巫光宏; 詹福建; 詹愛軍; 李俊; 黃卓烈
華南農業大學生命科學學院; 華南農業大學生命科學學院; 華南農業大學生命科學學院; 華南農業大學生命科學學院; 華南農業大學生命科學學院 廣東廣州510642; 廣東廣州510642; 廣東廣州510642; 廣東廣州510642; 廣東廣州510642

【中文摘要】 姬菇子實體在5℃、25℃下貯藏6d,測定纖維素酶、淀粉酶、過氧化氫酶活性,研究其在采后衰老軟化過程中的生理生化變化規律。結果表明,姬菇子實體在25℃貯藏56d,其纖維素酶、淀粉酶活性較5℃處理的高;貯藏4d,其過氧化氫酶活性較5℃處理的低,清除自由基的能力較弱,從而使25℃處理組的菇體易快速衰老軟化,而5℃處理組貯藏15d不軟化。研究表明,姬菇子實體采后貯藏保鮮與纖維素酶、淀粉酶、過氧化氫酶活性有關。

【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.

【中文關鍵詞】 姬菇; 纖維素酶; 淀粉酶; 過氧化氫酶
【英文關鍵詞】 Pleurotus Cornucopiae; Cellullase; Amylase; Catalase
【基金】華南農業大學大學生科技創新活動項目“姬菇在貯藏保鮮中的蛋白酶、淀粉酶活性變化研究”(編號:L04110)的部分研究內容

【文獻出處】 食用菌學報,Acta Edulis Fungi,編輯部郵箱,2005年04期 【DOI】CNKI:SUN:SYJB.0.2005-04-004