臭氧处理对香菇采后品质与生理的影响

摘要

以香菇为试材,分别采用2.14、4.28、6.42、8.56 mg·m-3浓度臭氧处理,通过测定分析4 ℃贮藏条件下香菇品质与生理指标的变化,探讨不同臭氧浓度对采后香菇贮藏品质及生理的影响.结果显示,在低温贮藏条件下,4.28 mg·m-3的臭氧处理能较好地保持香菇的感官品质,减少营养物质消耗,减轻菇体膜脂过氧化程度,延缓菇体衰老,有利于香菇保持较好的商品价值.但是臭氧浓度过高会导致香菇的代谢紊乱,使品质下降.%In the present study, local mushrooms were stored at 4 ℃ with 2.14, 4.28, 6.42, 8.56 mg·m-3 ozone treatment, respectively.Based on sensory evaluation and changes of nutrition quality and enzyme activity, the effects of ozone treatment on the postharvest quality of shiitake mushroom were studied.It was shown that 4.28 mg·m-3 ozone treatment showed better effects in preventing the decomposition of nutrients and membrane lipid peroxide, and thus favored anti-aging as well as keeping good commodity value.However, higher concentration of ozone may cause metabolic disorder and result in decline of shiitake mushroom quality.