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Agaricus bisporus is the most common mushroom variety in the world and is loved by consumers for its unique nutritional, organoleptic and medicinal properties
.
However, bisporus mushrooms are very perishable, and the shelf life at room temperature is only 1~3 days, and the shelf life under refrigerated conditions is about 1 week
.
How to maintain the postharvest quality of bisporus mushrooms and extend their shelf life is a hot spot for researchers
Short-term anaerobic treatment can not only reduce the incidence of fruit diseases, but also inhibit the respiration rate of fruits and vegetables, improve the storage quality of fruits and vegetables, and extend the shelf life
of fruits and vegetables.
Although CO2 gas has outstanding performance in bacteriostatic and antiseptic and delaying the ripening and aging of fruits and vegetables, it was found in the preliminary pre-experiments that the short-term anaerobic treatment of pure CO2 had serious browning of bisporus mushrooms during the shelf life, but it is unclear
whether the short-term anaerobic treatment of low levels of CO2 combined with N2 can have a positive effect on the storage and preservation of bisporus mushrooms 。 Therefore, Wang Jiali, Tang Jianxin, Sun Bingxin* from the College of Food Science of Shenyang Agricultural University intend to use different levels of CO2 (5%, 10%, 20%) to perform short-term anaerobic treatment on the mushroom bisporus on the basis of pure N2 anaerobic treatment in the early stage, and explore the effect
of CO2 level on the postharvest physiology and quality of mushroom bisporus under short-term anaerobic treatment.
1.
Headspace analysis results
The change of O2 and CO2 relative content in the box is shown in Figure 1, the internal environment of the package has been in a state of ultra-low oxygen (O2 relative content less than 1%), the CO2 content of the 20% CO2 treatment group tends to balance from day 4, and the N2, 5% CO2 treatment group and 10% CO2 treatment group reach equilibrium
on about day 10.
The CO2 content of all treatment groups fluctuated
between about 21.
8%~24.
8% after reaching equilibrium.
The gas environment is an important factor affecting the respiration of edible fungi, and the previous research of our group found that when the mushroom is in a low O2 and high CO2 environment, it can effectively reduce the respiration rate of the mushroom and extend its shelf life
.
2.
Effect of CO2 level on respiration rate of mushroom bisporus
The postharvest respiration rate of Bisporus mushroom is shown in Figure 2, the respiration rate on day 0 is 145.
33 mg/(kg·h), and the respiratory peak of all four treatment groups occurs on day 3, and the previous study in this group found that short-term anaerobic treatment (pure N2) can significantly inhibit the respiration rate
of mushrooms in the first 3 days.
CO2 is the main product of aerobic respiration, and with the increase of CO2 concentration, it will play a role
in inhibiting respiration.
Before 12 days, the respiration rate of P.
bisporus in the CO2 treatment group was significantly lower than that in the N2 group (P<0.
05), and the inhibitory effect on the respiration rate was dose-effect with the CO2 content, and the higher the CO2 content, the more obvious the inhibition effect; the 5% CO2 treatment group and the 10% CO2 treated group maintained a higher respiration rate on day 9, which was not much different from the 0th day (145.
33 mg/(kg·h)), 136.
30 mg/(kg·h) and 134.
22 mg, respectively.
(kg·h), 20% CO2 group has the highest degree of inhibition of respiration, but too low respiration intensity may lead to insufficient energy metabolism of mushrooms, resulting in poor<b12> storage effect.
3.
Effect of CO2 level on mass loss rate of mushroom bisporus
The mass loss rate of Bisporus mushroom is shown in Figure 3, and the mass loss rate increases
with the extension of storage time.
Among them, the mass loss rate in the first 3 days of the 20% CO2 treatment group was the smallest, which may be related to the lowest respiration rate, under which the sample respiration was inhibited, the metabolic rate was slowed down, and the mass loss rate decreased.
From day 9, the mass loss rate was significantly higher than that of the other treatment groups (P<0.
05), but its respiration rate remained at the lowest level, and the minimum mass loss rate was not maintained because it maintained the lowest respiration rate, as the above hypothesis, it was lower than the lowest respiratory intensity of the bisporus mushroom, and the storage effect was not good; the quality loss of the other three groups remained good<b11> throughout the shelf life.
4.
