浙江农业学报 ›› 2021, Vol. 33 ›› Issue (2): 248-258.DOI: 10.3969/j.issn.1004-1524.2021.02.08
李甜竹1(), 孙玉文1, 汪季涛2, 甘德芳1, 胡克玲1,*()
收稿日期:
2020-05-14
出版日期:
2021-02-25
发布日期:
2021-02-25
通讯作者:
胡克玲
作者简介:
胡克玲,E-mail: klhu@ahau.edu.cn基金资助:
LI Tianzhu1(), SUN Yuwen1, WANG Jitao2, GAN Defang1, HU Keling1,*()
Received:
2020-05-14
Online:
2021-02-25
Published:
2021-02-25
Contact:
HU Keling
摘要:
以糙皮侧耳早秋615为试验材料,将其置于自然敞口的聚乙烯(PE)保鲜袋中,分析1 ℃和5 ℃贮藏期间糙皮侧耳的硬度、失重率、丙二醛(MDA)含量、抗氧化酶活性、营养物质含量和木质素合成相关酶活性等指标的变化。结果表明,1 ℃贮藏的糙皮侧耳能更好地抑制失重率、MDA含量、可溶性糖和总酚含量的增加;维持较高的硬度、可溶性蛋白质、纤维素和木质素含量;提高过氧化物酶(POD)、苯丙氨酸解氨酶(PAL)、肉桂醇脱氢酶(CAD)和贮藏前期过氧化氢酶(CAT)活性。由此表明,低温贮藏能更好地维持采后糙皮侧耳的贮藏品质,促进木质素的生物合成和积累,以1℃低温贮藏的糙皮侧耳品质更优。
中图分类号:
李甜竹, 孙玉文, 汪季涛, 甘德芳, 胡克玲. 不同贮藏温度对糙皮侧耳采后品质及木质素积累的影响[J]. 浙江农业学报, 2021, 33(2): 248-258.
LI Tianzhu, SUN Yuwen, WANG Jitao, GAN Defang, HU Keling. Effects of different storage temperature on quality and lignin accumulation in postharvest oyster mushrooms[J]. Acta Agriculturae Zhejiangensis, 2021, 33(2): 248-258.
图1 不同处理对糙皮侧耳硬度的影响 没有相同小写字母表示差异显著(P<0.05)。下同。
Fig.1 Effect of different treatments on the firmness of oyster mushrooms The values with different lowercase letters showed significant difference(P<0.05).The same as below.
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