Effect of Konjac Glucomannan Coating Treatment on Fresh-Keeping Effect of Postharvest Colloidal Scale Umbrella Fungus

HAN Xiaolei; LIANG Jueqin; FANG Zhihui; XIONG Zhi; SHI Yuelong; LV Huiying

doi:10.13386/j.issn1002-0306.2021060126

Volume 43 Issue 4

Feb. 2022

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2022 > 43(4): 341-349. > DOI: 10.13386/j.issn1002-0306.2021060126

HAN Xiaolei, LIANG Jueqin, FANG Zhihui, et al. Effect of Konjac Glucomannan Coating Treatment on Fresh-Keeping Effect of Postharvest Colloidal Scale Umbrella Fungus[J]. Science and Technology of Food Industry, 2022, 43(4): 341−349. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021060126.

Citation:

PDF (4025 KB)

Effect of Konjac Glucomannan Coating Treatment on Fresh-Keeping Effect of Postharvest Colloidal Scale Umbrella Fungus

1.
Agricultural Products Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China
2.
College of Biodiversity Conservation, Southwest Forestry University, Kunming 650224, China
3.
College of Continuing Education, Southwest Forestry University, Kunming 650224, China
4.
Hunan Guangya Edible Fungus Co., Ltd., Yiyang 413000, China

More Information

Received Date: June 16, 2021
Available Online: December 19, 2021

Graphical Abstract

Abstract

Abstract

In order to effectively improve the storage quality and freshness of postharvest colloidal scale umbrella fungus, prolong the shelf life of fresh mushrooms, and provide a theoretical basis for postharvest storage, transportation and freshness of colloidal phosphorus umbrella bacteria. The effects of konjac glucomannan (KGM) solution with different mass concentrations of 0.25%, 0.50%, 0.75% and 1.00% on the fresh-keeping effect of colloidal scale umbrella fungus within 25 days after harvest were studied. The results showed that each treatment concentration could improve the fresh-keeping effect of colloidal scale umbrella fungus. KGM coating with concentration above 0.75% could effectively reduce the evaporation of water during postharvest storage, inhibit the increase of respiratory intensity, and then slow down the loss of quality. At the same time, it could also effectively inhibit the increase of malondialdehyde (MDA) content and maintain high cell hardness and adhesion. Among them, 1.00% fresh-keeping effect was the best. In terms of nutritional quality, 1.00% concentration treatment could effectively reduce the decline of soluble sugar content, and each group had no obvious effect on the degradation of soluble protein content. In terms of sensory, when the concentration was more than 0.75%, the bacteria could maintain good color, shape, smell and product degree. In conclusion, considering the actual production cost and other factors, KGM coating with a concentration of more than 0.75% had a good effect on the preservation of colloidal phosphorus umbrella bacteria, which could be used as a suitable treatment condition to improve the preservation time and storage quality of colloidal phosphorus umbrella bacteria after harvest.
- konjac glucomannan,
- coating,
- colloidal scale umbrella fungus,
- edible fungus of reed,
- preservation

FullText(HTML)

References (46)

