205.9

黄欣莉，韩延超，陈杭君，房祥军，吴伟杰，刘瑞玲，郜海燕. 1-甲基环丙烯通过调控香菇能量代谢抑制其采后褐变[J]. 食品科学, 2022, 43(13): 192-198.

HUANG Xinli, HAN Yanchao, CHEN Hangjun, FANG Xiangjun, WU Weijie, LIU Ruiling, GAO Haiyan. 1-Methylcyclopropene Inhibits Postharvest Browning of Lentinus edodes by Regulating Energy Metabolism[J]. FOOD SCIENCE, 2022, 43(13): 192-198.

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1-甲基环丙烯通过调控香菇能量代谢抑制其采后褐变

1-Methylcyclopropene Inhibits Postharvest Browning of Lentinus edodes by Regulating Energy Metabolism

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