Changes of Flavor and Quality of <i>Pleurotus eryngii</i> Packed with Nano Film in Vacuum during Storage

LIU Dayu; HU Haiyang; CHEN Weijun; GONG Xiaoyuan; LIU Haiqiang; LI Xiang

doi:10.13386/j.issn1002-0306.2022090099

Volume 44 Issue 14

Jul. 2023

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2023 > 44(14): 246-253. > DOI: 10.13386/j.issn1002-0306.2022090099

LIU Dayu, HU Haiyang, CHEN Weijun, et al. Changes of Flavor and Quality of Pleurotus eryngii Packed with Nano Film in Vacuum during Storage[J]. Science and Technology of Food Industry, 2023, 44(14): 246−253. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022090099.

Citation:

PDF (3722 KB)

Changes of Flavor and Quality of Pleurotus eryngii Packed with Nano Film in Vacuum during Storage

College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China

More Information

Received Date: September 12, 2022
Available Online: May 16, 2023

Graphical Abstract

Abstract

Abstract

In order to extend the shelf life of Pleurotus eryngii in nanofilm vacuum packaging, the fresh postharvest Pleurotus eryngii was placed in TiO₂ and SiO₂ composite nanofilm fresh-keeping bags, the sample was precooled to below 4 ℃ under 0.07 MPa and then stored at 2 ℃. In order to evaluate the dynamic changes of flavor qualities during storage, the free amino acids and the volatile flavor compounds were analyzed at 0, 20, and 40 days. The results showed that 17 free amino acids were detected, including 7 essential amino acids. The total amount of amino acids was 1196.15 mg/100 g, 1425.26 and 1629.77 mg/100 g on day 0, 20 and 40, and the content of delicious amino acids increased with storage time. A total of 36 volatile compounds were detected. The alcohols and esters were the two main components, which accounting for about 90% of the total volatile compounds content. The Venn diagram of volatile compounds, the heat diagram of relative content, and the PCA load diagram of key volatile substances revealed that the types and contents of volatile flavor compounds of Pleurotus eryngii changed significantly (P<0.05) during storage. On 0, 20 and 40 days, the content of alcohols accounting for 33.49%, 72.14% and 77.25% of the total volatile flavor compounds, while the values of esters were 56.56%, 22.23% and 9.76%. According to the QDA analysis of aroma characteristics, the aroma characteristics of the three storage periods were mushroom flavor, flower and fruit flavor, and pungent fat flavor, respectively. Ethanol and 1-pentanol could be used as markers to characterize the degree of Pleurotus eryngii corruption. Fresh Pleurotus eryngii vacuum-packed in nanofilm could better maintain their flavor qualities and prolong their storage period.
- Pleurotus eryngii,
- vacuum packing,
- nanometer thin film,
- fresh-keeping,
- flavor qualities

FullText(HTML)

References (38)