References

[1]	罗健夫. 芦菇吹响芦苇产业转型号角[J]. 林业与生态,2020(9):33−34. [LUO J F. Lu mushroom sound reed industry transformation horn[J]. Forestry and Ecology,2020(9):33−34. doi: 10.3969/j.issn.2095-0403.2020.09.018
[2]	王光文. 发展芦桑食用菌生态产业打造我市乡村振兴新亮点[N]. 岳阳日报, 2021-03-07(2). WANG G W. Development of Lushang edible fungi ecological industry to create a new spotlight of rural revitalization in our city[N]. Yueyang Daily, 2021-03-07(2).
[3]	方志辉, 吕慧英, 韩晓磊, 等. 沅江市芦苇食用菌产业发展规划(2019-2022)[Z]. 2020(8): 77−78. FANG Z H, LV H Y, HAN X L, et al. Development plan of phrase edible fungus industry in Yuanjiang city (2019-2022)[Z]. 2020(8): 77−78.
[4]	韩晓磊, 刘阳, 段传胜, 等. 硝普钠葡甘聚糖及复合处理在宽皮柑橘保鲜中应用的研究进展[J]. 食品安全导刊,2018(21):154−156. [HAN X L, LIU Y, DUAN C S, et al. Research progress of sodium nitroprusside, glucomannan and combined treatment on preservation of citrus[J]. Food Safety Guide,2018(21):154−156. doi: 10.3969/j.issn.1674-0270.2018.21.149
[5]	周启武, 桂云霞, 李明灿, 等. 五种魔芋中主要营养成分及重金属元素分析[J]. 食品工业科技,2020,41(14):234−239, 248. [ZHOU Q W, GUI Y X, LI M C, et al. Analysis of main nutrients and heavy metal elements in five kinds of konjac[J]. Science and Technology of Food Industry,2020,41(14):234−239, 248.
[6]	TOM B, RANDO T, FANG Y P, et al. Rheology of highly elastic iota-carrageenan/Kappa-carrageenan/xanthan/konjac glucomannan gels[J]. Food Hydrocolloids,2015,44:136−144. doi: 10.1016/j.foodhyd.2014.09.016
[7]	卫赛超, 谢晶. 四种涂膜材料在芒果贮藏保鲜中的应用研究进展[J]. 包装工程,2020,41(11):64−71. [WEI S C, XIE J. Research progress on application of four kinds of coating materials in storage and preservation of mango[J]. Packaging Engineering,2020,41(11):64−71.
[8]	吴海霞, 陈雷. 1-MCP对平菇采后生理及贮藏品质的影响[J]. 江苏农业学报,2013,29(5):1159−1165. [WU H X, CHEN L. Effects of 1-MCP on postharvest physiology and storage quality of Pleurotus ostreatus[J]. Journal of Jiangsu Agricultural Sciences,2013,29(5):1159−1165. doi: 10.3969/j.issn.1000-4440.2013.05.039
[9]	李浩祥, 倪学文, 徐玮键, 等. 魔芋葡甘聚糖/乙基纤维素复合膜对水果保鲜效果的影响[J]. 食品工业科技,2019,40(7):248−252. [LI H X, NI X W, XU W J, et al. Effect of konjac glucomannan/ethyl cellulose composite membrane on fruit preservation[J]. Science and Technology of Food Industry,2019,40(7):248−252.
[10]	聂小宝, 曾少滨, 王志江. 魔芋葡甘聚糖在果蔬保鲜中应用研究进展[J]. 河北果树,2011(3):1−3. [NIE X B, ZENG S B, WANG Z J. Research progress of konjac glucomannan in fruit and vegetable preservation[J]. Hebei Fruit Trees,2011(3):1−3. doi: 10.3969/j.issn.1006-9402.2011.03.001
[11]	WEI X Q, PANG J, ZHANG C F, et al. Structure and proper-ties of moisture-resistant konjac glucomannan films coated with shellac/stea- ric acid coating[J]. Carbohydrate Polymers,2015,118:119−125. doi: 10.1016/j.carbpol.2014.11.009
[12]	WU K, ZHU K, QIAN H, et al. Controllable hydrophilicity-hydrophobicity and related properties of konjac glucomannan and ethyl cellulose composite films[J]. Food Hydrocolloids,2018,79:301−309. doi: 10.1016/j.foodhyd.2017.12.034
