1-MCP處理對竹蓀蛋采后生理及保鮮效果的影響

摘 要： 以采自貴州省織金縣茶店鄉(xiāng)和黔西市金碧鎮(zhèn)皂角林下仿野生栽培的新鮮竹蓀蛋為試材，在4℃冷藏條件下，研究了不同濃度1-甲基環(huán)丙烯（1-MCP）熏蒸處理對竹蓀蛋貯藏過程中品質(zhì)與生理生化指標(biāo)的影響。結(jié)果表明：貯藏到20 d時(shí)，經(jīng)20 μL/L 1-MCP處理的失重率最低為16.58%、內(nèi)聚性值最高為0.71、彈性值最高為3.24 N、腐爛率最低為25.00%，說明20 μL/L 1-MCP處理對抑制竹蓀蛋失重率的上升、保持竹蓀蛋的內(nèi)聚性、維持竹蓀蛋菌體的彈性和降低竹蓀蛋腐爛率的效果均最好；20 μL/L 1-MCP處理的白度值從貯藏初期到末期各階段的變化最小，說明其能夠較好地維持竹蓀蛋的白度值；5和20 μL/L 1-MCP處理在整個(gè)貯藏期能維持較低的PPO活性，說明高濃度1-MCP處理能夠有效抑制竹蓀蛋的PPO活性；當(dāng)貯藏至20 d時(shí)，1 μL/L 1-MCP處理的硬度值最高達(dá)17.27 N、咀嚼性值最高為40.94 mj，說明1 μL/L 1-MCP處理對維持竹蓀蛋硬度和抑制竹蓀蛋咀嚼性降低的效果最好。綜合考慮，紅托竹蓀蛋在4℃條件下貯藏時(shí)，以20 μL/L 1-MCP處理的效果最好。

關(guān)鍵詞： 竹蓀；1-MCP；采后生理；貯藏品質(zhì)

中圖分類號：S646.8；TS219" 文獻(xiàn)標(biāo)識碼：A 文章編號：1006-060X（2023）02-0069-04

Abstract： This paper has studied the effects of fumigation with different concentrations of 1-methylcyclopropene （1-MCP） on the quality and physicochemical indexes of Dictyophora indusiata stored at 4℃. The tested material was Dictyophora indusiata wild-simulatively"grown under the Gleditsia sinensis forests in Chadian Township of Zhijin County， and Jinbi Town of Qianxi City， Guizhou Province. The results showed that， on the 20th day of storage，" the lowest weight loss rate of 16.58%， the highest cohesion value of 0.71， the highest elasticity value of 3.24 N， and the lowest decay rate of 25.00% were achieved by 20 μL/L 1-MCP treatment， demonstrating that 20 μL/L 1-MCP treatment had the best effects on inhibiting the increase of weight loss rate， maintaining the cohesiveness and elasticity of the fungi bodies， and reducing the decay rate of the fungi bodies. The whiteness value of 20 μL/L 1-MCP treatment had the least change from the early stage to the late stage of storage， indicating that the treatment could better maintain the whiteness value of Dictyophora indusiata." After 5 or 20 μL/L 1-MCP treatments， PPO activity was maintained at a low level during the whole storage period， indicating that high concentrations of 1-MCP treatments could effectively inhibit PPO activity in Dictyophora indusiata. When stored for 20 days， the hardness and chewiness of 1 μL/L 1-MCP treatment was up to 17.27 N and 40.94 mj， respectively，" indicating that 1 μL/L 1-MCP treatment had the best effect on maintaining the hardness and inhibiting the decrease of chewiness of Dictyophora indusiata. Comprehensively considering all indicators， 20 μL/L 1-MCP is the optimal for storing Dictyophora indusiata" at 4℃.

Key words： Dictyophora indusiata; 1-MCP; postharvest physiology; storage quality

竹蓀（Dictyophora indusiata）又名竹參、竹菌，隸屬鬼筆目（Phallales）鬼筆科（Phallaceae）竹蓀屬（Dictyophora），其外形美，味鮮，營養(yǎng)豐富，素有“真菌皇后”“山珍之王”的美稱[1]，主要分布于貴州、云南、福建等地[2]。竹蓀蛋即竹蓀胚體，主要由蓀體、孢子、菌蓋和外包被4部分組成[3]。菌蛋采摘后由于呼吸作用、蒸騰作用加強(qiáng)，機(jī)械損傷、褐變、貯藏溫度不適等原因出現(xiàn)頂端龜裂，竹蓀破蛋、撒裙，汁液流出的現(xiàn)象，從而導(dǎo)致菌蛋很難儲藏保鮮[4]，進(jìn)而導(dǎo)致菌體皺縮軟化、表面褐變、品質(zhì)降低。……