Effects of Storage Temperature on the Postharvest Quality and Volatile Flavor Components of Stropharia rugoso-annulata
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摘要: 为研究贮藏温度对大球盖菇保鲜效果的影响，以新鲜大球盖菇为试材，于不同贮藏温度（0、15 ℃）下贮藏12 d，定期取样进行大球盖菇开伞率、腐烂率、失重率、色泽、硬度、咀嚼性及挥发性风味物质的测定。结果表明：15 ℃下新鲜大球盖菇贮藏期为4~6 d，0 ℃下贮藏12 d后品质良好。与15 ℃相比，0 ℃贮藏能显著降低大球盖菇的开伞率、腐烂率和失重率，更好地维持大球盖菇的硬度、咀嚼性和色泽。0 ℃贮藏12 d后大球盖菇腐烂率为12.12%，显著低于15 ℃贮藏组（95.45%，P<0.05）。3-辛醇、1-辛烯-3-醇、反-2-辛烯醛、壬醛、癸醛、3-辛酮、2-戊基呋喃是新鲜大球盖菇的特征风味物质，且3-辛醇和己醛是大球盖菇采后品质劣变的关键挥发性风味成分。与15 ℃贮藏组相比，0 ℃贮藏组大球盖菇电子鼻响应值更低，正己醇、己醛、壬醛等不良风味成分的相对气味活度值更低，并且挥发性风味物质种类更多。因此，0 ℃贮藏能有效保持大球盖菇的采后品质，抑制其风味劣变。Abstract: To verify the effect of storage temperature on the preservation of Stropharia rugoso-annula, fresh Stropharia rugoso-annulata was stored at different temperatures (0, 15 ℃) for 12 days, and the cap opening rate, decay rate, weight loss rate, color, hardness, chewiness and volatile flavor compounds were determinated at regular time. The results showed that fresh Stropharia rugoso-annulata could be stored at 15 ℃ for about 4~6 days while exhibited good quality after storage for 12 days at 0 ℃. Compared with 15 ℃, Stropharia rugoso-annulata storage at 0 ℃ had lower cap opening rate, decay rate and weight loss rate, and higher hardness, chewiness and color. After 12 days of storage at 0 ℃, the decay rate of Stropharia rugoso-annulata was 12.12%, which was significantly lower than that of 15 ℃ group (95.45%, P<0.05). 3-Octanol, 1-octene-3-ol, (E)-2-octenal, nonanal, decanal, 3-octanone, 2-pentylfuran were the characteristic flavor substances in fresh Stropharia rugoso-annulata. In addition, the 3-octanol and hexanal were the key substances for the flavor deterioration of Stropharia rugoso-annulata. The electronic nose response values in the 0 ℃ group were lower than those in the 15 ℃ group. The relative odor activity values of hexanol, hexanal, nonanal and other bad flavor components in the 0 ℃ group were lower. Moreover, the 0 ℃ group contained more types of volatile flavor compounds. Thus, the 0 ℃ storage could effectively maintain the postharvest quality of Stropharia rugoso- annulata and inhibit its flavor deterioration.
