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《Chinese Journal of Tropical Crops》 2000-04
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Low-temperature Storage of Straw Mushroom and Its Physiological Changes

Duan Xuewu Pang Xuequn Zhang Zhaoqi ( Dept. of Hort., South China Agric. Univ., Guangzhou 510642; College of Biotechnology, South China Agric. Univ., Guangzhou 510642, China )  
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.
【CateGory Index】: S646
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