Effect of Controlled Atmosphere Packaging on the Physiology and Quality of Fresh-Cut Dictyophora rubrovolvata

Abstract

Dictyophora rubrovolvata is a typical edible fungus of Guizhou Province and is very popular due to its unique taste and texture. In this study, the effect of a controlled atmosphere (CA) on fresh-cut D. rubrovolvata shelf life was investigated. Firstly, this study addresses the influence of different O2 concentrations (5%, 20%, 35%, 50%, 65%, 80%, or 95%) with N2 balance on fresh-cut D. rubrovolvata quality while stored at 4 ± 1 °C for 7 d. Then, on the basis of the determined O2 concentration (5%), CO2 (0%, 5%, 10%, 15%, or 20%) was involved and stored for 8 d at 4 ± 1 °C. Evaluations of physiology parameters, texture, browning degree, nutritional, umami, volatile components, and total colony numbers were determined in fresh-cut D. rubrovolvata. From the results of water migration, the sample of 5% O2/5% CO2/90% N2 was closer to 0 d than other groups at 8 days. Meanwhile, the polyphenol oxidase (2.26 ± 0.07 U/(g·min)), and catalase activity (4.66 ± 0.08 U/(g·min·FW)) were superior to the samples of other treatment groups on the eighth day (3.04 ± 0.06 to 3.84 ± 0.10 U/(g·min), 4.02 ± 0.07 to 4.07 ± 0.07 U/(g·min·FW)). Therefore, we found that a gas environment with 5% O2/5% CO2/90% N2 could ensure the membrane integrity, oxidation, and prevent the browning of fresh-cut D. rubrovolvata, thus better maintaining the physiological parameters. Meanwhile, it also maintained the samples’ texture, color, nutritional value, and umami taste. Furthermore, it inhibited the increase in total colony numbers. The volatile components were closer to the initial level compared with other groups. The results indicate that fresh-cut D. rubrovolvata could maintain its shelf life and quality when stored in 5% O2/5% CO2/90% N2 at 4 ± 1 °C.

Microwave Treatment for Dictyophora rubrovolvata in Regulating Postharvest Autolysis and Energy Metabolism

“…Changes in Low-eld nuclear magnetic resonance (LF-NMR) transverse relaxation , malondialdehyde (MDA) content, relative conductivity and respiratory rate Cell integrity is disrupted when mushroom fruiting bodies undergo autolysis, leading to moisture loss and a reduction in free water (Gui et al, 2022). In the study of Cheng et al (2019), the relaxation times of T 21 (bound water), T 22 (immobile water) and T 23 (free water) of mushrooms were detected, but in our study, only bound water and free water were detected, which was consistent with our previous research (Xia et al, 2023). It can be seen from Fig.…”

“…The content of umami nucleotides and the value of EUC decreased during storage. The alterations observed in the aforementioned avour compounds align with the research ndings reported by Xia et al (2023). Notably, MT could effectively delay the decrease in the content of umami substances, especially in M4, which was consistent with the E-nose and PCA results.…”

“…Throughout the "13th Five Year Plan" period, the cultivation of D. rubrovolvata has played a pivotal role in the development of the local edible mushroom industry. However, fresh D. rubrovolvata possesses a short postharvest life mainly due to autolysis (Xia et al, 2023).…”