紫外发光二极管处理对香菇采后生理特性及贮藏品质的影响

doi:10.7506/spkx1002-6630-20260305-032

食品科学 ›› 2026, Vol. 47 ›› Issue (17): 272-280.doi: 10.7506/spkx1002-6630-20260305-032

紫外发光二极管处理对香菇采后生理特性及贮藏品质的影响

陈丽娜，杜杰，冯玉，胡代花，孔凡舒，杨旭，胡庆元，游松鑫

（1.陕西理工大学生物科学与工程学院，陕西?汉中 723000；2.秦巴生物资源与生态环境省部共建国家重点实验室（培育），陕西?汉中 723000；3.陕西省资源生物重点实验室，陕西?汉中 723000；4.陕西省天然活性产物产业化工程技术研究中心，陕西?汉中 723000）

出版日期:2026-09-15 发布日期:2026-09-03
基金资助:
陕西省教育厅服务地方专项计划项目（25JC032）；陕西省科技厅项目（2024NC-YBXM-185）；校级大学生创新创业项目（S202510720136）；陕西理工大学校级项目（SLGZHZX04；SLGXCZX02）

Effect of Ultraviolet Light-Emitting Diode Treatment on Post-Harvest Physiological Characteristics and Storage Quality of Shiitake Mushrooms

CHEN Lina, DU Jie, FENG Yu, HU Daihua, KONG Fanshu, YANG Xu, HU Qingyuan, YOU Songxin

(1. School of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong 723000, China; 2. State Key Laboratory of Biological Resources and Ecological Environment of Qinba Areas, Hanzhong 723000, China; 3. Shaanxi Key Laboratory Bio-resources, Hanzhong 723000, China; 4. Shaanxi Engineering and Technology Research Center for Industrialization of Natural Active Products, Hanzhong 723000, China)

Online:2026-09-15 Published:2026-09-03

摘要/Abstract

摘要： 为进一步明确紫外发光二极管（ultraviolet light-emitting diode，UV-LED）与汞灯处理对香菇采后生理特性及贮藏品质的影响，将新鲜香菇分别经4 kJ/m2剂量的UV-LED（275 nm）和汞灯照射处理后，置于4 ℃冷藏。分别在第0、3、6、9、12、15、18、21天测定并比较各组香菇的理化指标（色泽、质量损失率）、营养成分（可溶性蛋白、还原糖、游离氨基酸）、活性成分（总黄酮、总酚）、酶活性（多酚氧化酶（polyphenol oxidase，PPO）、过氧化物酶（peroxidase，POD）、苯丙氨酸解氨酶（phenylalanine ammonia-lyase，PAL））以及微生物与感官品质的动态变化。采用双因素方差分析探究光源类别、贮藏时间及其交互作用对香菇各指标的影响。结果表明，UV-LED处理通过显著提高PAL活性，高效激活苯丙烷代谢途径，从而提升酚类与黄酮类抗氧化物质含量（P＜0.05）。该处理能够同步提升PPO与POD活性，在增强抗氧化防御的同时，将酶促褐变进程限制在较低水平。此外，该处理在维持游离氨基酸和还原糖等营养成分以及降低质量损失率方面效果显著（P＜0.05）。相比之下，汞灯处理虽在后期因波长优势表现出较强的瞬时杀菌效果，但引发了更严重的褐变与营养损耗。因此，在新鲜香菇冷藏前进行UV-LED处理，可有效改善其贮藏品质，将贮藏期延长至21 d。

关键词: 紫外发光二极管；低压汞灯；香菇；采后保鲜；苯丙烷代谢；双因素方差分析

Abstract: To investigate the effects of ultraviolet light-emitting diode (UV-LED) and mercury lamp treatments on the postharvest physiological characteristics and storage quality of shiitake mushrooms (Lentinula edodes), fresh mushrooms were irradiated with either UV-LED (275 nm) or a mercury lamp at a dose of 4 kJ/m2 and then stored at 4 ℃. The dynamic changes in physicochemical indicators (color, mass loss rate), nutritional components (soluble protein, reducing sugar, free amino acids), bioactive compounds (total flavonoids, total phenols), enzyme activities (polyphenol oxidase (PPO), peroxidase (POD), phenylalanine ammonia-lyase (PAL)), and microbial and sensory qualities of shiitake mushrooms in each group were assessed on days 0, 3, 6, 9, 12, 15, 18, and 21. Two-way analysis of variance (two-way ANOVA) was employed to explore the effects of light source type, storage time, and their interaction on each quality indicator. The results showed that UV-LED treatment significantly enhanced PAL activity, efficiently activating the phenylpropanoid metabolic pathway and thereby increasing the contents of phenolic and flavonoid antioxidants (P < 0.05). This treatment also increased PPO and POD activities, enhancing antioxidant defense while limiting enzymatic browning to a low level. Furthermore, UV-LED treatment effectively maintained nutritional components such as free amino acids and reducing sugar, and significantly reduced mass loss rate (P < 0.05). In contrast, although mercury lamp treatment exhibited stronger instantaneous sterilization effects in the late storage period due to its wavelength advantage, it induced more severe browning and greater nutrient loss. Therefore, UV-LED treatment prior to cold storage can effectively improve the storage quality of fresh shiitake mushrooms, extending the shelf life to 21 days.

Key words: ultraviolet light-emitting diodes; low-pressure mercury lamp; shiitake mushroom; postharvest preservation; phenylpropanoid metabolism; two-way analysis of variance

中图分类号:

TS205.9

陈丽娜，杜杰，冯玉，胡代花，孔凡舒，杨旭，胡庆元，游松鑫. 紫外发光二极管处理对香菇采后生理特性及贮藏品质的影响[J]. 食品科学, 2026, 47(17): 272-280 https://doi.org/10.7506/spkx1002-6630-20260305-032

CHEN Lina, DU Jie, FENG Yu, HU Daihua, KONG Fanshu, YANG Xu, HU Qingyuan, YOU Songxin. Effect of Ultraviolet Light-Emitting Diode Treatment on Post-Harvest Physiological Characteristics and Storage Quality of Shiitake Mushrooms[J]. FOOD SCIENCE, 2026, 47(17): 272-280 https://doi.org/10.7506/spkx1002-6630-20260305-032

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紫外发光二极管处理对香菇采后生理特性及贮藏品质的影响

Effect of Ultraviolet Light-Emitting Diode Treatment on Post-Harvest Physiological Characteristics and Storage Quality of Shiitake Mushrooms

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