Marino Alessia, Leonardi Marco, Zambonelli Alessandra, Iotti Mirco, Galante Angelo
Department of Life, Health and Environmental Sciences (MESVA), University of L'Aquila, Via Vetoio, 67100 L'Aquila, Italy.
Department of Agricultural and Food Sciences, University of Bologna, Viale G. Fanin 44, 40127 Bologna, Italy.
J Fungi (Basel). 2024 Oct 15;10(10):717. doi: 10.3390/jof10100717.
Truffles of the genus (Pezizales, Ascomycetes) are among the most valuable and expensive foods, but their shelf life is limited to 7-10 days when stored at 4 °C. Alternative preservation methods have been proposed to extend their shelf life, though they may alter certain quality parameters. Recently, a hypogeal display case equipped with an ultrasonic humidity system (HDC) was developed, extending the shelf life to 2-3 weeks, depending on the truffle species. This study assesses the efficacy of HDC in preserving and ascomata over 16 days, using quantitative magnetic resonance imaging (QMRI) to monitor water content and other parameters. Sixteen and six ascomata were stored at 4 °C in an HDC or a static fridge (SF) as controls. QMRI confirmed that has a shorter shelf life than under all conditions. HDC reduced the rate of shrinkage, water, and mass loss in both species. Additionally, the Apparent Diffusion Coefficient (ADC), longitudinal relaxation time (T1), and transverse relaxation time (T2), which reflect molecular changes, decreased more slowly in HDC than SF. QMRI proves useful for studying water-rich samples and assessing truffle preservation technologies. Further optimization of this method for industrial use is needed.
盘菌目（子囊菌纲）的松露是最珍贵且昂贵的食物之一，但其在4°C储存时的保质期仅为7 - 10天。人们已提出替代保存方法来延长其保质期，不过这些方法可能会改变某些质量参数。最近，一种配备超声波湿度系统（HDC）的地下展示柜被研发出来，根据松露种类不同，其保质期可延长至2 - 3周。本研究使用定量磁共振成像（QMRI）来监测水分含量及其他参数，评估HDC在16天内保存松露子实体和子囊果的效果。将16个松露子实体和6个松露子囊果分别储存在4°C的HDC中或作为对照的静态冰箱（SF）中。QMRI证实，在所有条件下，松露子实体的保质期都比松露子囊果短。HDC降低了两种松露的收缩率、水分和质量损失率。此外，反映分子变化的表观扩散系数（ADC）、纵向弛豫时间（T1）和横向弛豫时间（T2）在HDC中的下降速度比在SF中更慢。QMRI被证明在研究富含水分的样品和评估松露保存技术方面很有用。需要进一步优化此方法以用于工业用途。
