Effects of Two Kinds of Modified Atmosphere Preservation Methods on Storage Quality and Physiological and Biochemical Properties of <i>Lentinus edodes</i>

GAO Shuaiping; WEI Shuxin; WANG Anjian; LI Shunfeng; TIAN Guangrui; CUI Guomei; XU Fangfang; LIU Weili

doi:10.13386/j.issn1002-0306.2020040042

Volume 42 Issue 4

Feb. 2021

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2021 > 42(4): 276-281. > DOI: 10.13386/j.issn1002-0306.2020040042

GAO Shuaiping, WEI Shuxin, WANG Anjian, LI Shunfeng, TIAN Guangrui, CUI Guomei, XU Fangfang, LIU Weili. Effects of Two Kinds of Modified Atmosphere Preservation Methods on Storage Quality and Physiological and Biochemical Properties of Lentinus edodes[J]. Science and Technology of Food Industry, 2021, 42(4): 276-281. DOI: 10.13386/j.issn1002-0306.2020040042

Citation:

PDF (1247 KB)

Effects of Two Kinds of Modified Atmosphere Preservation Methods on Storage Quality and Physiological and Biochemical Properties of Lentinus edodes

1. Institute of Agro-products Processing, Henan Academy of Agricultural Sciences, Zhengzhou 450002, China;
2. Collage of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China

More Information

Received Date: April 03, 2020
Available Online: March 01, 2021

Graphical Abstract

Abstract

Abstract

In order to explore the effects of different modified atmosphere preservation methods on the fresh-keeping of Lentinus edodes,Lentinus edodes were persevered with polyethylene(PE)modified atmosphere package and high CO₂ controlled atmosphere and stored at 4±1 ℃ for 20 d. Lentinus edodes without any treatment as control. Changes of protein,reducing sugar,ascorbic acid,total phenol,flavonoid,malondialdehyde and the activity of browning related enzyme such as peroxidase(POD),polyphenol oxidase(PPO)and phenylalanine ammonia lyase(PAL)in the mushroom tissue were measured. The results showed that the indicators of the Lentinus edodes treated with two kinds of modified atmosphere preservation methods were significantly better than the control. PE modified atmosphere package treatment could significantly inhibit the activities of POD,PPO and PAL,reduce the level of MDA,the nutrition loss of protein,reducing sugar and ASA,maintain high content of total phenols and flavonoids. And then,the process of cell aging was delayed. Furthermore,the sensory score of Lentinus edodes was improved. Therefore,PE modified atmosphere package could be a better method for Lentinus edodes storage and preservation than the high CO₂ controlled atmosphere.
- modified atmosphere,
- preservation,
- Lentinus edodes,
- quality,
- physiology and biochemistry

FullText(HTML)

References (29)

