新型相变蓄冷剂对香菇采后品质的影响

doi:10.3864/j.issn.0578-1752.2024.05.013

Abstract

Abstract:

【Background】Edible mushrooms with unique flavor are rich in protein, vitamins, and a variety of bioactive components, such as polysaccharides, phytosterol, etc. China is the major country in the cultivation and consumption of edible mushrooms, among which shiitake mushroom (Lentinula edodes) is the most widely cultivated. The current coolants exhibit low phase change temperature, which may result in chilling injury of shiitake mushrooms.【Objective】 Based on the freezing temperature of shiitake mushrooms, a novel phase change coolant specially for shiitake mushrooms was developed to maintain the postharvest quality.【Method】The main component of the coolant was screened by differential scanning calorimetry (DSC) based on the phase change latent heat and phase change temperature. Potassium sulfate, nano titanium dioxide, and superabsorbent resin were mixed to prepare the coolant. The effects of coolant on the qualities of shiitake mushrooms were studied by the weight loss rate, color, hardness and other indexes. The activities of enzymes related to glutamate metabolism and energy metabolism were also measured to explore the mechanism of preservation.【Result】 The aqueous solution of maltitol was selected as the main component by DSC. The optimal compositions of coolant were 1.85% of maltitol, 2.35% of potassium sulfate, 0.02% of nano titanium dioxide, and 0.80% of super absorbent resin, leading to the phase change latent heat and temperature at 405.26 J·g^-1 and -1.8 ℃, respectively. Compared with the control group, under the low-temperature conditions provided by the refrigerant, the weight loss rate of shiitake mushrooms decreased by 51.92%, and the hardness and brightness increased by 66.67% and 41.94%, respectively. The shelf life of shiitake mushrooms was extended. The low temperature also regulated the activities of enzymes, which were related to glutamate metabolism and energy metabolism, the glutamic acid and energy charge level increased by 36.64% and 54.76%, respectively. Finally the freshness of shiitake mushroom was maintained.【Conclusion】The novel phase change coolant based on the freezing temperature of shiitake mushrooms could maintain the weight, color, hardness and other indexes, regulate the level of glutamic acid and energy, and delay the deterioration of shiitake mushrooms. Therefore, the coolant was effective for the cold-chain preservation of shiitake mushrooms.

Key words: shiitake mushrooms (Lentinula edodes), phase change coolant, quality, glutamate metabolism, energy metabolism, preservation

HUANG Hao, WU QingHong, ZHANG Yu, WANG Ye, LIU QingE, FANG YiDa, LUO ZiSheng. Effects of Novel Phase Change Coolant on the Postharvest Quality of Shiitake Mushrooms[J].Scientia Agricultura Sinica, 2024, 57(5): 989-999.

Figures/Tables 8

Fig. 1

Fig. 2

Fig. 3

Fig. 4

Table 1

Changes in free amino acid content of Shiitake mushroom during storage"

