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
作者： Li, Dong 1 ; Wang, Di 1 ; Fang, Yida 1 ; Li, Li 1 ; Lin, Xingyu 1 ; Xu, Yanqun 1 ; Chen, Hangjun 3 ; Zhu, Ming 4 ; Luo, Zish 1 ;
作者机构： 1.Zhejiang Univ, Coll Biosyst Engn & Food Sci, Key Lab Agroprod Postharvest Handling,Minist Agr, Zhejiang Key Lab Agrifood Proc,Natl Local Joint E, Hangzhou 310058, Peoples R China
2.Zhejiang Univ, Ningbo Res Inst, Ningbo 315100, Peoples R China
3.Zhejiang Acad Agr Sci, Inst Food Sci, Hangzhou 310058, Peoples R China
4.Acad Agr Planning & Engn, Minist Agr & Rural Affairs, Beijing 100125, Peoples R China
5.Fuli Inst Food Sci, Hangzhou 310058, Peoples R China
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.
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