采收方式对双孢菇采后品质与挥发性风味物质的影响

目的:探究双孢菇采收方式对其采后贮藏过程中品质变化及挥发性风味的影响.方法:双孢菇采收时进行切除根部与保留根部两种处理方式,分别在4?℃条件下贮藏15 d,探讨两种采收方式对双孢菇贮藏期表观品质、营养品质、相关酶活力及风味组分的变化.结果:不切根组能够显著抑制双孢菇贮藏过程中多酚氧化酶、过氧化物酶活力的上升及丙二醛含量...

Effect of Harvesting Method on the Quality and Volatile Flavor Compounds of Agaricus bisporus

Objective: To explore the effects of harvesting methods on the quality changes and volatile flavor compounds of Agaricus bisporus during storage. Methods: At harvest, Agaricus bisporus were divided into two groups: cutting out and not cutting out the root, and then stored at 4 ℃ for up to 15 days. The apparent quality, nutritional quality, browning-related enzyme activities, and flavor components of Agaricus bisporus were measured during storage. Results: The non-cutting method significantly inhibited the increase in polyphenol oxidase (PPO) and peroxidase (POD) activity and malondialdehyde (MDA) content in Agaricus bisporus during storage, attenuated membrane damage caused by lipid preoxidation, and delayed the decrease of the contents of nutrients such as total phenols and soluble sugars. In total, 55 and 50 volatile components were detected in Agaricus bisporus without and with roots during storage, respectively. The relative odor activity value (ROVA) analysis showed that 1-octene-3-ol, benzyl alcohol and 3-octanone were the dominant flavor compounds in Agaricus bisporus. The contents of isovaleraldehyde and 3-octanone increased significantly during the late storage period, both of which could be considered as an indicator of quality deterioration in Agaricus bisporus. This study further found that the contents of isovaleraldehyde and 3-octanone in the root-cutting groups was higher than those in the non-root-cutting group. Conclusion: At harvest, the non-root-cutting method can delay the browning and softening deterioration of Agaricus bisporus after harvest, and inhibit its flavor deterioration.