食用菌菌体自溶机制的研究进展
食用菌营养丰富, 具有一定的药用价值, 已成为我国重要的经济作物之一。但由于食用菌水分含量较高, 菌体细嫩没有保护结构, 采后代谢旺盛, 使其不易保鲜且容易发生自溶现象。食用菌菌体自溶是引起其采后损失的主要原因, 严重影响其食用品质和商品价值, 是限制食用菌贮运保鲜的关键因素之一。因此有必要对食用菌自溶的相关物质、影响因子和可能的发生机制进行深入系统地研究, 明确其参与的主要成分和发生机制, 为进一步的调控研究和应用奠定基础。本文综述了食用菌在自溶过程中几丁质、葡聚糖、果胶等细胞壁物质的代谢、细胞膜脂氧化及超微结构的变化, 探讨了食用菌的自溶机制, 为其贮藏保鲜提供理论依据。
As one of important economic crops, mushroom is rich in nutrition and has some medicinal value. Mushroom is hard to preserve due to its high water content, strong physiological metabolism and is lack of protecting structure. All of these shortcomings make autolysis of mushroom easier. The autolysis of mushroom is one of major reasons that lead to the economy loss and seriously affects their eating quality and value of the goods. Furthermore it has become a key limiting factor for the storage of mushroom. It’s necessary to research the autolysis-related substance, factors, and the possible mechanism deeply. We need find out major components and mechanisms of autolysis, so that we can be ready for further regulation study and application. This paper reviewed the metabolism of chitin, glucan, pectin and other cell wall material, and it also reviewed membrane lipid peroxidation and changes of ultrastructure during autolysing, so that we can explore the mechanism of autolysis and provide some theoretical basis for the storage of mushroom.
标题：食用菌菌体自溶机制的研究进展
英文标题：Study on autolysis mechanism of mushroom
作者：
赵天鹏 浙江省农业科学院食品科学研究所；安徽农业大学茶与食品科技学院；浙江省果蔬保鲜与加工技术研究重点实验室
郜海燕 浙江省农业科学院食品科学研究所；浙江省果蔬保鲜与加工技术研究重点实验室
周拥军 浙江省农业科学院食品科学研究所；浙江省果蔬保鲜与加工技术研究重点实验室
陶菲 浙江省农业科学院食品科学研究所；浙江省果蔬保鲜与加工技术研究重点实验室
中文关键词:食用菌,自溶,细胞壁代谢,超微结构,
英文关键词:mushroom,autolysis,cell wall metabolism,ultrastructure,
发表日期：2014-05-08
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