References

[1]	邹何, 夏雪, 王粟萍, 等. 杏鲍菇相关研究进展及其产业开发现状[J]. 食品工业,2019,40(2):276−283. [ZOU H, XIA X, WANG S P, et al. Research progress and industry development status of Pleurotus eryngi[J]. Food Industry,2019,40(2):276−283. ZOU H, XIA X, WANG S P, et al. Research Progress and Industry Development Status of Pleurotus eryngi[J]. Food Industry, 2019, 40(2): 276-283
[2]	刘芳, 林建新, 朱红, 等. 珍稀菇菌之杏鲍菇栽培技术[J]. 湖北植保,2005(1):30−31. [LIU F, LIN J X, ZHU H, et al. Cultivation techniques of rare mushroom-Pleurotus eryngii[J]. Hubei Plant Protection,2005(1):30−31. LIU F, LIN J X, ZHU H, et al. Cultivation techniques of rare mushroom -Pleurotus eryngii[J]. Hubei Plant Protection, 2005(1): 30-31.
[3]	刘盛荣. 杏鲍菇的遗传特性及种间杂交研究[D]. 福州: 福建农林大学, 2008 LIU S R. Inherited characteristics of Pleurotus eryngii and interspecies cross[D]. Fuzhou: Fujian Agriculture and Forestry University, 2008.
[4]	王恒生, 刁治民, 陈克龙, 等. 杏鲍菇的研究进展及开发应用[J]. 青海草业,2014,23(2):26−30. [WANG H S, DIAO Z M, CHENG K L, et al. Research of Pleurottts eryngii and development application progress[J]. Qinghai Prataculture,2014,23(2):26−30. WANG H S, DIAO Z M, CHENG K L, et al. Research of Pleurottts eryngii and development application progress[J]. Qinghai Prataculture, 2014, 23(2): 26-30.
[5]	巩晋. 杏鲍菇(Pleurotus eryngii)冷藏保鲜技术及自溶机理研究[D]. 福州: 福建农林大学, 2013 GONG J. Study on freshness preservation technology and autolysis mechanism of Pleurotus eryngii [D]. Fuzhou: Fujian Agriculture and Forestry University, 2013.
[6]	BRENNAN M, GAëLLE L P, GORMLEY R. Post-harvest treatment with citric acid or hydrogen peroxide to extend the shelf life of fresh sliced mushrooms[J]. LWT - Food Science and Technology,2000,33(4):285−289. doi: 10.1006/fstl.2000.0657
[7]	SUN L B, ZHANG Z Y, XIN G, et al. Advances in umami taste and aroma of edible mushrooms[J]. Trends in Food Science & Technology,2020,96:176−187.
[8]	ZHANG Y, VENKITASAMY C, PAN Z, et al. Recent developments on umami ingredients of edible mushrooms – A review[J]. Trends in Food Science & Technology,2013,33(2):78−92.
[9]	FANG D L, YU K L, DENG Z L, et al. Storage quality and flavor evaluation of Volvariella volvacea packaged with nanocomposite-based packaging material during commercial storage condition[J]. Food Packaging and Shelf Life,2019,22:100412. doi: 10.1016/j.fpsl.2019.100412
[10]	DONG M, QIN L, XUE J, et al. Simultaneous quantification of free amino acids and 5′-nucleotides in shiitake mushrooms by stable isotope labeling-LC-MS/MS analysis[J]. Food Chemistry,2018,268:57−65. doi: 10.1016/j.foodchem.2018.06.054
[11]	MNANINEN H, ROTOLA-PUKKILA M, AISALA H, et al. Free amino acids and 5′-nucleotides in Finnish forest mushrooms[J]. Food Chemistry,2018,247:23−28. doi: 10.1016/j.foodchem.2017.12.014
[12]	卢士军, 李泰, 孙君茂, 等. 香菇、杏鲍菇和金针菇的氨基酸组成与蛋白质含量评价[J]. 中国食用菌,2022,41(1):45−51. [LU S J, LI T, SUN J M, et al. Amino acid composition and protein evaluation of Lentinula edodes, Pleurotus eryngii and Flammulina velutipes[J]. Edible Fungi of China,2022,41(1):45−51. Lu S J, LI T, SUN J M, et al. Amino acid composition and protein evaluation of Lentinula edodes, Pleurotus eryngii and Flammulina velutipes[J]. Edible Fungi of China, 2022, 41(1): 45-51.
[13]	WANG X M, ZHANG J, WU L H, et al. A mini-review of chemical composition and nutritional value of edible wild-grown mushroom from China[J]. Food Chemistry,2014,151:279−285. doi: 10.1016/j.foodchem.2013.11.062
[14]	LI W, GU Z, YANG Y, et al. Non-volatile taste components of several cultivated mushrooms[J]. Food Chemistry,2014,143:427−431. doi: 10.1016/j.foodchem.2013.08.006
[15]	路丹丹. 杏鲍菇保鲜包装技术研究[D]. 天津: 天津科技大学, 2019 LU D D. Studies on preservation packaging technology of Pleurotus eryngii[D]. Tianjin: Tianjin University of Science and Technology, 2019.