[13]	KHORRAM F, RAMEZANIAN A, HOSSEINI S. Effect of different edible coatings on postharvest quality of 'Kinnow' mandarin[J]. Journal of Food Measurement & Characterization,2017,12:85−89.
[14]	MURMU S B, MISHRA H N. Optimization of the arabic gum based edible coating formulations with sodium caseinate and tulsi extract for guava[J]. Food Science & Technology-ZURICH-,2017(80):271−279.
[15]	A’PRATIWI, DWIVANY F M, LARASATI D, et al. Effect of chitosan coating and bamboo FSC (fruit storage chamber) to expand banana shelf life[C]//American Institute of Physics Conference Series, AIP Publishing LLC, 2015.
[16]	冯若瑶, 杨亚卉, 王衍鹏, 等. 壳聚糖魔芋葡甘聚糖复合涂膜对白沙枇杷保鲜效果的影响[J]. 湖北农业科学,2016,55(4):1002−1004. [FENG R Y, YANG Y H, WANG Y P, et al. Effect of chitosan konjac glucomannan composite coating on the preservation effect of white shrub loquat[J]. Hubei Agricultural Sciences,2016,55(4):1002−1004.
[17]	张颖. 魔芋葡甘聚糖复合涂膜对蓝莓保鲜效果的影响[J]. 江苏农业科学,2017,45(11):146−149. [ZHANG Y. Effect of konjac glucomannan composite coating on the preservation effect of blueberry[J]. Jiangsu Agricultural Sciences,2017,45(11):146−149.
[18]	XIANG F, XIA Y T, WANG Y, et al. Preparation of konjac glucomannan based films reinforced with nanoparticles and its effect on cherry tomatoes preservation[J]. Food Packaging and Shelf Life,2021,29(5):77−79.
[19]	郭欣, 陈洪彬. 魔芋葡甘聚糖涂膜对采后西番莲果实品质影响[J]. 食品工业科技,2020,41(6):250−253. [GUO X, CHEN H B. Effect of konjac glucomannan coating on fruit quality of postharvest passion fruit[J]. Food Industry Science and Technology of Food Industry,2020,41(6):250−253.
[20]	蒋春啟, 吴琼, 周然, 等. 魔芋葡甘聚糖涂膜对振动胁迫后鲜食葡萄保鲜效果的影响[J]. 食品工业科技,2018,39(13):238−242. [JIANG C Q, WU Q, ZHOU R, et al. Effects of konjac glucomannan coating on the freshness of fresh grapes after vibration[J]. Science and Technology of Food Industry,2018,39(13):238−242.
[21]	龚军, 付辉, 张茂美, 等. 改性魔芋葡甘聚糖涂膜对草莓的保鲜研究[J]. 食品工业科技,2014,35(1):315−317. [GONG J, FU H, ZHANG M M, et al. Study on preservation of strawberry with modified konjac glucomannan coating[J]. Science and Technology of Food Industry,2014,35(1):315−317.
[22]	王衍鹏, 黄坚钦, 杨娇娇, 等. 魔芋葡甘聚糖对“宁海白”枇杷保鲜效果的研究[J]. 北方园艺,2015(18):133−135. [WANG Y P, HUANG J Q, YANG J J, et al. Study on fresh-keeping effect of konjac glucomannan on "Ninghaibai" loquat[J]. Northern gardening,2015(18):133−135.
[23]	帅良, 杨玉霞, 廖玲燕, 等. 海藻酸钠涂膜对百香果贮藏品质的影响[J]. 食品工业科技, 2016(13): 332-334. SHUAI L, YANG Y X, LIAO L Y, et al Effects of sodium alginate coating on the storage quality of passion fruit[J]. Science and Technology of Food Industry, 2016(13): 332-334.
[24]	杨敏, 孙晔, 耿思翌, 等. 魔芋葡甘聚糖复合涂膜对鲜切莲藕保鲜效果的影响[J]. 食品科学,2016,37(8):266−271. [YANG M, SUN Y, GENG S Y, et al. Effects of konjac glucomannan composite coating on the preservation of fresh-cut lotus root[J]. Food Science,2016,37(8):266−271. doi: 10.7506/spkx1002-6630-201608048
