Short-term anaerobic treatment with microperforated packaging enhanced postharvest quality of Stropharia rugosoannulata mushrooms

IF 8.5 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Food Packaging and Shelf Life Pub Date : 2024-05-20 DOI:10.1016/j.fpsl.2024.101294
Xin Liu, Tao Fan, Zhongqiu Zhang, Yilu Wang, Yunhe Zhang, Fengli Jiang, Bingxin Sun
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Abstract

This study explored the impact of short-term anaerobic treatment combined with microperforated packaging (SAT-MP) on the postharvest quality and physiology of Stropharia rugosonulata mushrooms at 3 ℃. Results indicated that both SAT-MP treatments (T1, T2) and microperforated packaging alone (T3) establish a favorable environment with low O2 (8%−12%) and high CO2 (around 10%). All treatment groups showed significant improvements in firmness, color, and internal structure. Specifically, T1, T2, and T3 exhibited 38%, 41%, and 24% greater stipe firmness and 119%, 173%, and 48% lower browning index, respectively, compared to the control. These treatments also maintained high levels of antioxidant enzyme activity, including Superoxide Dismutase (SOD), Catalase (CAT), Peroxidase (POD), and Ascorbate Peroxidase (APX), as well as non-enzymatic antioxidants such as total phenols, flavonoids, and ascorbic acid. The combined treatment demonstrated the most significant effect, activating the mushroom's antioxidant system, reducing malondialdehyde (MDA) content, conductivity, and ethanol/acetaldehyde accumulation, thus mitigating lipid peroxidation. Scanning electron microscopy (SEM) and transmission electron microscopy (TEM) results confirmed better preservation of tissue and cell structure with the 12 h anaerobic treatment. Correlation analysis showed a negative correlation between firmness and oxidative damage indicators, as well as with the browning index and antioxidant-related indicators. Overall, short-term anaerobic treatment with microperforated packaging enhanced antioxidant capacity, maintains reactive oxygen species (ROS) metabolism balance, and cell membrane integrity, effectively delaying firmness decline and browning, highlighting its critical role in extending shelf life.

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用微孔包装进行短期厌氧处理可提高鸡腿菇的采后质量
本研究探讨了短期厌氧处理与微孔包装(SAT-MP)相结合对 3 ℃条件下赤松蘑菇采后质量和生理的影响。结果表明,SAT-MP 处理(T1、T2)和单独的微孔包装处理(T3)都建立了低氧气(8%-12%)和高二氧化碳(约 10%)的有利环境。所有处理组在紧实度、色泽和内部结构方面都有明显改善。具体来说,与对照组相比,T1、T2 和 T3 组的果柄坚硬度分别提高了 38%、41% 和 24%,褐变指数分别降低了 119%、173% 和 48%。这些处理还保持了高水平的抗氧化酶活性,包括超氧化物歧化酶(SOD)、过氧化氢酶(CAT)、过氧化物酶(POD)和抗坏血酸过氧化物酶(APX),以及总酚、类黄酮和抗坏血酸等非酶抗氧化剂。综合处理的效果最为显著,它激活了蘑菇的抗氧化系统,降低了丙二醛(MDA)含量、电导率和乙醇/乙醛积累,从而减轻了脂质过氧化反应。扫描电子显微镜(SEM)和透射电子显微镜(TEM)结果表明,12 小时厌氧处理能更好地保存组织和细胞结构。相关分析表明,紧实度和氧化损伤指标之间以及褐变指数和抗氧化剂相关指标之间呈负相关。总之,微孔包装的短期厌氧处理提高了抗氧化能力,维持了活性氧(ROS)代谢平衡和细胞膜完整性,有效延缓了坚实度下降和褐变,突出了其在延长货架期方面的关键作用。
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来源期刊
Food Packaging and Shelf Life
Food Packaging and Shelf Life Agricultural and Biological Sciences-Food Science
CiteScore
14.00
自引率
8.80%
发文量
214
审稿时长
70 days
期刊介绍: Food packaging is crucial for preserving food integrity throughout the distribution chain. It safeguards against contamination by physical, chemical, and biological agents, ensuring the safety and quality of processed foods. The evolution of novel food packaging, including modified atmosphere and active packaging, has extended shelf life, enhancing convenience for consumers. Shelf life, the duration a perishable item remains suitable for sale, use, or consumption, is intricately linked with food packaging, emphasizing its role in maintaining product quality and safety.
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