Improving overall postharvest quality of straw mushroom using an accessible and low-cost strategy
文献类型： 外文期刊
作者： Zan, Xin-Yi 1 ; Shao, Ze-Yu 1 ; Yang, Yan 2 ; Jia, Wei 2 ; Sun, Lei 1 ; Cui, Feng-Jie 1 ; Li, Wen 2 ; Zhu, Hong -An 1 ; Sun, Wen-Jing 1 ; Zhang, Jing -Song 2 ;
作者机构： 1.Jiangsu Univ, Sch Food & Biol Engn, Zhenjiang 212013, Peoples R China
2.Shanghai Acad Agr Sci, Natl Engn Res Ctr Edible Fungi, Shanghai 201403, Peoples R China
3.Jiangxi Prov Engn & Technol Ctr Food Addit Bioprod, Dexing 334221, Peoples R China
关键词： Straw mushroom; Walk-in equipment; Temperature/humidity control; Respiration metabolism; Energy balance
期刊名称：JOURNAL OF FOOD COMPOSITION AND ANALYSIS （ 影响因子：4.3； 五年影响因子：4.6 ）
ISSN： 0889-1575
年卷期： 2024 年 128 卷
页码：
收录情况： SCI
摘要： Straw mushroom (Volvariella volvacea) is one of most extensively cultivated mushrooms in Asia with a delicious taste and high nutritional value. However, its special physiological features lead to the rapid loss of its overall quality and marketability during 2-day storage. The present study proposed an accessible and low-cost strategy with industrial-scale potency for long-time postharvest and long -distance distribution by designing a temperature and humidity-controlled walk-in equipment and optimizing the working conditions. The optimized conditions for postharvest with the designed equipment were obtained as pre-cooling treatment at 20 degree celsius, small size of plastic basket, one -layer stack mode, storage temperature of 15 degree celsius and relative humidity of 90%. Under these conditions, the straw mushrooms maximally maintained the overall sensory/physical/chemical postharvest quality including highest firmness, soluble protein and soluble sugar contents. Further results proved that the optimized conditions maintained the quality by retaining free water, down-regulating the respiration rate and activities/transcriptional levels of key enzymes associated with respiratory metabolism, and maintaining the energy balance in fruiting bodies.
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