褐变是影响香菇的食用品质的主要原因，为深入了解香菇在贮藏期间褐变发生的规律和成分的变化，本实验以新鲜香菇为原材料，研究了贮藏期间，香菇的多酚氧化酶（PPO）、过氧化物酶（POD）活性，总酚、还原糖含量，褐变度（BD值）及Vc含量的变化，分析了上述指标对褐变的影响。结果表明，总酚和PPO活性与褐变度显著相关；还原糖和Vc的含量与香菇的非酶促褐变也有一定的关系。

Browning is very common in mushroom during storage and it will lead to reduced eating quality and value of goods. In order to resolve the problem, changes of PPO activity, POD activity, total phenol, reducing sugar, browning degree and vitamin c of the postharvest mushroom during storage were studied, and the effect of the components and enzyme on the browning were analyzed. The results showed that, total phenols and PPO had significant effect on the browning, and the reducing sugar and vitamin C also affected the browning.