References

[1]	杨晋恒,郜海燕,周拥军,等. 臭氧处理对香菇采后品质和生理的影响[J]. 浙江农业学报,2017,19(7):1201-1207.
[2]	Jiang T J,Feng L F,Wang Y B. Effect of alginate/nano-Ag coating on microbial and physicochemical characteristics of shiitake mushroom(Lentinus edodes)during cold storage[J]. Food Chemistry,2013,141(2):954-960.
[3]	何雨婷,郭艳明,张林玉,等. 低功率微波处理对香菇采后生理及品质的影响[J]. 食品工业科技,2016,37(10):338-341.
[4]	金玮玲,高虹,范秀芝,等. 气调包装技术在食用菌保鲜中的研究进展[J]. 保鲜与加工,2017,17(6):126-131.
[5]	刘燕,卢立新. 香菇气调保鲜包装工艺研究[J]. 食品与发酵工业,2007(11):155-158.
[6]	王丹,杜晓东,李巧玲,等. 梨自发气调保鲜技术研究进展[J]. 保鲜与加工,2016,16(5):125-129.
[7]	朱继英,王相友,王娟. 气调贮藏对双孢蘑菇细胞超微结构的影响[J]. 农业工程学报,2009,25(S1):78-81.
[8]	张璇,古荣鑫,胡花丽,等. 高二氧化碳结合低氧处理对杏鲍菇细胞壁的影响[J]. 华北农学报,2014,29(5):193-199.
[9]	李铁华. 硅窗气调包装延长茶树菇贮藏期的工艺及机理研究[D]. 无锡:江南大学,2007:104-105.
[10]	曹健康,姜微波,赵玉梅,等. 果蔬采后生理生化实验指导[M]. 北京:中国轻工业出版社,2007.
[11]	杨新美. 食用菌研究法[M]. 北京:中国农业出版社,1998.
[12]	曹建康,姜微波,赵玉梅. 果蔬采后生理生化试验指导[M]. 北京:中国轻工业出版社,2007.
[13]	Gao M S,Feng L F,Jiang T J. Browning inhibition and quality preservation of button mushroom(Agaricus bisporus)by essential oils fumigation treatment[J]. Food Chemistry,2014,149:107-113.
[14]	王羽,云雪艳,张晓燕,等. EHA/PE高阻隔复合膜对鲜切莴笋保鲜效果的影响[J]. 食品工业科技,2015,36(22):308-312.
[15]	张洪军,潘艳娟,王建清,等. 大蒜/肉桂精油复配PE膜对双孢菇的保鲜研究[J]. 包装与食品机械,2015,33(4):21-25.
[16]	曾丽萍,樊爱萍,杨桃花,等. PLA/TiO2纳米复合膜对香菇保鲜效果的研究[J]. 食品工业科技,2017,38(16):225-228 ,246.
[17]	姜天甲. 主要食用菌采后品质劣变机理及调控技术研究[D]. 杭州:浙江大学,2010.
[18]	戚向阳,周婷婷,曹少谦. 不同强度脉冲强光对鲜香菇保鲜效果的影响[J]. 农业工程学报,2019,35(3):287-293.
[19]	于珂,李文香. 不同通透性保鲜膜对香菇保鲜效果的影响[J]. 山东农业科学,2017,49(11):142-145.
[20]	叶静君,励建荣,韩晓祥,等. 香菇低温贮藏中不同部位的生理生化变化[J]. 中国食品学报,2012,12(3):137-144.
[21]	Techavuthiporn C,Nakano K,Maezawa S. Prediction of ascorbic acid content in broccoli using a model equation ofrespiration[J]. Postharvest Biology&Technology,2008,47(3):373-381.
[22]	王莉梅,扈宁轩,张靳,等. PBAT/EVOH气调薄膜对香菇的保鲜效果评价[J]. 食品与机械,2019,35(7):162-167.
[23]	姜天甲,陆仙英,蒋振晖. 短波紫外线处理对香菇采后品质的影响[J]. 农业机械学报,2010,41(2):108-112.
[24]	韩春然,鲁焱兴,黄赫雁. 两种包装材料结合氩气保鲜对香菇品质的影响[J]. 包装工程,2019,40(11):52-57.
[25]	李静,李霞,陈翠松,等. GABA处理对双孢蘑菇活性氧代谢和膜脂过氧化的影响[J]. 食品工业科技,2019,40(03):275-280.
[26]	Ketsa S,Aatantee S. Phenolics,lignin,peroxidase activity and increased firmness of damaged pericarp of mangosteen fruit after impact[J]. Postharvest Biology and Technology,1998,14,117-124.
[27]	周向军,杨金龙,路宛如. 莴笋多酚氧化酶、过氧化物酶的特性及抑制作用研究[J]. 食品工业科技,2015,36(5):166-170 ,174.
[28]	李京赞,刘玉德,石文天,等. 植物果蔬的褐变及抑制的研究[J]. 包装与食品机械,2019,37(1):63-68.
[29]	李静,李顺峰,刘丽娜,等. γ-氨基丁酸对双孢蘑菇贮藏品质的影响[J]. 食品科学,2018,39(1):273-278.

