超声处理及对鹿茸菇贮藏品质的影响

摘要/Abstract

摘要： 摘要：为探究超声处理对鹿茸菇贮藏品质的影响，本试验以新鲜鹿茸菇为材料，超声（35kHZ、300W）处理10min后，测定鹿茸菇感官品质及能量代谢相关酶活等相关指标。结果发现：超声处理后鹿茸菇的亮度值（L*）、总蛋白（TP）、抗坏血酸（AsA）、谷胱甘肽（GSH）含量明显高于CK组，超氧化物歧化酶（T-SOD）活性提高，褐变程度明显降低。ATP和NADPH含量处于较高水平，6-磷酸葡萄糖脱氢酶（G6PDH）和H+K+/Na+K+/Ca2+Mg2+-ATPase酶活性提高，从而减缓鹿茸菇品质劣变现象。因此，超声保鲜可以为采后食用菌保鲜提供参考。

关键词: 关键词：鹿茸菇, 能量代谢, 贮藏品质

Abstract: Abstract: In order to study the effects of Ultrasound (US) treatment on the storage quality in L. decastes. The Sensory quality and Energy metabolism index was measured by US (35kHZ, 300W) treatment 10 min. The results showed that: the L* value and the contents of TP, ASA, GSH in the US treated group was significantly higher than CK group, and the activity of T-SOD was increased, the browning degree was decreased. The contents of ATP and NADPH maintained in higher level, and the G6PDH, H+K+/Na+K+/Ca2+Mg2+-ATPase was higher than CK group. Therefore, the US treatment can improve the quality deterioration of L. decastes. Consequently, the US preservation could provide a useful method for postharvest edible fungi.

Key words: Keywords: Lyophyllum decastes, Energy metabolism, Storage quality

中图分类号:

TS255.36

胡宇欣林海潞林晓彤张芳艺陈天赐梁嘉辰江玉姬陈炳智. 超声处理及对鹿茸菇贮藏品质的影响[J]. 食品科学, 0, (): 0-0.

Yu-Xin Hu Yuji Jiang Bingzhi Chen. Effect of Ultrasound (US) treatment on Storage quality of Lyophyllum decastes[J]. FOOD SCIENCE, 0, (): 0-0.

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