该研究探讨了农贸市场销售模式中四种包装方式对鲜香菇品质（外观、质地、气体浓度、细胞膜完整性、营养物质含量、抗氧化酶活性以及抗氧化物质含量）的影响。与其它处理相比，PE包装的香菇具有较好的外观品质，PE包装可提高贮藏前期的硬度（3.50%）、过氧化氢酶（Catalase，CAT）（1.24%）和超氧化物歧化酶（Superoxide Dismutase，SOD）（49.08%）的活性。贮藏第3天时，PE包装的香菇失重率仅升高2.87%，总糖含量下降19.32%，总酚、类黄酮等抗氧化物质含量分别增加2.16倍、9.92倍，丙二醛（Malondialdehyde，MDA）含量降低20.11%。综上，PE包装的综合效果最好，PE包装可通过延缓总糖的消耗、抑制失重率和MDA的产生、延缓硬度下降以及提高抗氧化能力来维持鲜香菇品质。该研究成果可为鲜香菇在市场流通过程中保持品质、减少经济损失提供数据支撑。

The effects of four packaging methods on the quality of fresh shiitake mushrooms (appearance, texture, gas concentration, cell membrane integrity, nutrient content, antioxidant enzymatic activity, and antioxidant content) sold in farmers’ markets were studied. Compared with those in other treatments, shiitake mushrooms in PE packaging showed better appearance quality, and PE packaging improved firmness (3.50%), catalase (CAT) activity (1.24%), and superoxide dismutase (SOD) activity (49.08%) during the early storage period. On the third day of storage, the rate of weight loss of shiitake mushrooms in PE packaging increased by only 2.87%; meanwhile, the contents of total sugars and malondialdehyde (MDA) decreased by respectively 19.32% and 20.11%, whereas the contents of total phenols and flavonoids, which are antioxidant substances, increased by respectively 2.16 times and 9.92 times. In conclusion, PE packaging exhibited the best overall effect and maintained the quality of fresh shiitake mushrooms by delaying the consumption of total sugars and decline of firmness, inhibiting the rate of weight loss and MDA production, and improving the antioxidant potential. These findings offer data support for maintaining the quality and reducing the economic losses of fresh shiitake mushrooms in the process of market circulation.

国家自然科学基金项目（31772020）