Changes in cell wall metabolism and flavor qualities of mushrooms (Agaricus bernardii) under EMAP treatments during storage

文献类型： 外文期刊

第一作者： Wang, Limei

作者： Wang, Limei;Zhou, Yanfang;Wang, YangYang;Bu, Hongyu;Dong, Tungalag;Wang, Limei

作者机构：

关键词： Agaricus bernardii; EMAP treatment; Cell wall metabolism; Flavor qualities

期刊名称：FOOD PACKAGING AND SHELF LIFE （ 影响因子：6.429； 五年影响因子：6.239 ）

ISSN： 2214-2894

年卷期： 2021 年 29 卷

页码：

收录情况： SCI

摘要： To clarify the dynamic changes of cell wall metabolism and flavor components in Agaricus bernardii packed with the packaging materials during storage. The polyethylene (PE), poly (butylene adipate-co-terephthalate)/poly (L-lactic acid) (ECFPLA) and PBAT/PLLA/hydrophobic silica (ECFPLASiO(2)) with a different gas/water vapor permeability were used as equilibrium modified atmosphere packaging (EMAP) materials, and an appropriate gas concentration [O-2 (0.01 -0.03 %), CO2 (4.58-6.62 %)] was created inside the ECFPLASiO(2) packaging, which led to Agaricus bernardii with higher level of cell wall components and lower level of cell wall degrading enzymes during the storage period. For the first time application of HS-SPME-GC-MS on an extract from fresh Agaricus bernardii. The results showed that volatile compounds of fresh Agaricus bernardii mainly consists of alcohols, ketones and aldehydes, with 3-octanol, 3-octanone, 1-octene-3-alcohol and phenylcarbinol being most abundant compounds. During the storage time, the varieties and content of volatile compounds were changed in all treatments. Alcohols, aldehydes, hydrocarbons and esters contents increased during the storage while ketones declined. Among all treatment groups, ECFPLASiO(2) group showed higher most abundant compounds and organic acid content. The results suggest that ECFPLASiO(2) film could be used to reduce the changes in cell walls and flavor components after harvest and extend the shelf life of Agaricus bernardii.

分类号：

  • 相关文献
作者其他论文 更多>>

微信小程序