食用菌采后品质劣变相关的生理生化变化
详细信息Physiological and biochemical variations in postharvest mushrooms related to their quality deterioration
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摘要: 食用菌已经成为现代饮食结构中的重要组成部分。但是采后食用菌不耐储存,会发生许多生理生化变化,包括组织褐变,细胞壁结构变化,最终导致褐变、子实体老化等品质劣变。这些生理生化变化是按照一定程序,因此伴随着相关基因表达的变化,这些基因表达的变化促进了生理生化的变化。本文主要简述了采后食用菌老化、细胞壁结构变化以及褐变相关的生理生化变化。Abstract: Mushroom has become an important part in modern dietary structure. But collected mushrooms are not easy to store due to rapid physiological and biochemical changes, including tissue browning and change of cell wall, which would result in some quality deterioration like browning, ageing of sporocarp, etc. These physiological and biochemical changes are generated on the basis of genetic procedures, so they are driven by relative gene expression variations. This review mainly summarized changes in post harvest mushrooms such as ageing, cell wall change, and browning in association with physiological and biochemical variations.
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Keywords:
- mushroom /
- browning /
- senescence
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