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1 5 6 Vol. 5 No Journal of Food Safety and Quality Jun., , 2, 赵天鹏 3 1,, 郜海燕 3 1,, 周拥军 3, 陶菲 (1., ; 2., ; 3., ) 1, 3* 摘要 :,,,,,,,,, 关键词 : ; ; ; Study on autolysis mechanism of mushroom ZHAO Tian-Peng 1, 2, 3, GAO Hai-Yan 1, 3, ZHOU Yong-Jun 1, 3 1, 3*, TAO Fei (1. Institute of Food Science, Zhejiang Academy of Agricultural Science, Hangzhou , China; 2. College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei , China; 3. Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Hangzhou , China) ABSTRACT: 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. KEY WORDS: mushroom; autolysis; cell wall metabolism; ultrastructure 基金项目 : ( ) ( ) ( ) (Y307575) Fund: Supported by National Natural Science Foundation of China( ), Agro-Scientific Research in the Public Interest ( ), and Natural Science Foundation of Zhejiang Province(Y307575) * 通讯作者 :,, taofei02@163.com *Corresponding author: TAO Fei, Associate Professor, Institute of Food Science, Zhejiang Academy of Agricultural Science, No.298, Shiqiao Road, Hangzhou 31000, China. taofei02@163.com

2 引言,, , 1700, 2000, [1] 60,, [2],,, 100 g, 3.98 g, 3.7 g, 0.2 g, 3.0 g, 0.8 g, 17, 8 [3],,, [4,5],,, ;,,,, [6] [7],,, 2 食用菌自溶的研究现状 2.1 自溶定义,,,, [8] :,, :,,,,, [9,10] 2.2 食用菌自溶,, ; Doores [11], [12],,,,,, [13] [14],,,, 3 与自溶相关的生理代谢 3.1 细胞壁物质组成及代谢,, [15] nm, 30%, (β-1,3 β-1,6 α-1,3 ),, [16] 2 :, ( ),, [17], [18],,,,,, [19] 几丁质的代谢, [20] Chen [21] 44% Bowman [22],,, β-1,4, N- [23] Jiang [24] M(0), 2 M(1), 4 M(2), 4 16 d,,, M(2),, M(0), CO 2, Lim [25]

3 6, : h, PCR Chen [26],,, 葡聚糖的代谢 D- β-1,2 β-1,3 β-1,4 β-1,6 [27] : [28] [29] Coprinopsis cinerea [30] [31], β-1,3 β-1,6 [32], β-1,3 β-1,3, β-1,3 Camelini [33] β-, β- : 果胶物质的代谢, [34],, [35] α-1,4,, [36] : Brummell [37], [ ], :, -OR -OCH 3,,,, -OR -OH,,, -OR -OH, [38] [39] CaCl 2,,,, 纤维素的代谢 β-1,4, 2000, [40] [41] [42] 5 25, 25,, 25 (Cx) 5 [ ] (PG) Cx, PG Cx,,, 3.2 膜脂过氧化,,,,,, [43] [44],, (MDA),, [45] (O 2- ) MDA,,, [46] (SOD) (CAT) (POD), (LOX) (PPO) O 2- -OH,, [47] (0 2, 90% 95%) CaCl 2 (0.5% 1% 2%),, 0.5% O 2-, LOX, POD SOD CAT,, 4 超微结构变化, [48],, [49] [50],,,,,,, [51]

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Microsoft Word 陶 菲.doc

Microsoft Word 陶菲.doc