Effect of CO2 level on color and appearance of bisporus mushroom
From Figure 4, it can be seen that BI and brightness have an opposite trend, and the degree of browning of mushrooms increases
with time.
Among them, the L* value at the end of storage in the 5% CO2 treatment group was the best (80.
08) and the BI was also the lowest (36.
16), indicating that the storage and preservation effect of mushrooms treated under this condition was the best
.
The L* value decreased the fastest in the 20% CO2 treatment group and the degree of browning was higher, indicating that the long-term high CO2 treatment environment had a negative impact
on the preservation of P.
biscopic.
The appearance change of Bisporus mushroom during storage is shown in Figure 5, and the color change of cap of Bisporus mushroom is consistent
with the brightness and BI results.
The cap of the N2 group only browned at the end of storage.
The caps and stalks of the 5% CO2-treated group did not undergo significant browning in the caps and stalks of the mushrooms in the entire shelf life.
The 10% CO2-treated group showed browning from the stalk from the stalk on day 9; The caps of the 20% CO2-treated group began to yellow on the 3rd day, and the caps were severely browned at the end of storage
.
Overall, the preservation effect of the 5% CO2 treatment group was the best, and the preservation effect of the 20% CO2 treatment group was the worst
.
5.
Effect of CO2 level on texture characteristics of mushroom bisporus
The changes in hardness and elasticity of Bisporus mushrooms are shown in Figure 6, and the hardness of Bisporus mushrooms in all treatment groups is higher than the initial hardness, which is consistent
with the reports of Song Lili and Polenta et al.
It was found that CO2 treatment had a good effect
on the hardness of crisp pear, 'red earth' grapes, Lunan white apricot and Sichuan zai ginger.
The maintenance of hardness and elasticity mainly depends on the mechanical strength of the cell wall and the expansion of the cell, which is closely related
to the macromolecular substances and water content in fruit and vegetable tissues.
Changes in hardness and elasticity of the mushroom are also associated with
the high moisture content of the mushroom.
Elasticity refers to the deformation of fruits and vegetables after compression by external force, and the degree of recovery after removing external force is greatly related to the freshness of fruits and vegetables, and the elasticity maintenance effect of 5% CO2 treatment group in each treatment group is better
.
6.
Effects of CO2 level on relative conductivity and MDA content of mushroom bisporus
As shown in Figure 7, the relative conductivity of all treatment groups gradually increased with the extension of storage time, and the 20% CO2 treatment group was significantly higher than the other groups from day 9, which may be due to the damage caused by the high level of CO2 (>20%) inside the package for a long time, resulting in damage and rupture of the mushroom's cell membrane, accelerating the increase
of relative conductivity 。 There was no significant difference in MDA content in the first 9 days of all treatment groups, and there was little change compared with the initial value.
At 12 d, there were significant differences between the 10% CO2 treatment group and the 20% CO2 treatment group and the 5% CO2 treatment group (P<0.
05<b11>).
。 20% storage period CO2 treatment group has the most MDA accumulation, the most serious membrane lipid peroxidation, the highest relative conductivity, the most serious electrolyte leakage, and the highest cell membrane permeability, which may be that the long-term high CO2 environment has a toxic effect on the mushroom bisporus, resulting in the most serious damage to its cells, which also explains the poor preservation effect.
The 5% CO2-treated group had the least MDA accumulation, the smallest relative conductivity and the best freshness.
The quality of mushrooms in the N2 group was well preserved, second only to the 5% CO2 treatment group
.
The results showed that the damage to mushroom cells caused by long-term high CO2 stress was irreversible, so mushrooms should not be stored in a high CO2 environment for more than 9 days
.
7.
Effect of CO2 level on antioxidant content of mushroom bisporus
As shown in Figure 8A, the ascorbic acid content showed a rapid downward trend during storage, and the ascorbic acid content of the N2-treated group and the 5% CO2-treated group decreased relatively slowly, indicating that the antioxidant activity of the mushrooms in these two groups was high
.
The ascorbic acid content of the 20% CO2 and 10% CO2 treated groups decreased significantly
in the middle and late stages of storage.
Ascorbic acid can be oxidized and polymerized to form colored substances, and reacts with nitrogenous compounds such as amino acids and proteins to accelerate browning
.