[25]	高帅平, 魏书信, 王安建, 等. 两种气调保鲜方式对香菇贮藏品质及生理生化性质的影响[J]. 食品工业科技,2021,42(4):276−281. [GAO S P, WEI S X, WANG A J, et al. Effects of two kinds of air-regulated 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.
[26]	吴谋成. 食品分析与感官评定[M]. 北京: 中国农业出版社, 2002: 115−117. WU M C. Food analysis and sensory evaluation[M]. Beijing: China Agriculture Press, 2002: 115−117.
[27]	聂昌宏, 郑欣, 阿依居来克·卡得尔, 等. 考马斯亮蓝法检测不同乳中乳清蛋白含量[J]. 食品安全质量检测学报,2019,10(5):1138−1142. [NIE C H, ZHENG X, AYJULIK KADER, et al. The content of whey protein in different milk was determined by Coomassie bright blue method[J]. Journal of Food Safety and Quality Inspection,2019,10(5):1138−1142.
[28]	李湘利, 刘静, 杨永涛, 等. 1-MCP对鸡枞菌采后生理及贮藏品质的影响[J]. 食品科学,2016,37(14):237−241. [LI X L, LIU J, YANG Y T, et al. Effects of 1-MCP on postharvest physiology and storage quality of Abioceros abieti[J]. Food Science,2016,37(14):237−241. doi: 10.7506/spkx1002-6630-201614043
[29]	YUAN G F, LV H, TANG W Y, et al. Effect of chitosan coating combined with pomegranate peel extract on the quality of Pacific white shrimp during iced storage[J]. Food Control,2016,59(1):818−823.
[30]	刘芹, 孔维威, 孔维丽, 等. 食用菌采后劣变机理及调控技术研究进展[J]. 食用菌,2019,41(5):1−6. [LIU Q, KONG W W, KONG W L, et al. Research progress on mechanism and regulation of postharvest deterioration of edible fungi[J]. Edible Fungus,2019,41(5):1−6. doi: 10.3969/j.issn.1000-8357.2019.05.001
[31]	徐冬颖, 姜爱丽, 胡文忠, 等. 双孢菇保鲜及抗褐变处理研究现状[J]. 食品与发酵工业,2016,42(6):254−259. [XU D Y, JIANG A L, HU W Z, et al. Research status of fresh preservation and anti-browning treatment of bisporus mushroom[J]. Food and Fermentation Industry,2016,42(6):254−259.
[32]	FAN N, WANG X, SUN J, et al. Effects of konjac glucomannan/pomegranate peel extract composite coating on the quality and nutritional properties of fresh-cut kiwifruit and green bell pepper[J]. Journal of Food Science and Technology-Mysore,2021(3):156−4158.
[33]	王思梦, 任艳芳, 何俊瑜, 等. 壳聚糖单一及复合涂膜对葡萄保鲜效果的影响[J]. 中国农学通报,2010,26(5):46−50. [WANG S M, REN Y F, HE J Y, et al. Effect of single and compound chitosan coating on grape freshness preservation[J]. Chinese Agricultural Science Bulletin,2010,26(5):46−50.
[34]	杨丽丽, 葛永红, 门衍玉, 等. 魔芋甘聚糖-海藻酸钠复合涂膜对生姜的保鲜性能[J]. 中国食品学报,2020,20(5):204−212. [YANG L L, GE Y H, MEN Y Y, et al. The fresh-keeping properties of konjac glycan-alginate composite coating on ginger[J]. Chinese Journal of Food Science,2020,20(5):204−212.
[35]	张一妹. 壳聚糖可食膜的制备及其对蓝莓的保鲜作用[D]. 青岛: 中国海洋大学, 2013: 3-6. ZHANG Y M. Preparation of chitosan edible film and its preservation effect on blueberry[D]. Qingdao: Ocean University of China, 2013: 3-6.
