【摘要】 探究外源ATP处理对羊肚菌采后理化性质和挥发性呈香物质的影响,为羊肚菌保鲜方法的探索提供理论基础。新鲜羊肚菌用0.5 mmol/L和0.7 mmol/L ATP溶液浸泡处理后4℃贮藏,测定储藏期间水分活度、细菌总数、PPO酶活、还原性糖含量、脂质氧化水平、挥发性呈香物质。与对照相比,0.5 mmol/L ATP处理组在储藏期间的水分活度和菌落总数降低,还原糖含量减少,脂质氧化程度降低。ATP处理可以提高羊肚菌关键挥发性呈香物质的含量,如2-甲基丁醛、苯乙醛、反-2-辛烯醛、1-辛烯-3-醇、1,2-二甲基-3-辛酮。0.5 mmol/L ATP处理可以较好地保持羊肚菌采后储藏期间的生理特性和香味特征。更多还原

【Abstract】 To explore the effects of ATP treatment on the physicochemical properties and volatile constituents of Morchella after harvest, and to explore Morchella preservation methods. Morchella was immersed in 0.5 mmol/L and 0.7 mmol/L ATP solution, before stored at 4 °C. The water activity, colony count, PPO activity, reducing sugar content, lipid oxidation level and volatile compounds were detected during storage.Compared with the control, the water activity, colony count, the reducing sugar content and the degree of lipid oxidation decreased in the 0.5-mmol/L-ATP-treated group, in which the content of volatile compounds,including 2-methylbutanal, phenylacetaldehyde, trans-2-octenal, 1-octene-3-ol, 1,2-dimethyl-3-octanone, were significantly increased. 0.5 mmol/L ATP treatment can maintain the physiological characteristics and flavor characteristics of Morchella during storage.更多还原