文献类型： 外文期刊

作者： Wang, Limei ¹ ; Zhou, Yanfang ¹ ; Wang, YangYang ¹ ; Bu, Hongyu ¹ ; Dong, Tungalag ¹ ;

作者机构： 1.Inner Mongolia Agr Univ, Coll Food Sci & Engn, 306 Zhaowuda Rd, Hohhot 010010, Inner Mongolia, Peoples R China

2.Inner Mongolia Acad Agr & Anim Husb Sci, Hohhot 010031, Inner Mongolia, Peoples R China

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.