The purpose of this research was to optimize ozone treatment concentration and investigate the one‐time ozone treatment (OOT) and intermittent ozone treatment (IOT) on the physicochemical characteristics and enzyme activity of Shiitake mushroom (Lentinus edodes). The results indicated that the optimal ozone‐treated concentration was 3.21 mg/m³. IOT effectively delayed mushroom browning through the inhibition of polyphenol oxidase (PPO) activity, and promotion of phenylalanine ammonia‐lyase (PAL), peroxidase (POD), superoxide dismutase (SOD), and catalase (CAT) activities. It also maintained high levels of total phenolic and soluble protein content, and reduced the accumulation of free amino acids in mushrooms. The treatment reduced the total number of colonies, molds, and yeasts. Statistical analysis indicated that L* was remarkably positively correlated with POD, CAT, PAL, SOD activity, total phenolic content, and was negatively correlated with the total number of colonies, yeast, and mold. It was concluded that IOT was effective in maintaining mushroom quality and prolong storage life.

中文翻译：

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臭氧处理对香菇冷藏品质和酶活性的影响。

这项研究的目的是优化臭氧处理浓度，并研究一次香菇（OOT）和间歇性臭氧处理（IOT）对香菇（Lentinus edodes）的理化特性和酶活性的影响。结果表明，最佳的臭氧处理浓度为3.21 mg / m ^3。。物联网通过抑制多酚氧化酶（PPO）活性，促进苯丙氨酸氨解酶（PAL），过氧化物酶（POD），超氧化物歧化酶（SOD）和过氧化氢酶（CAT）活性，有效地延迟了蘑菇褐变。它还保持了高水平的总酚和可溶性蛋白质含量，并减少了蘑菇中游离氨基酸的积累。该处理减少了菌落，霉菌和酵母菌的总数。统计分析表明，L *与POD，CAT，PAL，SOD活性，总酚含量呈显着正相关，与菌落，酵母和霉菌的总数呈负相关。得出的结论是，物联网在保持蘑菇质量和延长储存寿命方面是有效的。