It is difficult to keep the fruiting-body of fresh. This study investigated the relationship between energy deficit and quality deterioration in post-harvest after ε-polylysine (ε-PL) and 1-methylcyclopropene (1-MCP) treatment and then stored at 15±1 °C for 6d The sensory quality, physiological and biochemical parameters, and the gene expression levels of key enzymes of the glucose and energy metabolism pathways of were estimated. Results showed that the combined treatment (ε-PL+1-MCP) effectively maintained good sensory quality, improved texture and surface color, reduced water loss and the rate of decrease in the protein and soluble sugar contents, maintained high adenosine triphosphate levels, and effectively reduced energy-metabolizing enzyme activity. Moreover, the combined treatment upregulated the expression levels of genes related to glucose and energy metabolism. Therefore, the combined treatment maintained high post-harvest energy levels in by increasing the expression of the energy metabolism-related genes, which prolonged the freshness during post-harvest storage.

中文翻译：

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ε-聚赖氨酸与1-MCP联合处理对草菇子实体保存及能量代谢的影响


子实体的保鲜难度较大。本研究探讨了ε-聚赖氨酸（ε-PL）和1-甲基环丙烯（1-MCP）处理并在15±1℃下储存6d后采后能量不足与品质恶化的关系。估计了葡萄糖和能量代谢途径的关键酶和生化参数以及基因表达水平。结果表明，联合处理（ε-PL+1-MCP）有效保持了良好的感官品质，改善了质地和表面色泽，减少了水分损失以及蛋白质和可溶性糖含量的下降速度，保持了较高的三磷酸腺苷水平，有效降低能量代谢酶的活性。此外，联合治疗上调了与葡萄糖和能量代谢相关的基因的表达水平。因此，联合处理通过增加能量代谢相关基因的表达来维持较高的采后能量水平，从而延长采后储存期间的新鲜度。