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Key words:
- Stropharia rugoso-annulata /
- storage /
- temperature /
- quality /
- volatile flavor components
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图 2 不同贮藏温度对大球盖菇开伞率（a）、腐烂率（b）、失重率（c）的影响
Figure 2. Effect of different storage temperatures on cap opening rate (a), decay rate (b) and weight loss rate (c) of Stropharia rugoso-annulata
注：因大球盖菇样品腐烂，15 ℃贮藏组第10 d和12 d无法进行失重率测定。
图 3 不同贮藏温度对大球盖菇硬度（a）和咀嚼性（b）的影响
Figure 3. Effect of different storage temperatures on hardness (a) and chewiness (b) of Stropharia rugoso-annulata
注：因大球盖菇样品腐烂，15 ℃贮藏组第10 d和12 d无法进行硬度和咀嚼性测定。
图 4 不同贮藏温度下大球盖菇的挥发性物质分类
Figure 4. Classification of volatile substances of Stropharia rugoso-annulata at different storage temperatures
图 5 0 ℃（a）和 15 ℃（b）贮藏下大球盖菇的电子鼻雷达指纹图
Figure 5. Fingerprint chart of electronic nose of Stropharia rugoso-annulata storage at 0 ℃ (a) and 15 ℃ (b)
图 6 不同贮藏温度下大球盖菇的电子鼻主成分分析
Figure 6. PCA of electronic nose of Stropharia rugoso-annulata at different storage temperatures
注：因第12 d时只对0 ℃贮藏组进行了电子鼻检测，无法进行准确的PCA分析，故12 d时PCA数据缺失。
表 1 电子鼻传感器对应敏感物质类型
Table 1. Sensitive substance type of each electronic nose sensor
序号 传感器名称 敏感物质类型 1 LY2/LG 氯、氟、氮氧化合物、硫化物 2 LY2/G 氨、胺类化合物、氮氧化合物 3 LY2/AA 乙醇、丙酮、氨 4 LY2/GH 氨、胺类化合物 5 LY2/gCTL 硫化物 6 LY2/gCT 丙烷、丁烷 7 T30/1 极性化合物、氯化氢 8 P10/1 非极性；碳氢化合物、氨、氯 9 P10/2 非极性；甲烷、乙烷 10 P40/1 氟、氯 11 T70/2 甲苯、二甲苯、一氧化碳 12 PA/2 乙醇、氨水、胺类化合物 13 P30/1 碳氢化合物、氨、乙醇 14 P40/2 氯、硫化氢、氟化物 15 P30/2 硫化氢、酮 16 T40/2 氯 17 T40/1 氟 
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表 2 不同贮藏温度下大球盖菇挥发性物质变化
Table 2. Changes of volatile substances of Stropharia rugoso-annulata at different storage temperatures
序号 化合物名称 相对含量（%） 0 d 4 d 8 d 12 d 0 ℃ 15 ℃ 0 ℃ 15 ℃ 0 ℃ 15 ℃ 0 ℃ 醇类 1 正己醇 9.21 18.17 18.52 18.00 46.39 22.16 18.86 2 3-辛醇 18.31 7.89 6.63 11.20 4.07 10.88 11.96 3 1-辛烯-3-醇 3.71 5.95 0.77 1.87 1.04 1.69 10.35 4 庚醇 − − − 0.76 0.72 0.48 0.53 5 1-戊醇 − − − 1.67 0.23 − − 6 顺-3-壬烯-1-醇 − − − − − − 0.12 7 2-亚甲基环己醇 − − 0.18 − − − − 8 3,5-辛二烯-2-醇 − − − − − − 0.05 9 1,10-癸二醇 − 0.63 − − − − − 10 芳樟醇 − − − − − 0.12 − 11 4-乙基-1-辛炔-3-醇 − − − − − 1.02 − 醛类 12 己醛 1.16 1.80 0.55 − 7.85 3.58 2.67 13 苯乙醛 0.34 0.53 0.60 0.56 0.39 − 0.69 14 反-2-辛烯醛 0.26 0.57 0.22 0.32 0.46 0.26 0.76 15 壬醛 0.14 0.32 0.19 0.21 0.27 0.24 0.83 16 癸醛 0.11 0.23 0.12 0.08 0.07 0.07 0.30 17 苯甲醛 − 0.25 − 0.36 − 4.41 0.28 18 反式-2,4-癸二烯醛 − − − − − − 0.74 酮类 19 3-辛酮 26.50 12.16 6.87 12.95 2.45 13.14 23.63 20 香叶基丙酮 − − − − − − 0.11 21 右旋香芹酮 − − − − − − 0.10 22 2-丙酮基环戊酮 − − 0.15 0.30 0.45 0.30 0.62 23 甲基壬基甲酮 − 0.24 − − − 0.25 − 酯类 24 甲酸庚酯 − 0.37 0.28 − − − − 25 γ-壬内酯 − − − − 0.42 − 0.61 26 4-甲氧基苯甲酸甲酯 − − − − − − 0.58 27 反式-2-十二烯-1-羟基-三氟乙酸酯 − − − − − 1.20 2.09 28 甲酸辛酯 − 0.39 − − − − 0.78 烯烃类 29 （Z）-3-乙基-2-甲基-1,3-己二烯 0.65 1.14 − − 1.37 − − 30 右旋萜二烯 − − 0.07 − − − 0.30 烷烃类 31 1,3,3,4-四甲基-2-氧杂双环[2.2.0]己烷 0.20 − − − − − − 32 1,2-环氧环庚烷 − − − − 0.19 − − 33 1-硝基己烷 − − − − − 0.12 − 酚类 34 4-仲丁基-2,6-二叔丁基苯酚 − − 0.11 − − − 0.15 呋喃类 35 2-戊基呋喃 0.26 0.70 0.63 1.06 1.03 0.83 0.89 吡嗪 36 2-甲氧基-3-仲丁基吡嗪 − − 0.16 − − − − 其他 37 2-甲基萘 − − − − 0.16 − 0.62 38 萘 − − − − 0.13 − − 39 1,3-二甲基萘 − − − − − − 0.18 40 邻异丙基甲苯 − − − − − − 0.08 41 1-乙烯基-氮杂环丙啶 − − − − − − 0.18 42 苯并噻唑 − − − − − − 0.26 43 偶氮二异丁腈 − − − − − − 0.16 44 6-甲基苯并噻吩 − − − − − − 0.06 45 1-甲基-2,3-二氢吲哚 − − − − − − 0.08 46 2,7-二甲基萘 − − − − − − 0.16 注:因大球盖菇样品腐烂，15 ℃贮藏组第12 d无法进行挥发性物质检测，图4~图6和表3同；“-”表示未检测到该物质，表3同。
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表 3 不同贮藏温度下大球盖菇挥发性物质的ROAV值
Table 3. ROAV values of volatile substances in Stropharia rugoso-annulata at different storage temperatures
挥发性成分 阈值（μg/kg） ROAV值 0 d 4 d 8 d 12 d 0 ℃ 15 ℃ 0 ℃ 15 ℃ 0 ℃ 15℃ 0℃ 醇类 正己醇 250 0.99 1.22 0.05 3.85 10.64 5.24 0.71 3-辛醇 18 27.42 7.37 0.23 33.27 12.96 35.77 6.29 1-辛烯-3-醇 1 100 100 0.48 100 59.62 100 97.91 庚醇 3 − − − 13.55 13.76 9.47 1.67 1-戊醇 4000 − − − 0.02 − − − 芳樟醇 6 − − − − − 1.18 − 醛类 己醛 4.5 6.95 6.72 0.08 − 100 47.07 5.61 苯乙醛 4 2.29 2.23 0.09 7.49 5.59 − 1.63 反-2-辛烯醛 3 2.34 3.19 0.05 5.70 8.79 5.13 2.40 壬醛 1 3.77 5.38 0.12 11.23 15.48 14.20 7.85 癸醛 0.1 29.65 38.66 0.75 42.78 40.13 41.42 28.38 反式-2,4-癸二烯醛 0.07 − − − − − − 100 苯甲醛 350 − 0.01 − 0.06 − 0.75 − 酮类 3-辛酮 28 25.51 7.30 0.15 24.73 5.02 27.77 7.98 酯类 γ-壬内酯 65 − − − − 0.37 − 0.09 呋喃类 2-戊基呋喃 6 1.17 1.96 0.07 9.45 9.84 8.19 1.40 吡嗪 2-甲氧基-3-仲丁基吡嗪 0.001 − − 100 − − − −
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