Lingxing Guan, Shanshan Hao, Ying Chen, Mei Yang, Yanyin Guo, Rinkiko Suguro, Aqleem Abbas
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引用次数: 0
Abstract
Transportation logistics are crucial for moving harvested produce from the field to the table. However, mechanical damage incurred during transport considerably contributes to mushroom spoilage during storage. This study revealed the results of spraying CaCl2 on the appearance, reactive oxygen species (ROS), nutritional content, cell wall composition, and degradative enzymes of mushrooms in storage after a simulated vibration. The results indicated that exogenous CaCl2 treatment effectively delayed mushroom browning and softening during storage following vibration stress and inhibited ROS accumulation by modulating antioxidant enzyme activities, and mitigated membrane lipid peroxidation. Furthermore, CaCl2 inhibited cell wall-degrading enzyme activities to delay cell wall degradation. Moreover, CaCl2 treatment enhanced the cinnamate 4-hydroxylase (C4H) and 4-coumarate: CoA ligase (4CL) activities and promoted total phenols and flavonoid synthesis, contributing to the recovery of mechanical damage caused by vibration. Additionally, TEM revealed that the cells in the control samples at the vibration sampling point were loosely organized, exhibiting marginally thicker cell walls in contrast to the CaCl2-treated cells. This study highlights the potential of spraying CaCl2 to alleviate mechanical damage to mushrooms during transportation stress and offered a viable method for enhancing mushroom transportation and storage.
期刊介绍：
Biophysical studies of foods and agricultural products involve research at the interface of chemistry, biology, and engineering, as well as the new interdisciplinary areas of materials science and nanotechnology. Such studies include but are certainly not limited to research in the following areas: the structure of food molecules, biopolymers, and biomaterials on the molecular, microscopic, and mesoscopic scales; the molecular basis of structure generation and maintenance in specific foods, feeds, food processing operations, and agricultural products; the mechanisms of microbial growth, death and antimicrobial action; structure/function relationships in food and agricultural biopolymers; novel biophysical techniques (spectroscopic, microscopic, thermal, rheological, etc.) for structural and dynamical characterization of food and agricultural materials and products; the properties of amorphous biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties; and molecular mechanisms of taste and smell.
A hallmark of such research is a dependence on various methods of instrumental analysis that provide information on the molecular level, on various physical and chemical theories used to understand the interrelations among biological molecules, and an attempt to relate macroscopic chemical and physical properties and biological functions to the molecular structure and microscopic organization of the biological material.
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