Therefore, it is speculated that browning in the 20% CO2 and 10% CO2 treated groups may also be associated
with lower ascorbic acid content.
As shown in Figure 8B, the relative content of total phenol first increased and then decreased during storage, and similar results
were found in Lin Qiong et al.
The relative increase in total phenol content of mushrooms in the 20% CO2 treatment group on the 6th day of storage may be due to the imbalance between free radical production and scavenging system in mushrooms caused by environmental stress caused by high levels of CO2, so that more total phenols are required to scavenge free radicals to alleviate oxidative damage
caused by environmental stress.
Flavonoids act as antioxidants, antibacterial agents and other functions
in plants.
As shown in Figure 8C, the relative content of flavonoids also showed a trend of first increasing and then decreasing during storage, which may be that anaerobic treatment activated the chalcone synthase, so that the relative content of flavonoids showed an upward trend, and the subsequent downward trend may be that part of its participation in the reaction was consumed, or it may be because the lactic acid produced by microbial fermentation in the late storage period lowered the pH value, which inhibited the production
of flavonoids.
The relative content of total phenols and flavonoids in the N2 treatment group and the 5% CO2 treatment group did not increase or decrease significantly, which was speculated to be due
to the low environmental stress pressure and the light oxidative damage of mushrooms.
8.
Effect of CO2 level on taste value of mushroom bisporus
67~-38.
43, the salty taste value changed from -12.
85~-9.
88, and the sour taste value and salty taste value of mushrooms in all treatment groups were lower than their thresholds during the entire storage period, which are not discussed
here 。 In this experiment, the umami substances of all components of mushrooms were in a fluctuating state, which increased on the 3rd day of storage, decreased on the 6th day, and increased again on the 9th day, the initial umami taste value of the mushroom was 12.
04, and on the 12th day of storage, the umami substances in the 5% CO2 treatment group and the 10% CO2 treatment group remained good, and on the 15th day of storage, the umami taste value
of 10.
61 was still maintained in the 10% CO2 treatment group.
This paper showed that short-term anaerobic treatment with low levels of CO2 had an effect
on maintaining the umami taste of Bisporus mushroom.
Conclusion
Short-term anaerobic treatment with different levels of CO2 had an important effecton the postharvest physiology and quality of P.
bisporus.
Low level CO2 anaerobic treatment has positive effects
on reducing the respiration rate and mass loss rate of P.
bisporus, inhibiting browning, maintaining hardness and elasticity, delaying oxidative damage of cells and maintaining the umami taste of mushrooms.
In particular, the 5% CO2 treatment group had the best preservation effect, followed by the 10% CO2 treatment group, and the 20% CO2 treatment group had the worst
preservation effect.
In addition, although CO2 gas has a significant inhibitory effect on respiration in mushroom bisporus, high levels of CO2 may also accelerate oxidative damage
of mushroom cells.
In summary, CO2 gas plays an important role in anaerobic treatment, and low level CO2 treatment is positive and effective
for the preservation of bisporus mushroom.
However, caution is required when selecting high levels of CO2 as treatment conditions
.
01.
Corresponding author
D.
, associate professor, deputy dean of the College of Food Science, Shenyang Agricultural University, chairman of
Liaoning Food Quality and Safety Society.
Visiting scholar
at the Food Packaging Laboratory at Rutgers University.
Mainly engaged in the research of food packaging and agricultural product storage and preservation, he presided over 8 scientific research projects such as the unveiling of the Liaoning Provincial Science and Technology Department, the Science and Technology Mission, and the Doctoral Start-up, and published more than 30 scientific research papers in Postharvest Biology and Technology, Scientia Horticulturae, Food Science, Chinese Journal of Food Science and Packaging Engineering
.
02.
First author
Jiaili Wang, Shenyang Agricultural University, master's degree candidate in food processing and safety, with a research direction in edible fungus preservation technology
.
This paper "Effects of Short-term Anaerobic Treatment of Carbon Dioxide on Postharvest Physiology and Quality of Bisporus mushroom" is from Food Science, Vol.
43, No.
17, 2022, pp.
255-262, authors: Wang Jiali, Tang Jianxin, Ying Limei, Zhang Yunhe, Sun Bingxin
.
DOI:10.
7506/spkx1002-6630-20210802-013
。 Click to view information about
the article.
