贮藏温度对大球盖菇采后品质和挥发性风味成分影响

为研究贮藏温度对大球盖菇保鲜效果的影响，以新鲜大球盖菇为试材，于不同贮藏温度（0、15℃）下贮藏12 d，定期取样进行大球盖菇开伞率、腐烂率、失重率、色泽、硬度、咀嚼性及挥发性风味物质的测定。结果表明：15℃下新鲜大球盖菇贮藏期为4～6 d,0℃下贮藏12 d后品质良好。与15℃相比，0℃贮藏能显著降低大球盖菇的开伞率、腐烂率和失重率，更好地维持大球盖菇的硬度、咀嚼性和色泽。0℃贮藏12 d后大球盖菇腐烂率为12.12%，显著低于15℃贮藏组（95.45%,P<0.05）。3-辛醇、1-辛烯-3-醇、反-2-辛烯醛、壬醛、癸醛、3-辛酮、2-戊基呋喃是新鲜大球盖菇的特征风味物质，且3-辛醇和己醛是大球盖菇采后品质劣变的关键挥发性风味成分。与15℃贮藏组相比，0℃贮藏组大球盖菇电子鼻响应值更低，正己醇、己醛、壬醛等不良风味成分的相对气味活度值更低，并且挥发性风味物质种类更多。因此，0℃贮藏能有效保持大球盖菇的采后品质，抑制其风味劣变。

Effects of Storage Temperature on the Postharvest Quality and Volatile Flavor Components of Stropharia rugoso-annulata

To verify the effect of storage temperature on the preservation of Stropharia rugoso-annula, fresh Stropharia rugoso-annulata was stored at different temperatures (0, 15 ℃) for 12 days, and the cap opening rate, decay rate, weight loss rate, color, hardness, chewiness and volatile flavor compounds were determinated at regular time. The results showed that fresh Stropharia rugoso-annulata could be stored at 15 ℃ for about 4~6 days while exhibited good quality after storage for 12 days at 0 ℃. Compared with 15 ℃, Stropharia rugoso-annulata storage at 0 ℃ had lower cap opening rate, decay rate and weight loss rate, and higher hardness, chewiness and color. After 12 days of storage at 0 ℃, the decay rate of Stropharia rugoso-annulata was 12.12%, which was significantly lower than that of 15 ℃ group (95.45%, P<0.05). 3-Octanol, 1-octene-3-ol, (E)-2-octenal, nonanal, decanal, 3-octanone, 2-pentylfuran were the characteristic flavor substances in fresh Stropharia rugoso-annulata. In addition, the 3-octanol and hexanal were the key substances for the flavor deterioration of Stropharia rugoso-annulata. The electronic nose response values in the 0 ℃ group were lower than those in the 15 ℃ group. The relative odor activity values of hexanol, hexanal, nonanal and other bad flavor components in the 0 ℃ group were lower. Moreover, the 0 ℃ group contained more types of volatile flavor compounds. Thus, the 0 ℃ storage could effectively maintain the postharvest quality of Stropharia rugoso- annulata and inhibit its flavor deterioration.