氨基酸 Amino acid (mg·g^-1)	组别 Group	贮藏时间 Storage time (d)
氨基酸 Amino acid (mg·g^-1)	组别 Group	0	1	2	3	4	5
天门冬氨酸 Aspartic acid (Asp)	对照组 Control	9.64±0.36a	12.51±0.62ab	15.63±1.33bcde	18.35±2.23cdef	20.61±3.72f	19.54±1.24ef
	蓄冷剂组 Coolant	9.64±0.36a	12.27±1.25ab	15.27±0.55bcd	16.94±0.38cdef	19.88±2.73f	20.16±3.08f
	冰组 Ice	9.64±0.36a	12.42±1.98ab	14.53±4.07bc	17.40±1.69cdef	19.12±0.98def	19.36±3.32def
苏氨酸 Threonine (Thr)	对照组 Control	8.58±1.08a	9.38±0.85ab	13.63±1.16cd	11.82±1.00bcd	14.40±2.60d	12.48±0.84cd
	蓄冷剂组 Coolant	8.58±1.08a	9.42±0.65ab	11.30±0.94abc	12.56±2.10cd	12.33±0.59cd	11.83±1.41bcd
	冰组 Ice	8.58±1.08a	9.31±2.01ab	12.52±2.98cd	13.16±0.92cd	12.65±1.10cd	12.59±0.59cd
丝氨酸 Serine (Ser)	对照组 Control	7.49±0.19a	11.98±2.74ab	16.28±1.42bc	21.89±0.99d	17.34±2.95c	18.47±4.97cd
	蓄冷剂组 Coolant	7.49±0.19a	9.60±2.56b	11.97±1.34ab	15.81±2.71bc	16.93±3.79c	16.34±1.17bc
	冰组 Ice	7.49±0.19a	9.87±0.64a	15.58±2.01bc	17.79±0.23cd	18.53±1.87cd	15.18±3.48bc
谷氨酸 Glutamate (Glu)	对照组 Control	39.07±1.13efg	30.41±0.89abcd	25.25±3.79a	29.79±3.03abc	31.40±0.57abcde	28.41±4.53ab
谷氨酸 Glutamate (Glu)	蓄冷剂组 Coolant	39.07±1.13efg	39.14±0.25efg	40.70±3.94fg	44.30±12.23g	37.43±3.64cdefg	38.82±6.61defg
	冰组 Ice	39.07±1.13efg	33.58±2.12abcdef	35.20±1.94bcdef	31.40±4.75abcde	26.63±4.14ab	26.15±3.28a
甘氨酸 Glycine (Gly)	对照组 Control	5.02±0.37ab	4.60±0.46ab	6.39±1.75bcd	5.77±0.11abc	8.29±0.84def	15.01±2.27h
	蓄冷剂组 Coolant	5.02±0.37ab	3.95±0.84a	5.30±0.15abc	7.52±0.73cde	9.69±1.13efg	14.47±0.79h
	冰组 Ice	5.02±0.37ab	4.17±0.11ab	4.54±0.53ab	10.35±1.80fg	11.52±2.71g	14.32±1.32h
丙氨酸 Alanine (Ala)	对照组 Control	6.94±0.38a	9.19±1.33bcd	9.45±1.01bcde	9.49±1.88bcde	11.79±0.97g	10.25±0.15cdefg
	蓄冷剂组 Coolant	6.94±0.38a	8.79±0.21bc	9.62±0.18bcdef	10.04±0.75bcdefg	9.71±1.80bcdef	9.50±0.22bcde
	冰组 Ice	6.94±0.38a	8.30±0.55ab	11.09±1.49efg	10.79±0.76defg	11.41±0.53fg	10.04±0.31bcdefg
半胱氨酸 Cysteine (Cys）	对照组 Control	2.24±0.21h	1.99±0.07fg	1.56±0.04d	1.41±0.07cd	1.27±0.05bc	1.20±0.18ab
	蓄冷剂组 Coolant	2.24±0.21h	2.06±0.06gh	1.82±0.05ef	1.77±0.21e	1.03±0.06a	0.99±0.04a
	冰组 Ice	2.24±0.21h	2.01±0.08fg	1.86±0.13efg	1.58±0.12d	1.15±0.13ab	1.06±0.06ab
缬氨酸 Valine (Val)	对照组 Control	5.53±0.48b	8.31±0.25cde	10.30±0.37fg	9.37±0.10ef	12.95±1.44i	14.83±0.42j
	蓄冷剂组 Coolant	5.53±0.48b	5.88±0.68b	8.48±0.30cde	8.66±0.41de	7.20±0.72c	3.91±1.67a
	冰组 Ice	5.53±0.48b	7.86±0.93cd	8.64±0.23de	12.12±0.85hi	11.49±1.09gh	14.52±0.48j
蛋氨酸 Methionine (Met)	对照组 Control	1.52±0.42a	2.55±0.44abcd	4.59±0.18hi	3.37±1.14cdefg	2.80±0.19bcde	2.40±0.52abc
	蓄冷剂组 Coolant	1.52±0.42a	2.30±0.25ab	4.19±0.70fghi	4.39±0.39ghi	4.08±0.17fghi	3.59±0.72defgh
	冰组 Ice	1.52±0.42a	2.28±0.42ab	4.77±0.38i	3.80±0.24efghi	3.14±1.21bcdef	3.45±0.12cdefg
