Effects of vacuum pre-cooling combined with N2 treatment on browning and softening of Stropharia rugosoannulata during storage
文献类型： 外文期刊
第一作者： Zhang, Lijia
作者： Zhang, Lijia;Zhang, Yingqi;Huang, Wen;Liu, Ying;Shi, Defang;Feng, Xi;Ibrahim, Salam A.
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关键词：
期刊名称：JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE （ 影响因子：3.3； 五年影响因子：4.2 ）
ISSN： 0022-1155
年卷期： 2025 年
页码：
收录情况： SCI
摘要： In this study, the effects of vacuum pre-cooling combined with N2 treatment (3, 6, and 12 h) on the shelf life, browning and softening of fresh Stropharia rugosoannulata were investigated for 12 days. The N2 treated with 6 h had more effective preservation for the color and texture of S. rugosoannulata than those of 3 and 12 h. The preventive effect can be attributed to the inhibition of cellulase, chitinase, and glucoamylase activities, decreased the accumulation of malondialdehyde, and maintained the levels of polyphenols, cellulose, and chitin. The inhibition mechanism might be associated with the induction of the mitogen-activated protein kinase signal pathway, fatty acid, and amino acid metabolism by transcriptome analysis. Our results suggested that the vacuum pre-cooling combined with N2 treatment was recommended for the preservation of S. rugosoannulata.
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