食品与发酵工业 >

2025 , Vol. 51 >Issue 1: 250 - 258

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.038699

研究报告

1-MCP结合低压静电场复合处理对红托竹荪保鲜效果的影响

  • 李佳霖 ,
  • 陈家齐 ,
  • 赵吉春 ,
  • 李富华 ,
  • 明建
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  • 1(西南大学 食品科学学院,重庆,400715)
    2(西南大学宜宾研究院,四川 宜宾,644000)
    3(川渝共建特色食品重庆市重点实验室,重庆,400715)
第一作者:硕士研究生(明建教授为通信作者,E-mail:mingjian1972@163.com)

收稿日期: 2024-01-25

  修回日期: 2024-03-15

  网络出版日期: 2025-01-23

基金资助

宜宾市双城协议保障科研经费科技项目(XNDX2022020009)

收起

Effect of 1-MCP combined with low-voltage electrostatic field composite treatment on the preservation of Dictyophora rubrovalvata

  • LI Jialin ,
  • CHEN Jiaqi ,
  • ZHAO Jichun ,
  • LI Fuhua ,
  • MING Jian
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  • 1(College of Food Science, Southwest University, Chongqing 400715, China)
    2(Yibin Academy of Southwest University, Yibin 644000, China)
    3(Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China)

Received date: 2024-01-25

  Revised date: 2024-03-15

  Online published: 2025-01-23

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摘要

为探究不同保鲜方式对红托竹荪贮藏品质的影响,该文以四川宜宾“红托竹荪”为试验材料,采用1-甲基环丙烯(1-methylcyclopropene,1-MCP)缓释贴纸、低压静电场(low voltage electrostatic field, LVEF)处理方式将红托竹荪贮藏于4 ℃,相对湿度75%的冷库,分析其对红托竹荪外观品质、生理指标、营养成分和相关酶活性的影响,并结合相关性分析和主成分分析探讨红托竹荪贮藏期间品质差异。贮藏12 d后,与对照组相比,1-MCP+LVEF组可以缓解硬度下降和质量损失,有效提高还原糖、总酚和可溶性蛋白质含量等营养物质保有率,显著减轻膜脂过氧化的程度,维持细胞完整性。主成分分析提取出2个主成分,累积贡献率达到95.14%,结果表明,失重率、硬度、还原糖、抗坏血酸过氧化物酶活性等是影响红托竹荪贮藏品质的关键指标。综上,1-MCP+LVEF处理能够更好地维持红托竹荪的采后贮藏品质。该研究旨在为红托竹荪保鲜技术的开发提供理论依据,为红托竹荪储运销售提供新的思路。

关键词： 红托竹荪; 1-甲基环丙烯; 低压静电场; 复合处理; 贮藏品质

本文引用格式

李佳霖 , 陈家齐 , 赵吉春 , 李富华 , 明建 . 1-MCP结合低压静电场复合处理对红托竹荪保鲜效果的影响[J]. 食品与发酵工业, 2025 , 51(1) : 250 -258 . DOI: 10.13995/j.cnki.11-1802/ts.038699

Abstract

In order to investigate the effects of different preservation methods on the storage quality of Dictyophora rubrovalvata, the fresh D. rubrovalvata, from Yibin, Sichuan province, were treated by 1-methylcyclopropene (1-MCP) slow-release stickers and low-voltage electrostatic field (LVEF) and stored in a cold storage at 4 ℃, RH 75%.The appearance, physiological indexes, nutrients and related enzyme activities of Dictyophora rubrovalvata were examined, and correlation analysis and principal component analysis were used to investigate the differences in the storage quality of this mushroom.After 12 days of storage, compared with the CK group, the 1-MCP+LVEF group could alleviate the decrease in hardness and quality loss, effectively increase the retention rate of nutrients such as reducing sugar, total phenolics and soluble protein content, significantly reduce the degree of membrane lipid peroxidation, and maintain the integrity of mushroom cells.Two principal components were extracted, and their cumulative contribution rate reached 95.14% in the principal component analysis, which showed that weight loss rate, hardness, reducing sugar and ascorbic acid peroxidase activity were the key indexes affecting the storage quality of D. rubrovalvata.In conclusion, 1-MCP+LVEF preservation technology can better maintain the postharvest storage quality of D. rubrovalvata.This study aims to provide a theoretical basis for the development of the preservation technology of D. rubrovalvata and a new idea for its storage and marketing.

Key words： Dictyophora rubrovalvata; 1-methylcyclopropene; low voltage electrostatic field; composite treatment; storage quality

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