Azevedo Sílvia, Cunha Luís M, Fonseca Susana C
REQUIMTE/DGAOT, Faculty of Sciences, University of Porto, Porto, Portugal.
REQUIMTE/DGAOT, Faculty of Sciences, University of Porto, Porto, Portugal
Food Sci Technol Int. 2015 Dec;21(8):593-603. doi: 10.1177/1082013214555925. Epub 2014 Oct 22.
The respiration rate of mushrooms is an important indicator of postharvest senescence. Storage temperature plays a major role in their rate of respiration and, therefore, in their postharvest life. In this context, reliable predictions of respiration rates are critical for the development of modified atmosphere packaging that ultimately will maximise the quality of the product to be presented to consumers. This work was undertaken to study the influence of storage time and temperature on the respiration rate of oyster mushrooms. For that purpose, oyster mushrooms were stored at constant temperatures of 2, 6, 10, 14 and 18 ℃ under ambient atmosphere. Respiration rate data were measured with 8-h intervals up to 240 h. A decrease of respiration rate was found after cutting of the carpophores. Therefore, time effect on respiration rate was modelled using a first-order decay model. The results also show the positive influence of temperature on mushroom respiration rate. The model explaining the effect of time on oyster mushroom's respiration rate included the temperature dependence according to the Arrhenius equation, and the inclusion of a parameter describing the decrease of the respiration rate, from the initial time until equilibrium. These yielded an overall model that fitted well to the experimental data. Moreover, results show that the overall model is useful to predict respiration rate of oyster mushrooms at different temperatures and times, using the initial respiration rate of mushrooms. Furthermore, predictive modelling can be relevant for the choice of an appropriate packaging system for fresh oyster mushrooms.
蘑菇的呼吸速率是采后衰老的一个重要指标。贮藏温度对其呼吸速率起着主要作用，因此也对其采后寿命有重要影响。在这种情况下，可靠地预测呼吸速率对于气调包装的发展至关重要，气调包装最终将使向消费者提供的产品质量最大化。这项工作旨在研究贮藏时间和温度对平菇呼吸速率的影响。为此，将平菇在环境大气下于2、6、10、14和18℃的恒定温度下贮藏。每隔8小时测量一次呼吸速率数据，直至240小时。发现子实体切割后呼吸速率下降。因此，使用一阶衰减模型对呼吸速率的时间效应进行建模。结果还表明温度对蘑菇呼吸速率有积极影响。解释时间对平菇呼吸速率影响的模型包括根据阿伦尼乌斯方程的温度依赖性，以及一个描述从初始时间到平衡时呼吸速率下降的参数。这些得出了一个与实验数据拟合良好的总体模型。此外，结果表明，利用蘑菇的初始呼吸速率，该总体模型可用于预测不同温度和时间下平菇的呼吸速率。此外，预测建模对于选择新鲜平菇的合适包装系统可能具有重要意义。
