超声处理对鹿茸菇贮藏品质的影响

为探究超声处理对鹿茸菇贮藏品质的影响，本实验以新鲜鹿茸菇为试材，经超声(35 kHz、300 W)处理10 min后，测定鹿茸菇感官品质及能量代谢相关酶等相关指标。结果表明，超声处理相较于对照组可以维持鹿茸菇较高的亮度，并保持较高的总蛋白、抗坏血酸、谷胱甘肽含量，提高总超氧化物歧化酶活力，明显降低褐变程度。与对照组相比，贮藏期间超声处理组ATP、还原型烟酰胺腺嘌呤二核苷酸磷酸(nicotinamide adenine dinucleotide phosphate,NADPH)、氧化型NADPH(oxidized NADPH,NADP⁺)含量处于较高水平，6-磷酸葡萄糖脱氢酶、H⁺K⁺-ATPase、Na⁺K⁺-ATPase、Ca²⁺Mg²⁺-ATPase活力较高，表明超声处理延缓了鹿茸菇品质劣变现象。因此，超声保鲜可以为采后食用菌保鲜提供参考。

Effect of Ultrasound Treatment on the Storage Quality of Lyophyllum decastes

In order to explore the effect of ultrasound (US) treatment on the storage quality of Lyophyllum decastes, the sensory quality and energy metabolism-related enzyme activities of the fresh mushroom were measured after US treatment (at 35 kHz frequency and 300 W power) for 10 min. The results showed that US treatment could maintain a higher level of brightness (L* value) and higher contents of total protein (TP), ascorbic acid (AsA), and glutathione (GSH), and increase the activity of total superoxide dismutase (T-SOD), as well as significantly reduce the degree of browning compared to the untreated control group. The contents of adenosine triphosphate (ATP), nicotinamide adenine dinucleotide phosphate (NADPH), and oxidized?NADPH (NADP+) were higher in the US treatment group, and so was the activity of glucose-6-phosphate dehydrogenase (G6PDH), H+K+-ATPase, Na+K+-ATPase, and Ca2+Mg2+-ATPase, indicating that US treatment could slow down the quality deterioration of L. decastes. Therefore, US can be used for the preservation of postharvest edible fungi.