Variations of quality and volatile components of morels (Morchella sextelata) during storage

被引：4

作者：

Gao, Fanhui ^{[1
]}

Xie, Wanying ^{[1
]}

Zhang, Hao ^{[1
]}

Li, Suhong ^{[1
]}

Li, Tuoping ^{[1
]}

机构：

[1] Shenyang Agr Univ, Coll Food Sci, Shenyang 110866, Peoples R China

来源：

JOURNAL OF PLANT PHYSIOLOGY | 2023年 / 290卷

关键词：

Morels; Storage temperatures; Quality; Volatile compounds; MUSHROOMS AGARICUS-BISPORUS; SHELF-LIFE; PRESERVATION; TEMPERATURE; SUGARS; AROMA; FRUIT;

D O I：

10.1016/j.jplph.2023.154094

中图分类号：

Q94 [植物学];

学科分类号：

071001 ;

摘要：

The postharvest senescence of morels was observed to be easily affected by temperature fluctuations. The objective of this study was to examine the influence of various storage temperatures on the postharvest senescence of morels. The study evaluated the variations of water content, respiration, nutrients substances, cell membrane permeability, and volatile compounds in morels stored at 20 degrees C and 4 degrees C. Results showed that low -temperature storage suppressed the loss of water and firmness, delayed the time of respiration and ethylene peak, and reduced the loss of nutrients and cell membrane permeability. Furthermore, the content of volatile com-pounds increased and then decreased during storage. The characteristic aroma substances of 1-octen-3-ol were identified using odor activity values and OPLS-DA analysis. The study observed a decrease in the content and changes of aroma compounds during low-temperature storage. This decrease may be attributed to the decreased activities of lipoxygenase (LOX) and alcohol dehydrogenase (ADH).

引用

页数：9

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