Effect of modified atmosphere packaging (MAP) with low and superatmospheric oxygen on the quality and antioxidant enzyme system of golden needle mushrooms (Flammulina velutipes) during postharvest storage
Effect of modified atmosphere packaging (MAP) with low and superatmospheric oxygen on the quality and antioxidant enzyme system of golden needle mushrooms (Flammulina velutipes) during postharvest storage
复制标题
低氧和高氧气调包装（MAP）对金针菇采后贮藏品质和抗氧化酶系统的影响
DOI：
10.1007/s00217-011-1453-5
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发表时间：
2011-05-01
影响因子：
3.3
通讯作者：
Liu, Liu
中科院分区：
文献类型：
--
作者：
Wang, Cheng Tao;Wang, Chang Tao;Liu, Liu
为研究不同氧气浓度对金针菇贮藏品质和抗氧化酶系统的影响，采用低氧气和初始超大气氧气气调包装（MAP）对金针菇进行贮藏，并在贮藏0-34 d期间监测其采后生理变化，分析其与采后劣变相关的抗氧化酶和纤维素酶活性。在无氧或20-50%氧气的MAP贮藏条件下，金针菇因冷害和生理损伤，感官品质较差。这些伤害包括丙二醛和超氧阴离子水平的增加，同时观察到一定程度的布朗宁。在贮藏初期，超氧化物歧化酶、过氧化氢酶、过氧化物酶和多酚氧化酶等抗氧化酶系统被激活，以抑制活性氧的产生，减轻贮藏期间的伤害。然而，这些伤害也导致了贮藏后期金针菇的衰老，随后抗氧化酶系统的活性下降。在80%氧气的气调包装条件下贮藏，蘑菇抗氧化酶系统的活性最有利于延缓贮藏后期的衰老过程，贮藏结束前蘑菇的品质最好。具有高氧浓度的MAP（例如，80%的氧气量）可诱导出较高的抗氧化能力，显著降低鲜菇采后品质损失，提高鲜菇货架期。
To quantify the effect of oxygen concentrations on the quality and antioxidant enzyme system of stored golden needle mushroom, modified atmosphere packaging (MAP) with low and initial superatmospheric oxygen was applied during mushroom storage, and physiological changes associated with postharvest deterioration, activities of antioxidant enzymes, and of cellulase, were monitored during subsequent storage for 0–34 days. Golden needle mushrooms stored in MAP without oxygen or 20–50% oxygen rate had a poorer sensory quality because of chilling injury and physiological injury. These injuries included increased levels of malondialdehyde and superoxide anion whereas some extent of browning was observed. The antioxidant enzyme system, including superoxide dismutase, catalase, peroxidase, and polyphenol oxidase, was activated, to scavenge the reactive oxygen species to reduce injury during the initial storage period. However, these injuries also induced senescence of the stored golden needle mushroom during later storage, followed by a decrease in activities of the antioxidant enzymatic system. The activities of the antioxidant enzymatic system of the mushroom stored in MAP with 80% oxygen rate were the most favorable to delay the senescence process in the later period of storage, and the mushrooms had the best quality until the end of storage. MAP with high oxygen concentrations (e.g., 80% oxygen rate) can induce relatively high antioxidant capacity, significantly decrease postharvest quality loss and improve shelf life of fresh mushrooms.