[16]	蒋方国, 胡海洋, 李翔, 等. O₂/CO₂主动自发气调对采后松露贮藏品质及微观结构的影响[J]. 食品与机械,2022,38(2):123−129. [JIANG F G, HU H Y, LI X, et al. Effects of O₂/CO₂ active modified atmosphere packaging on storage quality and microstructurw of postharvest truffles[J]. Food & Machinery,2022,38(2):123−129. JIANG F G, HU H Y, LI X, et al. Effects of O₂/CO₂ active modified atmosphere packaging on storage quality and microstructurw of postharvest truffles[J]. Food & Machinery, 2022, 38(2): 123-129.
[17]	FERMANDES A, ANTONIO A L, OLIVERIRA M B, et al. Effect of gamma and electron beam irradiation on the physico-chemical and nutritional properties of mushrooms: A review[J]. Food Chemistry,2012,135(2):641−650. doi: 10.1016/j.foodchem.2012.04.136
[18]	SKOG L J, CHU C L. Effect of ozone on qualities of fruits and vegetables in cold storage[J]. Canadian Journal of Plant Science,2001,81:73−778. doi: 10.4141/P00-054
[19]	SEDAGHAT N, ZAHEDI Y. Application of edible coating and acidic washing for extending the storage life of mushrooms (Agaricus bisporus)[J]. Food Science and Technology International,2012,14(2):523−530.
[20]	WEI H Y, FARZAD S, ZHANG T W, et al. Ethylene scavengers for the preservation of fruits and vegetables: A review[J]. Food Chemistry,2021,337:127750. doi: 10.1016/j.foodchem.2020.127750
[21]	ROGERIO DE O A, AURI B, FABIO R T, et al. Impact of dynamic controlled atmosphere storage and 1-methylcyclopropene treatment on quality and volatile organic compounds profile of 'Galaxy' apple[J]. Food Packaging and Shelf Life,2020,23:100443. doi: 10.1016/j.fpsl.2019.100443
[22]	朱凯, 吴伟杰, 房祥军, 等. LED蓝光结合UV处理对鲜切杏鲍菇贮藏品质的影响[J/OL]. 食品科学, https://kns.cnki.net/kcms/detail/11.2206.ts.20220126.1144.004.html ZHU K, WU W J, FANG X J, et al. Effect of LED blue light combined with UV treatment on the storage quality of fresh-cut Pleurotus eryngii[J/OL]. Food Science, https://kns.cnki.net/kcms/detail/11.2206.ts.20220126.1144.004.html
[23]	刘鑫烨, 李蕴澍, 马琦, 等. 不同干燥方式对杏鲍菇滋味成分的影响研究[J]. 食品研究与开发,2020,41(16):8−13. [LIU X Y, LI Y S, MA Q, et al. Effect of different drying treatments on the non-volatile flavor components in Pleurotus eryngii[J]. Food Research and Development,2020,41(16):8−13. LIU X Y, LI Y S, MA Q, et al. Effect of different drying treatments on the non-volatile flavor components in Pleurotus eryngii[J]. Food Research And Development, 2020, 41(16): 8-13.
[24]	王伟伟, 杨福馨, 胡安华. 纳米TiO₂保鲜包装纸的制备及其对迷你黄瓜保鲜效果的研究[J]. 包装工程,2011,32(19):18−21. [WANG W W, YANG F X, HU A H. Preparation of nano-TiO₂ fresh-keeping paper and its fresh-keeping effect on mini cucumbers[J]. Packaging Engineering,2011,32(19):18−21. WANG W W, YANG F X, HU A H, Preparation of nano-TiO₂ fresh-keeping paper and its fresh-keeping effect on mini cucumbers[J]. Packaging Engineering, 2011, 32(19): 18-21.
[25]	袁志, 王明力, 李霞. 纳米SiO₂壳聚糖复合膜保鲜草莓的研究[J]. 现代食品科技,2011,27(1):11−15. [YUAN Z, WANG M L, LI X. Fresh-keeping property of chitosan nano-sio₂ composite membrane for strawberry[J]. Modern Food Science and Technology,2011,27(1):11−15. YUAN Z, WANG M L, LI X. Fresh-keeping property of chitosan nano-sio₂ composite membrane for strawberry[J]. Modern Food Science and Technology, 2011, 27(1): 11-15.
[26]	KANMANI P, RHIM J W. Physical, mechanical and antimicrobial properties of gelatin based active nanocomposite fifilms containing AgNPs and nanoclay[J]. Food Hydrocolloids,2014,35(3):644−652.
[27]	HUANG Y K, LEI M L, CHEN X G, et al. Recent developments in food packaging based on nanomaterials[J]. Nanomaterials,2018,8(10):830. doi: 10.3390/nano8100830
