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 d，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，该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 and fungal community structure of fresh black Gastrodia elata, fresh Gastrodia elata tubers were stored at different temperatures (1~3 ℃, 3~5 ℃, and 5~7 ℃; relative humidity: 85%~95%) for 30 days. The changes in quality, functional components, and fungal diversity were analyzed. The results of post-harvest quality analysis revealed that, compared with the treatments at 1~3 ℃ and 5~7 ℃, the treatment at 3~5 ℃ maintained a higher energy charge in the fruiting body of the sample (1~3 ℃: 0.26; 3~5 ℃: 0.40; 5~7 ℃: 0.32); inhibited the accumulation of malondialdehyde and proline contents (1~3 ℃: 12.04 mmol/g and 19.56 μg/g; 3~5 ℃: 9.61 mmol/g and 16.44 μg/g; 5~7 ℃: 10.79 mmol/g and 17.79 μg/g), and slowed down the increase of rot rate (1~3 ℃: 96.67%; 3~5 ℃: 8.33%; 5~7 ℃: 63.66%). The hardness of the samples at 3~5 ℃ (11.84 N) was insignificantly different from that of the group at 5~7 ℃ (11.67 N), but significantly lower than that of the group at 1~3 ℃ (19.86 N). The analysis results of functional components indicated that the treatment at 3~5 ℃ effectively delayed the decline of gastrodin, p-hydroxybenzaldehyde, p-hydroxybenzyl alcohol, adenosine, and total amino acids content. The results of fungal diversity analysis showed that the treatment at 3~5 ℃ inhibited more effectively the increase in relative abundance of Cladosporium, Penicillium and Ilyonectria as well as the overall change in fungal diversity on the surface of fresh black Gastrodia elata. In conclusion, 3~5 ℃ was 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.

国家重点研发计划项目（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（2023）；贵阳学院研究生基金（GYU-YJSL2022J-48）