异亮氨酸 Isoleucine (Ile)	对照组 Control	6.24±0.15a	6.88±0.86a	8.94±0.44bc	12.79±0.47f	9.42±1.52bcd	11.36±1.35e
	蓄冷剂组 Coolant	6.24±0.15a	8.61±0.82b	9.75±0.50bcd	10.38±0.58cde	10.10±0.72cde	9.74±0.42bcd
	冰组 Ice	6.24±0.15a	6.43±0.66a	6.13±0.49a	10.39±0.67cde	10.27±1.06cde	10.55±0.23de
亮氨酸 Leucine (Leu)	对照组 Control	10.42±0.09d	15.97±0.35f	12.51±0.61e	16.37±0.38f	10.31±0.19d	11.88±0.58e
	蓄冷剂组 Coolant	10.42±0.09d	6.14±0.20a	5.78±0.10a	6.14±0.71a	7.50±0.30b	7.64±0.25b
	冰组 Ice	10.42±0.09d	12.02±0.30e	12.13±0.48e	11.03±0.62d	9.18±0.77c	12.69±0.43e
酪氨酸 Tyrosine (Tyr)	对照组 Control	4.34±0.33a	8.86±0.38bc	11.26±0.19e	9.49±0.65cd	8.83±0.26bc	7.82±1.42b
	蓄冷剂组 Coolant	4.34±0.33a	7.66±0.67b	8.55±0.21bc	8.85±1.19bc	9.56±0.56cd	8.36±0.88bc
	冰组 Ice	4.34±0.33a	7.53±0.62b	9.33±1.29cd	10.41±0.27de	8.90±0.51bc	8.14±0.60bc
苯丙氨酸 Phenylalanine (Phe)	对照组 Control	5.00±0.64a	5.48±0.07ab	7.17±1.97c	7.96±0.15cd	8.71±0.44def	9.99±0.25fgh
	蓄冷剂组 Coolant	5.00±0.64a	5.49±0.77ab	7.54±1.39cd	8.34±0.40cde	9.55±0.52efg	11.06±0.72h
	冰组 Ice	5.00±0.64a	6.84±1.16bc	6.83±0.45bc	7.92±0.36cd	9.69±0.70efgh	10.49±0.41gh
赖氨酸 Lysine (Lys)	对照组 Control	15.39±0.26g	12.30±1.34ef	11.61±2.52cdef	10.22±1.08abcde	8.18±0.22a	9.36±0.70ab
	蓄冷剂组 Coolant	15.39±0.26g	13.33±0.39f	11.32±0.09bcdef	11.30±0.61bcdef	11.98±1.80def	9.80±0.27abcd
	冰组 Ice	15.39±0.26g	11.56±0.56bcdef	10.16±2.19abcde	10.47±0.52bcde	9.93±0.71abcd	9.73±1.02abc
组氨酸 Histidine (His)	对照组 Control	5.23±0.25bcde	3.25±0.23a	4.30±1.49abcd	10.46±0.96h	11.02±1.06h	11.87±0.89h
	蓄冷剂组 Coolant	5.23±0.25bcde	4.62±0.50abcde	4.04±0.28abc	5.52±0.44cde	6.07±1.60ef	7.09±0.10fg
	冰组 Ice	5.23±0.25bcde	3.82±0.58ab	3.79±1.12ab	5.85±1.04def	7.93±0.80g	8.21±0.41g
精氨酸 Arginine (Arg)	对照组 Control	9.75±0.31a	14.21±0.35bcd	15.49±1.88de	14.85±0.01bcd	18.57±1.81ef	20.24±0.90f
	蓄冷剂组 Coolant	9.75±0.31a	10.19±0.56a	10.45±0.51a	15.41±2.17cde	11.96±0.84ab	12.09±0.08abc
	冰组 Ice	9.75±0.31a	14.89±1.22bcd	13.99±3.40bcd	15.23±1.11bcd	16.05±4.41de	16.35±1.28de
脯氨酸 Proline (Pro)	对照组 Control	16.53±0.40f	8.50±1.20cd	8.20±0.53cd	6.31±0.93bc	5.59±3.16ab	3.57±1.16a
	蓄冷剂组 Coolant	16.53±0.40f	14.07±0.38e	13.65±0.85e	10.58±0.75d	10.24±1.29d	8.81±1.73cd
	冰组 Ice	16.53±0.40f	10.75±1.06d	9.01±1.11cd	8.90±3.33cd	8.46±0.49cd	3.72±0.58a
总量 Total amino acid	对照组 Control	158.95±1.01a	166.39±1.68ab	182.55±7.44cde	199.70±8.41fg	201.48±8.58fg	208.69±9.79g
	蓄冷剂组 Coolant	158.95±1.01a	163.54±3.25ab	179.72±6.90cd	198.50±13.16fg	195.24±3.89efg	194.21±12.29ef
	冰组 Ice	158.95±1.01a	163.66±4.13a	180.10±2.42bc	198.58±8.23efg	196.03±5.72ef	196.56±9.28def

Table 1

Fig. 5

Fig. 6

Fig. 7

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