Adaptation to appropriate sub-freezing temperatures through reduction of mycelial porosity and alteration of cell wall composition in Stropharia rugosoannulata
文献类型： 外文期刊
作者： Xue, Shujing 1 ; Lu, Qi 2 ; Yang, De 2 ; Guo, Peng 2 ; Wang, Yi 2 ; Wang, Qiong 2 ; Pan, Siyi 1 ;
作者机构： 1.Huazhong Agr Univ, Coll Food Sci & Technol, 1 Shizishan St, Wuhan 430070, Hubei, Peoples R China
2.Hubei Acad Agr Sci, Inst Agroprod Proc & Nucl Agr Technol, Wuhan 430064, Peoples R China
3.Hubei Hongshan Lab, 1 Shizishan St, Wuhan 430070, Hubei, Peoples R China
关键词： Stropharia rugosoannulata; Sub-freezing temperature; Water migration; Ultrastructure modification; Cell wall
期刊名称：POSTHARVEST BIOLOGY AND TECHNOLOGY （ 影响因子：6.4； 五年影响因子：6.9 ）
ISSN： 0925-5214
年卷期： 2024 年 216 卷
页码：
收录情况： SCI
摘要： Sub-zero temperatures are avoided for storing mushrooms due to freeze damage. Stropharia rugosoannulata (S. rugosoannulata) often encounter such low temperatures prior to harvest. To preserve S. rugosoannulata, subfreezing was studied at -2 degrees C, -6 degrees C, and -10 degrees C. The mechanism that caused the differences in the quality was analyzed from the perspective of water distribution and microstructure. The results revealed that at -2 degrees C, S. rugosoannulata achieved a firmness and flavor that was comparable to that of the fresh samples. Water migration was observed at -2 degrees C. However, at this temperature, S. rugosoannulata exhibited a lower drip loss compared to the fresh samples, and there was no significant variation in the malondialdehyde (MDA) and the electrolyte leakage rate (EL). Despite the swelling of the cells, the mycelial porosity decreased and the cell wall protein and water-soluble polysaccharide content increased to acclimate to the low temperature. In summary, the results of this study imply that it is possible to store S. rugosoannulata at suitable sub-freezing temperatures.
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