Abstract: The changes of physiological quality of Agaricus bisporus after storage at 4 ℃ for 3 d, 6 d, 10 d and 14 d were studied. The results showed that the hardness of A. bisporus decreased slowly under 4 ℃ preservation. Degradation of soluble protein and POD, SOD, CAT activity were slower. The content of V? decreased rapidly on the 3rd day and then maintained stable level. The level of MDA, which had remained stable, rose rapidly on the 10th day. The results showed that low temperature preservation had positive effect on quality of A. bisporus during storage and could prolong its shelf life.

Key words: Agaricus bisporus, low temperature preservation, physiological quality

摘要： 研究双孢蘑菇Agaricus bisporus在4 ℃环境下贮藏3、6、10、14 d后生理品质的变化情况。结果表明，在4 ℃低温保鲜环境下双孢蘑菇的硬度下降较慢，延缓了可溶性蛋白质和POD、SOD、CAT等酶的降解，V?含量在第3天迅速下降后，一直保持稳定的水平，MDA含量在贮藏第10天才迅速上升。说明低温保鲜对双孢蘑菇贮藏过程中的品质保持具有积极的正向作用，可延长双孢蘑菇的货架期。

关键词: 双孢蘑菇, 低温保鲜, 生理品质