巫光宏; 詹福建; 詹爱军; 李俊; 黄卓烈
华南农业大学生命科学学院; 华南农业大学生命科学学院; 华南农业大学生命科学学院; 华南农业大学生命科学学院; 华南农业大学生命科学学院 广东广州510642; 广东广州510642; 广东广州510642; 广东广州510642; 广东广州510642
【中文摘要】 姬菇子实体在5℃、25℃下贮藏6d,测定纤维素酶、淀粉酶、过氧化氢酶活性,研究其在采后衰老软化过程中的生理生化变化规律。结果表明,姬菇子实体在25℃贮藏56d,其纤维素酶、淀粉酶活性较5℃处理的高;贮藏4d,其过氧化氢酶活性较5℃处理的低,清除自由基的能力较弱,从而使25℃处理组的菇体易快速衰老软化,而5℃处理组贮藏15d不软化。研究表明,姬菇子实体采后贮藏保鲜与纤维素酶、淀粉酶、过氧化氢酶活性有关。
【英文摘要】 The activities of cellullase,amylase,catalase of Pleurotus cornucopiae fruitbodies stored for 6 days under the temperatures of 5℃ and 25℃ were determined in order to study the physiological and biochemical change law during the postharvest senescence and softening process.The results showed that Pleurotus cornucopiae fruitbodies stored in 25℃ had higher activities of cellullase and amylase,but lower activity of catalase than those stored in 5℃.So Pleurotus cornucopiae fruitbodies stored in 25℃ were senescence and soft quikly.Pleurotus cornucopiae fruitbodies stored for 1～6 days under 5℃ were not soft and had long storage life.This indicated that the fresh-keeping of Pleurotus cornucopiae fruitbodies had relationship with enzyme activities of cellullase,amylase,catalase during the postharvest storage period.
【中文关键词】 姬菇; 纤维素酶; 淀粉酶; 过氧化氢酶
【英文关键词】 Pleurotus Cornucopiae; Cellullase; Amylase; Catalase
【基金】华南农业大学大学生科技创新活动项目“姬菇在贮藏保鲜中的蛋白酶、淀粉酶活性变化研究”(编号:L04110)的部分研究内容
【文献出处】 食用菌学报,Acta Edulis Fungi,编辑部邮箱,2005年04期 【DOI】CNKI:SUN:SYJB.0.2005-04-004