[1]	XUE Jiaqi, WANG Ying, ZHOU Hui, HUANG Junyi, XU Baocai. Research Progress of Packaging Technology in the Preservation of Meat Products[J]. Science and Technology of Food Industry, 2021, 42(16): 367-373. DOI: 10.13386/j.issn1002-0306.2020080047
[2]	CAI Yan-ping, ZHANG Sha-sha, LIU Jian-hua, DING Yu-ting, LIU Shu-lai. Preservation Effects of CO₂-cold Seawater Combined with Antioxidants on Litopenaeus vannamei[J]. Science and Technology of Food Industry, 2019, 40(15): 271-275,297. DOI: 10.13386/j.issn1002-0306.2019.15.045
[3]	YI Shu-min, ZHANG Shi-wen, YE Bei-bei, YANG Ling, LI Xue-peng, YU Xiao-jun, DING Hao-chen, HUANG Jian-lian, XIE Jing, LI Jian-rong. Effect of Composite Biological Preservative on the Quality of Nemipterus virgatus Sausages[J]. Science and Technology of Food Industry, 2019, 40(4): 226-231. DOI: 10.13386/j.issn1002-0306.2019.04.037
[4]	ZHAO Hai-yang, GAO Li-qiong, CUI Wen-li, WANG Zhi-neng, ZHENG Quan-hui, WU Guang-xu. Quality Changes of Monopterus albus Slices during Refrigerated Preservation[J]. Science and Technology of Food Industry, 2018, 39(21): 293-298. DOI: 10.13386/j.issn1002-0306.2018.21.052
[5]	SU Hong, SHEN Liang, BI Shi-jie, ZHANG Xiao-mei, GUO Rui, LIU Hong-ying. Preservation Effect of Complex Biological Preservatives on Takifugu rubripes during Cold Storage[J]. Science and Technology of Food Industry, 2018, 39(15): 298-301,321. DOI: 10.13386/j.issn1002-0306.2018.15.052
[6]	ZHANG Li, ZHANG Juan, WANG Qian, MA Ling-yan, DING Wu. Application of eugenol nanoparticles on preservation of chilled pork[J]. Science and Technology of Food Industry, 2017, (22): 280-285. DOI: 10.13386/j.issn1002-0306.2017.22.054
[7]	LAN Rong, WU Zhi-ming, ZHANG Li-qiu. Effect of glucose oxidase on the preservation of raspberries[J]. Science and Technology of Food Industry, 2014, (22): 308-312. DOI: 10.13386/j.issn1002-0306.2014.22.059
[8]	LU Yu-xi, SHEN Ping, LI Xue-ying, YANG Xian-shi, CHI Hai. Influence of preservative on squid quality changes during frozen[J]. Science and Technology of Food Industry, 2014, (19): 274-279. DOI: 10.13386/j.issn1002-0306.2014.19.050
[9]	LIU Xiao, XIE Jing. Effect of biopreservation combined with modified atmosphere packaging on qualities of chilled pork[J]. Science and Technology of Food Industry, 2014, (12): 344-348. DOI: 10.13386/j.issn1002-0306.2014.12.067
[10]	YU Gang, ZHANG Hong-jie, YANG Shao-ling, CEN Jian-wei, HAO Shu-xian, YANG Xian-qing. Research progress in preservation methods for tuna and its quality changes during storage[J]. Science and Technology of Food Industry, 2013, (21): 381-384. DOI: 10.13386/j.issn1002-0306.2013.21.035

Supplements (0)

Cited By

Cited by

Periodical cited type(20)

