真空充氮热处理对鲜切双孢蘑菇自由基和保护酶的影响

为延缓鲜切双孢蘑菇的衰老进程,延长保鲜期,研究了不同真空度（0、-20、-40、-60、-80、-98 k Pa）下充氮热处理对鲜切双孢蘑菇贮藏中的超氧阴离子产生速率、过氧化氢（H2O2）含量、超氧化物歧化酶（SOD）和过氧化氢酶（CAT）活性、抗坏血酸过氧化物酶（APX）活性和抗坏血酸（As A）含量的影响。结果表明,在较低真空度（-20^-60 k Pa）,尤其是-40 k Pa充氮热处理可显著（p<0.05）提高SOD和CAT活性,降低了鲜切双孢蘑菇超氧阴离子产生速率,减少了H2O2的积累;高真空度（-98 k Pa）充氮热处理可显著提高鲜切双孢蘑菇As A含量;真空充氮热处理可抑制鲜切双孢蘑菇贮藏中APX活性的升高。 

Effects of filling nitrogen in vacuum combined with heat treatment on free radical and protective enzymes of fresh-cut Agaricus bisporus

In order to delay senescence and prolong the shelf-life of fresh-cut Agaricus bisporus,the effects of filling nitrogen in different vacuum(0,-20,-40,-60,-80,-98 k Pa) combined with heat treatment on superoxide anion production,hydrogen peroxide(H_2O_2) content,enzyme activities of superoxide dismutase(SOD),catalase(CAT) and ascorbate peroxidase(APX),and ascorbic acid(As A) content of fresh-cut Agaricus bisporus under cold storage were evaluated. Results showed that lower vacuum(-20~-60 k Pa),especially-40 k Pa filling nitrogen in vacuum with heat treatment significantly(p<0.05) decreased superoxide anion production and H_2O_2 accumulation, and increased activities of SOD and CAT of fresh- cut Agaricus bisporus. Higher vacuum(-98 k Pa) treatment enhanced As A content remarkably. Filling nitrogen in vacuum combined with heat treatment obviously inhibited APX activity of fresh-cut Agaricus bisporus.