A novel phase change coolant promoted quality attributes and glutamate accumulation in postharvest shiitake mushrooms involved in energy metabolism

文献类型： 外文期刊

第一作者： Li, Dong

作者： Li, Dong;Wang, Di;Fang, Yida;Li, Li;Lin, Xingyu;Xu, Yanqun;Luo, Zisheng;Xu, Yanqun;Luo, Zisheng;Chen, Hangjun;Zhu, Ming;Luo, Zisheng

作者机构：

关键词： Phase change coolant; Shiitake mushrooms; Energy metabolism; Glutamate metabolism

期刊名称：FOOD CHEMISTRY （ 影响因子：6.306； 五年影响因子：6.219 ）

ISSN： 0308-8146

年卷期： 2021 年 351 卷

页码：

收录情况： SCI

摘要： Cold chain transportation is an important link in postharvest logistics of agricultural products. In current study, we developed a novel water-based phase change coolant (PCC), which showed longer effectiveness in maintaining low temperature condition compared with ice, and applied in preserving the postharvest mushrooms. The results showed that the novel PCC effectively inhibited water loss, as well as maintained quality attributes including firmness, color, phenolics, flavonoids, and thus prolonged the shelf-life of mushrooms. Low temperature condition created by the novel PCC treatment maintained high level of energy charge by activating the activities of SDH, CCO, H+-ATPase and Ca2+-ATPase, resulting in the delay of postharvest senescence. In addition, sufficient energy supply decreased the consumption of glutamate as carbon skeleton by inhibiting GDH activity, improved glutamate accumulation, and therefore maintained sensory properties as a result. Thus, the novel PCC might be an excellent substitute for ice in cold chain transportation of mushrooms.

分类号：

  • 相关文献
作者其他论文 更多>>

微信小程序