Institute of Food Science, Zhejiang Academy of Agricultural Science, Hangzhou 310021, China; Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, Hangzhou 310021, China; Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Hangzhou 310021, China; Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Hangzhou 310021, China.
School of Life & Environmental Science, Wenzhou University, Chashan University Town, Wenzhou 325035, China.
Food Chem. 2022 Mar 1;371:131200. doi: 10.1016/j.foodchem.2021.131200. Epub 2021 Sep 22.
Fresh shiitake (Lentinus edodes) is prone to brown, pileus-opening and flavor-loss during storage. Therefore, it is important to find an effective preservation method for fresh shiitake. Negative air ions (NAI) are negatively-charged molecules or atoms in the air, and can affect the physiological metabolism of live cells and be conveniently used with low cost. In this study, NAI treatment was performed at different times and the physico-chemical characteristics, microstructure, membrane potential and energy metabolism of shiitake were determined during storage. Results showed that NAI treatment for 40 min could reduce 29% of browning index and maintain the hardness of shiitake. NAI treatment groups had higher content of sweetness amino acids, umami amino acids, 5'-IMP, eight-carbon alcohols compounds and cyclic sulfides compounds than the control, and comprehensive quality of the group being treated for 40 min was the best. The mitochondria of shiitake swelled and the membrane potential decreased after being treated by NAI. However, NAI treatment for 40 min could improve the contents of ATP and ADP, maintain a relatively stable energy charge level, and promote energy utilization of shiitake during storage. The results demonstrated that NAI treatment had the potential to improve the quality shiitake during storage.
新鲜香菇（Lentinus edodes）在贮藏过程中容易出现褐变、菌盖张开和风味丧失。因此，寻找一种有效的新鲜香菇保鲜方法非常重要。空气负离子（NAI）是空气中带负电荷的分子或原子，可以影响活细胞的生理代谢，并且可以方便地以低成本使用。本研究在不同时间进行 NAI 处理，并在贮藏过程中测定香菇的理化特性、微观结构、膜电位和能量代谢。结果表明，NAI 处理 40 分钟可降低 29%的褐变指数，保持香菇的硬度。NAI 处理组的甜味氨基酸、鲜味氨基酸、5'-IMP、八碳醇化合物和环状硫化合物含量均高于对照组，处理 40 分钟组的综合品质最佳。香菇的线粒体肿胀，膜电位降低。然而，NAI 处理 40 分钟可以提高 ATP 和 ADP 的含量，维持相对稳定的能量电荷水平，并促进香菇在贮藏过程中的能量利用。结果表明，NAI 处理有可能在贮藏过程中提高香菇的品质。