[28]	刘达玉, 周琳, 李翔, 等. 杏鲍菇真空预冷工艺优化研究[J]. 中国食用菌,2018,37(5):70−74. [LIU D Y, ZHOU L, LI X, et al. Studies on optimization of vacuum cooling technology of Pleurotus eryngii[J]. Edible Fungi of China,2018,37(5):70−74. LIU D Y, ZHOU L, LI X, et al. Studies on optimization of vacuum cooling technology of Pleurotus eryngii[J]. Edible Fungi of China, 2018, 37(5): 70-74.
[29]	刘达玉, 孙杰, 李翔, 等. 杏鲍菇纳米综合保鲜技术的研究[J]. 中国食用菌,2019,38(3):77−80. [LIU D Y, SUN J, LI X, et al. Studies on fresh-keeping of Pleurotus eryngii with nanometer film[J]. Edible Fungi of China,2019,38(3):77−80. LIU D Y, SUN J, LI X, et al. Studies on fresh-keeping of Pleurotus eryngii with nanometer film[J]. Edible Fungi of China, 2019, 38 (3): 77-80.
[30]	南志奇, 牛小东, 艾义, 等. 黔江肾豆营养成分分析[J]. 西南师范范学学报(自然科学版),2012,37(2):88−92. [NAN Z Q, NIU X D, AI Y, et al. Nutritionan analysis of qianjiang kidney bean[J]. Journal of South West China Normal University (Natural Science Edition),2012,37(2):88−92. NAN Z Q, NIU X D, AI Y, et al. Nutritionan analysis of qianjiang kidney bean[J]. Journal of South west China Normal University (Natural Science Edition), 2012, 37(2): 88-92.
[31]	王松, 徐洪强, 万江, 等. 野生和栽培金针菇中氨基酸含量的比较[J]. 中国蔬菜,2010(24):57−60. [WANG S, XU H Q, WAN J, et al. Determination and comparision of amino acids contents in Flammulina velutipes between wild species and cultivars[J]. China Vegetables,2010(24):57−60. WANG, S, XU H Q, WAN J, et al. Determination and comparision of amino acids contents in Flammulina velutipes between wild species and cultivars[J]. China Vegetables, 2010(24): 57-60.
[32]	HARADA-PADERMO S S, DIAS-FACETO L S, SELANI M M, et al. Umami Ingredient, a newly developed flavor enhancer from shiitake byproducts, in low-sodium products: A study case of application in corn extruded snacks[J]. LWT-Food Science and Technology,2021,138:110806. doi: 10.1016/j.lwt.2020.110806
[33]	ZHAO Y, ZHANG M, DEVAHASTIN S, et al. Progresses on processing methods of umami substances: A review[J]. Trends in Food Science & Technology,2019,93:125−135.
[34]	FENG Y, XIN G, WEI Y Y, et al. Comparison of the umami taste and aroma of dried Suillus granulatus packed using four different packaging methods[J]. Food Chemistry,2022,366:130570. doi: 10.1016/j.foodchem.2021.130570
[35]	RENATA Z W. Optical purity of (R)-(-)-Octen-3-ol in the aroma of various secies of edible mushrooms[J]. Food Chemistry,2004,86(1):113−188. doi: 10.1016/j.foodchem.2003.08.016
[36]	殷朝敏, 范秀芝, 樊喆, 等. 14 种侧耳属食用菌干品挥发性香味成分分析[J]. 食品科学,2018,39(16):240−246. [YIN C M, FAN X Z, FAN Z, et al. Analysis of volatile flavor compounds in different pleurotus species using HS-SPME-GC-MS[J]. Food Science,2018,39(16):240−246. doi: 10.7506/spkx1002-6630-201816035 YIN C M, FAN X Z, FAN Z, et al. Analysis of volatile flavor compounds in different pleurotus species using HS-SPME-GC-MS[J]. Food Science, 2018, 39(16): 240-246. doi: 10.7506/spkx1002-6630-201816035
[37]	李润, 杨焱, 刘晓风, 等. 食用菌风味影响因素及其评价研究进展[J]. 食用菌学报,2020,27(4):202−214. [LI R, YANG Y, LIU X F, et al. Research progress on influential factors and evaluation of edible fungi flavor[J]. Journal of Edible Fungi,2020,27(4):202−214. LI R, YANG Y, LIU X F, et al. Research progress on influential factors and evaluation of edible fungi flavor[J]. Journal of Edible Fungi, 2020, 27(04): 202-214.
[38]	马琦, 伯继芳, 冯莉, 等. GC-MS结合电子鼻分析干燥方式对杏鲍菇挥发性风味成分的影响[J]. 食品科学,2019,40(14):276−283. [MA Q, BO J F, FENG L, et al. Effect of drying method on volatile components of Pleurotus eryngii analyzed by combined use of GC-MS and electronic nose[J]. Food Science,2019,40(14):276−283. doi: 10.7506/spkx1002-6630-20180904-046 MA Q, BO J F, FENG L, et al. , Effect of drying method on volatile components of Pleurotus eryngii analyzed by combined use of GC-MS and electronic nose[J]. Food Science, 2019, 40(14): 276-283. doi: 10.7506/spkx1002-6630-20180904-046

