【摘要】 研究了草菇的冷藏适温、冷害及有关生理变化。结果表明，草菇在 １５℃贮藏 ９６ ｈ，失重率仅３％，开伞率仅９％，无褐变，能基本保持原有品质。 ５℃，１０℃下贮藏的草菇均出现不同程度的冷害症状，主要表现为自溶、渗水、褐变、异味等。草菇冷害导致丙二醛（ＭＤＡ）的累积和相对电导率的增加，表明冷害促进了膜脂过氧化，从而加速了品质劣变。草菇在贮藏过程中表现出多酚氧化酶（ＰＰＯ）活性与褐变程度不一致的现象，这主要是由于ＰＰＯ与底物区域化分布的结果。更多还原

【Abstract】 Optimum storage temperature, chilling injury and physiological changes of straw mushroom were studied. The results indicated that the optimum storage temperature for straw mushroom was 15℃. The straw mushroom stored at 15℃ for 4 days showed no browning and better quality with only 9 % open caps and 3 % weight loss. The straw mushroom stored at 5℃ and 10 ℃ showed chilling injury symptoms such as autolysis, water exudation, browning and unpleasant smell. Chilling injury resulted in MDA accumulation and membrane permeability increase, indicating that chilling injury promoted membrane lipid peroxidation and hence accelerated disintegration of cell structure and deterioration of the quality of the mushroom. The results also showed that the PPO activity of the straw mushroom failed to correspond with the browning as a result of compartmentation of polyphenol oxidase and its substrates.更多还原