【摘要】 为延长猴头菇保鲜期，研究臭氧、气调和复合保鲜剂对猴头菇生理品质的影响。结果表明：试验保鲜方式均可降低猴头菇呼吸强度、减少失重率、降低细胞膜透性、减轻褐变程度、抑制多酚氧化酶活性(PPO)。其中气调保鲜组A2:4%氧气，18%二氧化碳,78%氮气保鲜效果最佳，较对照组呼吸强度和褐变度分别降低了26.32%和41.16%,失重率和细胞膜透性分别减小0.13%和6.07%,过氧化氢酶(CAT)活性提高了43.88%,PPO活性下降了38.37%,有效减缓了猴头菇的腐败变质，为猴头菇保鲜技术提供了参考。更多还原

【Abstract】 To extend the shelf life of fresh Hericium erinaceus,the effects of ozone, modified atmosphere packaging(MAP) and compound preservatives on the physiological quality of Hericium erinaceus were studied. The results indicated that the tested preservation methods could reduce the respiratory intensity, weight loss rate, cell membrane permeability, browning degree, and inhibit the activity of polyphenol oxidase(PPO) in Hericium erinaceus. Among them, the optimal preservation effect was achieved with modified atmosphere packaging group A2, which consisted of 4% oxygen, 18% carbon dioxide, and 78% nitrogen. Compared with the control group, the respiratory intensity and browning degree were reduced by 26.32% and 41.16%, respectively. The weight loss rate and cell membrane permeability were reduced by 0.13% and 6.07%, respectively. Additionally, the catalase(CAT) activity increased by 43.88%, and the PPO activity decreased by 38.37%. These conditions effectively slowed down the spoilage of Hericium erinaceus and providing a reference for its preservation technology.更多还原