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Effects of ultrasound and gamma irradiation on quality maintenance of fresh Lentinula edodes during cold storage

文献类型： 外文期刊

作者： Shi, Defang 1 ; Yin, Chaomin 1 ; Fan, Xiuzhi 1 ; Yao, Fen 1 ; Qiao, Yu 1 ; Xue, Shujing 1 ; Lu, Qi 2 ; Feng, Cuiping 2 ; Meng, Junlong 2 ; Gao, Hong 1 ;

作者机构： 1.Hubei Acad Agr Sci, Res Inst Agr Prod Proc & Nucl Agr Technol, Wuhan 430064, Peoples R China

2.Shanxi Agr Univ, Coll Food Sci & Engn, Taigu 030801, Peoples R China

关键词： Lentinula edodes; Quality maintenance; Ultrasound; Gamma irradiation; Microbial reduction; Antioxidant capacity; Water migration

期刊名称：FOOD CHEMISTRY （ 影响因子：9.231； 五年影响因子：8.795 ）

ISSN： 0308-8146

年卷期： 2022 年 373 卷

页码：

收录情况： SCI

摘要： Microbial infection, senescence and water losses result in serious quality deterioration of postharvest mushrooms. The aim of this study was to investigate the impact of ultrasound treatment (US), gamma irradiation treatment (GI) and their combination on quality maintenance of fresh Lentinula edodes during storage. The results showed that US + GI was the most effective approach to maintaining the quality of mushrooms. US + GI reduced natural microflora present on L. edodes, such as total number of colonies, molds, yeasts, Pseudomonas and Enterobacteriaceae. Furthermore, US + GI stimulated phenylalanine ammonia lyase, maintained the highest level of total phenolic content (733.63 mg GAE/kg on Day 4), and postponed the occurrence of reduced ascorbic acid (33.7% retention relative to the control), which contributed to strengthening the antioxidant capacity. Additionally, US + GI retarded water mobility and loss. In brief, the US + GI in this study is an effective hurdle technology for preserving the quality of fresh L. edodes during storage.

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