[1]	LIU Changnian, GUO Yan, ZHANG Jiaxin, YU Xiuzhu, LI Qi. Research Progress of Protein/Lipid-Starch Interactions and Their Effect in Slowing Down Starch Digestion Rate[J]. Science and Technology of Food Industry, 2025, 46(9): 1-10. DOI: 10.13386/j.issn1002-0306.2024070226
[2]	ZHANG Yun, ZHANG Kangyi, ZHAO Di, GUO Dongxu, ZHANG Guozhi. Structure and in Vitro Digestion Properties of Waxy Wheat Starch-Lipid Complexes[J]. Science and Technology of Food Industry, 2022, 43(20): 97-106. DOI: 10.13386/j.issn1002-0306.2022010171
[3]	YUAN Lu, HU Jie-lun, YIN Jun-yi. Progress on the Effect of Microwave Irradiation on Structural Characteristics of Starch and Its Application in Starch Derived Food Processing[J]. Science and Technology of Food Industry, 2020, 41(18): 330-337,343. DOI: 10.13386/j.issn1002-0306.2020.18.052
[4]	MIAO Lan-ge, XU Yan, ZHAO Si-ming, JIA Cai-hua, NIU Meng, LIN Qin-lu. Effects of Anthocyanin on Physicochemical Properties of Starches with Different Amylose Contents[J]. Science and Technology of Food Industry, 2020, 41(14): 22-28. DOI: 10.13386/j.issn1002-0306.2020.14.004
[5]	CAO Ying, XIA Wen, WANG Fei, LI Ji-hua, LIN Yan-yun. Research Progress on the Effect of Physical Modification on Starch Properties[J]. Science and Technology of Food Industry, 2019, 40(21): 315-319,325. DOI: 10.13386/j.issn1002-0306.2019.21.051
[6]	ZHANG Yu, ZHANG Kang-yi, ZHANG Guo-zhi. Research Progress on Starch Retrogradation Process Mechanism and Application of Starch Anti-retrogradation Agent[J]. Science and Technology of Food Industry, 2019, 40(13): 316-321. DOI: 10.13386/j.issn1002-0306.2019.13.053
[7]	WEI Ping, YOU Xiang-rong, ZHANG Ya-yuan, SUN Jian, HUANG Cheng-zu, LI Ming-juan, WANG Ying, ZHOU Kui, XIE Xiao-qiang. Influences of Adding Starch on Potato Rice Noodle Quality[J]. Science and Technology of Food Industry, 2019, 40(11): 79-84. DOI: 10.13386/j.issn1002-0306.2019.11.014
[8]	HUANG Jun- rong, LI Yan-fang, PU Hua-yin, LI Hong-liang. Research progress on application of texture analyzer in quality of starch and starch- based food[J]. Science and Technology of Food Industry, 2017, (04): 390-395. DOI: 10.13386/j.issn1002-0306.2017.04.065
[9]	LI Xue-hong, CHEN Zhi-jing, LU Yong, NIE Yu-hong. Research on the factors and characterization methods of starch digestibility[J]. Science and Technology of Food Industry, 2015, (22): 376-378. DOI: 10.13386/j.issn1002-0306.2015.22.069
[10]	WU Li- jing, CHE Li- ming, CHEN Xiao-dong. Effect of tea polyphenols on the retrogradation of sweet potato starch[J]. Science and Technology of Food Industry, 2014, (21): 123-127. DOI: 10.13386/j.issn1002-0306.2014.21.018