CAJ | 학술논문

　　双孢菇在贮藏中后期出现的软化自溶是影响其品质和商品价值的瓶颈问题，研究真空预冷处理对其细胞壁物质组分和微观结构的影响，可为有效控制双孢菇自溶提供理论依据。为探讨真空预冷处理对双孢蘑菇细胞壁和微观结构的影响，该试验研究了在真空预冷前后及后续贮藏过程中双孢蘑菇的粗纤维和纤维素酶活性、原果胶含量、可溶性果胶、果胶酶活性和超微结构的变化规律。结果表明：真空预冷处理通过抑制双孢蘑菇中的纤维素酶和多聚半乳糖醛酸酶的活性上升，在贮藏末期对照样品的粗纤维质量分数为预冷样品的58.0%，原果胶质量分数为预冷样品的62.07%。经真空预冷处理样品的菌丝中空管状结构和相互交织的网状菌丝体结构都比对照样品保持得完整。
　　쌍포고재저장중후기출현적연화자용시영향기품질화상품개치적병경문제，연구진공예랭처리대기세포벽물질조분화미관결구적영향，가위유효공제쌍포고자용제공이론의거。위탐토진공예랭처리대쌍포마고세포벽화미관결구적영향，해시험연구료재진공예랭전후급후속저장과정중쌍포마고적조섬유화섬유소매활성、원과효함량、가용성과효、과효매활성화초미결구적변화규률。결과표명：진공예랭처리통과억제쌍포마고중적섬유소매화다취반유당철산매적활성상승，재저장말기대조양품적조섬유질량분수위예랭양품적58.0%，원과효질량분수위예랭양품적62.07%。경진공예랭처리양품적균사중공관상결구화상호교직적망상균사체결구도비대조양품보지득완정。
Vacuum cooling is a rapid cooling technique extensively used for cooling some agricultural and food products. The vacuum cooling technology is now gradually applied to the precooling treatment of agricultural products due to the advantages of quick cooling, easy operation, no constraint of packing containers, and energy savings. Consumption of Agaricus bisporus has increased substantially because of its delicacy, flavor and nutritional value. Agaricus bisporus is an excellent source of several essential amino acids, vitamins (B2, niacin, and folates), and minerals (potassium, phosphorus, zinc, and copper). Agaricus bisporus has a short shelf life of 3-4 days compared to most vegetables at ambient temperatures because it has no cuticle to protect it from physical or microbial attack or water loss. Loss of quality is caused by morphological changes due to maturation, discoloration, changes in texture and flavor, and losses of nutrients. Textural changes of fruits are accompanied by loss of neutral sugars, solubilization and depolymerization of the polysaccharides of the cell wall, and rearrangements of their associations, as the result of the combined action of several cell wall-modifying enzymes, acting in both pectic and hemicellulosic fractions. Recent studies on the structure of the plant cell wall have disclosed a large number and type of biochemical linkages between the components. Such linkages are potential targets for enzymatic action and draw attention to the putative involvement of several members of enzymes able to act and modify its structure in a developmental and coordinated way. The objective of this study was to determine the effect of vacuum cooling treatment on cell wall compositional changes and ultrastructure in fresh mushrooms during 15 d of post-harvest storage at 4℃. In this study, we investigated the change of cellulose content, cellulose activity, propectin content, WSP content, and the PG activity of Agaricus bisporus before and after vacuum cooling. We also studied changes in those properties during storage. The results showed that vacuum cooling treatment could retard the increase of cellulose activity and PG activity and slow down the reduction of cellulose content and propectin content. At the end of storage, the contents of cellulose and propectin of Agaricus bisporus without vacuum cooling treatment were decreased by an average of 58.0% and 62.07%, respectively. The significant difference was found between the Agaricus bisporus without and with vacuum cooling treatment (P<0.05). No sign of damage could be observed as a result of vacuum cooling the Agaricus bisporus. During the storage, the Agaricus bisporus with vacuum cooling treatment retained its structure better than without vacuum cooling.