Postharvest Preservation of Flammulina velutipes with Isoamyl Isothiocyanate

文献类型： 外文期刊

第一作者： Zhu, Peilin

作者： Zhu, Peilin;Wang, Peng;Teng, Qian;Chen, Tong;Liu, Qinghong;Tian, Guoting;Yao, Chunxin;Yalimaimaiti, Nuerziya

作者机构：

关键词： Flammulina velutipes; isoamyl isothiocyanate; microbiological flora; enzymatic browning; nutrients

期刊名称：AGRONOMY-BASEL （ 影响因子：3.7； 五年影响因子：4.0 ）

ISSN：

年卷期： 2023 年 13 卷 7 期

页码：

收录情况： SCI

摘要： Flammulina velutipes was treated with 10, 50, and 250 & mu;L L-1 isoamyl isothiocyanate (IAITC), and effects on quality preservation were assessed. IAITC displayed positive effects during the storage of F. velutipes: (i) maintained tissue integrity, reduced weight loss rates; (ii) reduced browning degree by inhibiting the activities of browning-related enzymes; (iii) enhanced activities of two antioxidant enzymes (superoxide dismutase and catalase) and increased ascorbic acid content; (iv) ameliorated microbial spoilage by inhibiting bacterial growth, especially Serratia, a major bacterial community on the surface of F. velutipes; (v) enhanced chitin content and thereby maintained structural integrity; and (vi) maintained levels of Asp, Glu, linoleic acid, and polyunsaturated fatty acids. In conclusion, IAITC reduced catalase activity and total phenolic content in F. velutipes during storage. The most suitable concentration of IAITC in the preservation of F. velutipes was 50 & mu;L L-1.

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