Effects of Storage Temperature on the Postharvest Quality and Volatile Flavor Components of <i>Stropharia rugoso-annulata</i>

RAO Kecheng; HUANG Wen; WANG Yi; LIU Ying

doi:10.13386/j.issn1002-0306.2022070297

Volume 44 Issue 11

May 2023

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Science and Technology of Food Industry > 2023 > 44(11): 369-378. > DOI: 10.13386/j.issn1002-0306.2022070297

RAO Kecheng, HUANG Wen, WANG Yi, et al. Effects of Storage Temperature on the Postharvest Quality and Volatile Flavor Components of Stropharia rugoso-annulata[J]. Science and Technology of Food Industry, 2023, 44(11): 369−378. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022070297.

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Effects of Storage Temperature on the Postharvest Quality and Volatile Flavor Components of Stropharia rugoso-annulata

RAO Kecheng^1,,
HUANG Wen^{1, 2},
WANG Yi¹,
LIU Ying^{1, 2, ,}

1.
College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
2.
Hubei Key Laboratory of Fruit and Vegetable Processing and Quality Control, Wuhan 430070, China

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Received Date: July 31, 2022
Available Online: April 04, 2023

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Abstract

Abstract

To verify the effect of storage temperature on the preservation of Stropharia rugoso-annula, fresh Stropharia rugoso-annulata was stored at different temperatures (0, 15 ℃) for 12 days, and the cap opening rate, decay rate, weight loss rate, color, hardness, chewiness and volatile flavor compounds were determinated at regular time. The results showed that fresh Stropharia rugoso-annulata could be stored at 15 ℃ for about 4~6 days while exhibited good quality after storage for 12 days at 0 ℃. Compared with 15 ℃, Stropharia rugoso-annulata storage at 0 ℃ had lower cap opening rate, decay rate and weight loss rate, and higher hardness, chewiness and color. After 12 days of storage at 0 ℃, the decay rate of Stropharia rugoso-annulata was 12.12%, which was significantly lower than that of 15 ℃ group (95.45%, P<0.05). 3-Octanol, 1-octene-3-ol, (E)-2-octenal, nonanal, decanal, 3-octanone, 2-pentylfuran were the characteristic flavor substances in fresh Stropharia rugoso-annulata. In addition, the 3-octanol and hexanal were the key substances for the flavor deterioration of Stropharia rugoso-annulata. The electronic nose response values in the 0 ℃ group were lower than those in the 15 ℃ group. The relative odor activity values of hexanol, hexanal, nonanal and other bad flavor components in the 0 ℃ group were lower. Moreover, the 0 ℃ group contained more types of volatile flavor compounds. Thus, the 0 ℃ storage could effectively maintain the postharvest quality of Stropharia rugoso- annulata and inhibit its flavor deterioration.
- Stropharia rugoso-annulata,
- storage,
- temperature,
- quality,
- volatile flavor components

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Science and Technology of Food Industry

Effects of Storage Temperature on the Postharvest Quality and Volatile Flavor Components of Stropharia rugoso-annulata

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