1.	蒋云聪，张玉涵，魏占姣，齐立军，武亚明. 分子蒸馏精制胡椒精油工艺优化及其成分分析. 中国食品添加剂. 2024(01): 266-271 .
2.	周宇，提靖靓，袁梦，翟成凯，章海风，李春梅，王芸. 三个地区马铃薯烘烤后食用品质评价分析. 美食研究. 2024(01): 86-94 .
3.	张琳，胡娅洁，康海龙，李慧，刘庆爽，喻东威，于敏，逯刚. 基于超快速电子鼻对生乳快速鉴别及应用. 中国食品添加剂. 2024(08): 208-216 .
4.	崔春，梁佳欣，袁梦，高明奇，陈芝飞，张弛，杨雯静，邢雨晴，黄家乐，许春平. 不同干燥方式对甘薯固体香料挥发性/半挥发性成分和表面结构的影响. 食品工业科技. 2023(10): 27-35 . 本站查看
5.	杨红玉，张颖，吴梦茜，朱慧，李洪梅，黄璐琦，田慧，袁媛. 米蒸地黄辅料米的优选及其抗骨质疏松作用研究. 中国中药杂志. 2023(10): 2749-2756 .
6.	庄志雄，张雁，邓媛元，唐小俊，刘光，李萍，李雁. 烫漂及喷雾干燥对甜玉米挥发性风味化合物的影响. 食品科学. 2023(14): 274-282 .
7.	韩艳秋，叶春苗，李莉峰. 乳酸菌发酵对薯干质构和风味的影响. 食品研究与开发. 2023(15): 50-54 .
8.	尤俊昊，张保，荀航，姚曦，王进，汤锋. 毛竹竹秆加压热水提取工艺优化及化学成分分析. 林产化学与工业. 2023(04): 107-114 .
9.	肖庆泉. 栽培密度与钾肥施用量对普薯32农艺性状和产量的影响. 福建农业科技. 2023(07): 67-72 .
10.	肖庆泉. 秋季不同移栽期对鲜食甘薯经济性状和品质的影响. 安徽农学通报. 2023(20): 21-24 .
11.	赵俊梅，王学清，韩美坤，胡亚亚，高志远，焦伟静，刘兰服，辛国胜，杨雪，马志民，牟德华. 不同类型甘薯最佳烹饪方式评价. 中国粮油学报. 2022(08): 102-110 .
12.	张玉涵，蒋云聪，魏占姣，张晶晶，齐立军. 基于超快速气相电子鼻构建不同品种花椒和花椒提取物指纹图谱库及应用研究. 中国食品添加剂. 2022(09): 226-233 .
13.	洪蕴恒，宋聚红，梁丽鹏，付雅丽，王海山. 影响甘薯食用品质因素分析. 蔬菜. 2022(11): 40-43 .
14.	沈升法，项超，吴列洪，季志仙. 迷你甘薯‘心香’的品质研究和育种利用进展. 分子植物育种. 2022(21): 7249-7258 .
15.	赵思颖，李璐，刘小茜，赵钢军，吴海滨，罗剑宁，龚浩，郑晓明，李俊星. 基于感官品质、质构特征及理化成分分析的中国南瓜果实感官综合评价预测模型. 食品科学. 2022(23): 63-71 .
16.	陈龙，史春余，孟迪，许燕，柳洪鹃. 硫酸钾对甘薯块根烤后口感品质的影响. 中国粮油学报. 2021(07): 40-46 .
17.	张玉涵，李腾飞，魏占姣，齐立军，高伟. 基于超快速气相电子鼻构建不同产地胡椒及胡椒提取物指纹图谱库及应用研究. 中国食品添加剂. 2021(09): 97-104 .
18.	赵俊梅，高小宽，胡亚亚，韩美坤，马志民，牟德华. 不同品种鲜食型甘薯烘烤后品质的研究. 食品研究与开发. 2021(20): 1-7 .
19.	项伟，许健，董芳，张道微，黄艳岚，张亚，张超凡. 基于模糊数学的甘薯食用品质感官评价模型. 植物遗传资源学报. 2021(06): 1624-1634 .
20.	贾赵东，马佩勇，边小峰，禹阳，张铅，刘帅，谢一芝. 鲜食甘薯食用品质感官评价技术规程. 江苏农业科学. 2021(23): 185-189 .

Other cited types(2)

Get Citation

PDF

XML

Article Metrics

Article views (272) PDF downloads (28) Cited by(22)

Science and Technology of Food Industry

Effects of Two Kinds of Modified Atmosphere Preservation Methods on Storage Quality and Physiological and Biochemical Properties of Lentinus edodes