Effects Of Different Treatments On Postharvest Quality And Physiology Of Lentinula Edodes

Lentinula edodes is delicious,unique taste,with high edible and nutritional value.But after harvest from the medium,lentinula edodes loss its external supply,therefore it will consume the stored nutrients to growth.The strong breathing leads lentinula edodes to a decrease in the sensory quality,flavor and taste.In addition,there is no protective structure on the surface of the lentinula edodes,and this will make it susceptible to microbial infection,leading to accelerated aging and short storage period.In room temperature,it is very perishable and can only be storaged about 3～7 days.So finding a method to keep its shelf life and commodity has very important significance.This work took lentinula edodes as the test material,through the stress dehydration treatment,different concentrations of ozone treatment and vacuum packaging processing to the lentinula edodes,the physiological and biochemical changes during storage were studied.The results of the study are as follows:1.This experiment was used water loss percentage 0%(CK),3%,6%,9%and 12%five degrees of the stress dehydration to deal with the lentinula edodes and stored in 4℃±0.5℃,to research its storage quality and physiological characters.The results showed that during the storage period,compared with the control group,stress dehydration treatment to the lentinula edodes could maintain better hardness,high content of soluble sugar and could maintain the CAT,POD and SOD activity at higher level,inhibited the activity of PPO increased in the latter storage period,which was conducive to slow aging.Suppress a decrease in the content of total soluble protein and nutrient sugar,the treatment of lentinula edodes with dehydration promoted the increase of MDA content,which was disadvantage to the storage and preservation.On the whole,the condition of stress dehydration treatment was better than that of no treatment,and 9%of the treatment effect was obvious,and the storage time could be prolonged by about 7 days.2.This experiment was used ozone concentration of 0(CK),1ppm,2ppm,3ppm and 4ppm five concentrations of ozone to deal with the lentinula edodes and stored in 4℃±0.5 ℃,to research its storage quality and physiological characters.The results showed that during the storage period,the suitable concentration of ozone treatment could maintain the color and decrease hardness of lentinula edodes during storage,reducing protein,soluble sugar and other nutrients consumption,delaying lipid peroxidation,maintain a good commercial value.In the whole storage period,the protective enzyme activity of SOD,CAT and POD remained high.But too high ozone treatment would cause the its physiological metabolism disorder due to the high concentration of ozone,leading to the quality decline in the storage.Therefore,this study suggests that the appropriate concentration of ozone treatment can effectively inhibit the various physiological metabolic activities,delay the aging process,2 ppm storage effect is the most obvious.3.This experiment was used vacuum degree of 0(CK),0.03MPa,0.06MPa and 0.09MPa four decompression degrees of vacuum packaging to deal with lentinula edodes and stored in 4℃±0.5℃,to research its storage quality and physiological characters.The results showed that during the storage period,,vacuum packaging could maintain better sensory quality in the latter storage period,the soluble protein and soluble sugar were maintained at a high level,at the same time decreased MDA contents and conductivity.In the enzyme activity,vacuum packaging could delay the maximum of SOD,POD and CAT activity time,and maintain a high level in latter storage period,and inhibit the activity of PPO,delay the senescence of fruit browning of lentinula edodes,which is favorable for the preservation of lentinula edodes.In addition,the higher vacuum degree,the better preservation effect,0.09MPa vacuum fresh-keeping packaging treatment could keep it in good quality within 25 days.