为研究贮藏温度对新鲜乌天麻品质和真菌群落结构的影响，将新鲜乌天麻块茎置于不同温度（1~3 ℃、3~5 ℃和5~7 ℃，相对湿度85%~95%）条件下贮藏30天，分别对其品质、功效成分以及真菌多样性变化进行分析。对采后品质的分析结果表明，相较于1~3 ℃和5~7 ℃处理组，3~5 ℃处理组能够维持样品子实体内较高的能量电荷（1~3 ℃：0.26；3~5 ℃：0.40；5~7 ℃：0.32）；抑制样品中丙二醛和脯氨酸含量（1~3 ℃：12.04 mmol/g和19.56 μg/g；；3~5 ℃：9.61 mmol/g和16.44 μg/g；5~7 ℃：10.79 mmol/g和17.79 μg/g）的积累，减缓腐烂率的上升（1~3 ℃：96.67%；3~5 ℃：8.33%；5~7 ℃：63.66%）；3~5 ℃处理组样品的硬度（11.84 N）与5~7 ℃处理组（11.67 N）无明显差异，而显著低于1~3 ℃处理组（19.86 N）。对功效成分的分析结果表明，3~5 ℃处理组能够有效延缓天麻素、对羟基苯甲醛、对羟基苯甲醇、腺苷以及总氨基酸含量下降。对真菌多样性变化的分析结果表明，3~5 ℃处理组较其他两个条件更能有效抑制新鲜乌天麻表面枝孢霉属（Cladosporium）、青霉属（Penicillium）和土赤壳属（Ilyonectria）相对丰度上升和整体真菌多样性的变化。综上，3~5 ℃是新鲜乌天麻适宜的贮藏温度，本研究可为新鲜乌天麻贮藏品质的保持提供理论依据。

To investigate the effect of storage temperature on the quality of fresh black Gastrodia elata and fungal community structure, fresh Gastrodia elata tubers were stored at different temperatures (1-3 °C, 3-5 °C, and 5-7 °C) with a relative humidity of 85%-95% for 30 days. The quality, bioactive components, and fungal diversity changes were analyzed. Post-harvest quality analysis revealed that, compared to 1-3 °C and 5-7 °C treatments, the 3-5 °C treatment maintained a higher energy charge in the sample's flesh (1-3 °C: 0.26; 3-5 °C: 0.40; 5-7 °C: 0.32); inhibited the accumulation of malondialdehyde and proline content (1-3 °C: 12.04 mmol/g and 19.56 μg/g; 3-5 °C: 9.61 mmol/g and 16.44 μg/g; 5-7 °C: 10.79 mmol/g and 17.79 μg/g), and slowed the increase in rot rate (1-3 °C: 96.67%; 3-5 °C: 8.33%; 5-7 °C: 63.66%). The hardness of the samples at 3-5 °C (11.84 N) was not significantly different from the 5-7 °C group (11.67 N), but significantly lower than the 1-3 °C group (19.86 N). Analysis of bioactive components indicated that the 3-5 °C treatment effectively delayed the decline of gastrodin, p-hydroxybenzaldehyde, p-hydroxybenzyl alcohol, adenosine, and total amino acids content. Analysis of fungal diversity changes showed that the 3-5 °C treatment more effectively inhibited the increase in relative abundance of Cladosporium, Penicillium, and Ilyonectria on the surface of fresh black Gastrodia elata, as well as the overall change in fungal diversity. In conclusion, 3-5 °C is the suitable storage temperature for fresh black Gastrodia elata, and this study provides a theoretical basis for maintaining the storage quality of fresh black Gastrodia elata.

国家重点研发计划子课题（2021YFD1601001-4-4）；黔科合成果[2022]一般070；贵州省高等学校大学生创新创业项目