The Influence on Storage Quality of Pleurotus Eryngii by 1-Methylcyclopropene Treatment

摘要

The paper is concerned with 1-MCP effect on post-harvest Pleurotus eryngii weight loss rate, polyphenol oxidase (PPO) activity and fruit body microstructure at different storage stage. The results showed that compared with control group, the weight loss rate and PPO activity were decreased by 5.94% and 37.38%, and its microstructure had least change after 14d when treated with 0.3μL/L 1-MCP. The weight loss rate and PPO activity also decreased by 5.42% and 33.98% respectively with least change in fruit body microstructure after 14d when treated with 1-MCP for 24h. It proved that the optimal 1-MCP processing concentration is 0.3μL/L and the most appropriate processing time is 24h. These processing conditions slowed down the weight loss rate and browning level, also reduced the change of fruit bodies microstructure and extended storage period.