[36]	姚红英. 食用菌的保鲜技术初探[J]. 安徽农学通报,2012,18(6):113−114. [YAO H Y. Preliminary study on the preservation technology of edible fungi[J]. Anhui Agricultural Science Bulletin,2012,18(6):113−114. doi: 10.3969/j.issn.1007-7731.2012.06.062
[37]	LI Q, XU J, WANG J, et al. Composite coatings based on konjac glucomannan and sodium alginate modified with allicin and in situ SiO x for ginger rhizomes preservation[J]. Journal of Food Safety,2020,41(1):e12876.
[38]	何海玲, 顾龚平, 张卫明. 白芨多糖胶涂膜保鲜樱桃番茄的研究[J]. 食品科学,2007,28(4):336−340. [HE H L, GU G P, ZHANG W M. Study on the preservation of cherry tomato with Bletilla striata polysaccharide gel coating[J]. Food Science,2007,28(4):336−340. doi: 10.3321/j.issn:1002-6630.2007.04.081
[39]	汤灿辉, 王梦禅, 刘少雄, 等. 沙棘酵素自然发酵过程中品质特征和细菌群落动态变化[J/OL]. 食品工业科技: 1−12[2021-12-08]. https: //doi. org/10.13386/j. issn1002-0306.2021040326. TANG C H, WANG M C, LIU S X, et al. Quality characteristics and dynamic changes of bacterial community during natural fermentation of seabuckthorn enzyme[J/OL]. Food industry science and technology: 1−12[2021-12-08].https://doi.org/10.13386/j.issn1002-0306.2021040326.
[40]	段飞霞. 板栗贮藏保鲜影响因素及其控制技术研究[D]. 成都: 四川大学, 2006: 112−116. DUAN F X. Study on the influencing factors and control technology of chestnut storage and preservation[D]. Chengdu: Sichuan University, 2006: 112−116.
[41]	姚闽娜, 陈缘缘. 魔芋葡甘聚糖涂膜对草莓的保鲜研究[J]. 西南大学学报,2008,20(8):72−75. [YAO M N, CHEN Y Y. Study on the preservation of strawberry by konjac glucomannan coating[J]. Journal of Southwest University,2008,20(8):72−75.
[42]	关玥彤, 常善丰, 鄂玉萍. 葡甘聚糖涂布纸箱对芒果保鲜效果的研究[J]. 包装世界,2016(1):33−36. [GUAN Y T, CHANG S F, E Y P. Effect of glucomannan coated carton on fresh-keeping of mango[J]. Packaging World,2016(1):33−36.
[43]	李亚新, 张子德, 王磊, 等. 涂膜处理对板栗仁保鲜影响的研究[J]. 食品工业科技,2010,31(10):340−343. [LI Y X, ZHANG Z D, WANG L, et al. Study on the effect of coating treatment on the preservation of chestnut kernel[J]. Science and Technology of Food Industry,2010,31(10):340−343.
[44]	陈明木, 陈绍军, 庞杰, 等. 魔芋葡甘聚糖涂膜的保鲜原理及其在果蔬上的应用[J]. 福建农林大学学报:自然科学版,2004,33(3):400−403. [CHEN M M, CHEN S J, PANG J, et al. The preservation principle of konjac glucomannan coating and its application in fruits and vegetables[J]. Journal of Fujian Agriculture and Forestry University:Natural Science Edition,2004,33(3):400−403.
[45]	王娟, 马晓艳, 王通, 等. 预冷方式对黄花菜贮藏品质的影响[J]. 食品与发酵工业,2020,46(10):215−221. [WANG J, MA X Y, WANG T, et al. Effects of pre-cooling methods on the storage quality of daylily[J]. Food and Fermentation Industry,2020,46(10):215−221.
[46]	夏玉婷, 向飞, 吴考, 等. 魔芋葡甘聚糖基抗菌活性包装膜的研究进展[J/OL]. 食品工业科技: 1−14 [2021-05-17]. https: //doi. org/10.13386/j. issn1002-0306.2020070413. XIA Y T, XIANG F, WU K, et al. Research progress on antimicrobial activity packaging film of konjac glucomannan[J/OL]. Science and Technology of Food Industry: 1−14[2021-05-17].https://doi.org/10.13386/j.issn1002-0306.2020070413.