Effect of simulated transport vibration on the quality of shiitake mushroom (<i>Lentinus edodes</i>) during storage

Tao, Fei; Chen, Wenwei; Zhang, Jia

doi:10.1002/fsn3.2094

Cited by 14 publications

(5 citation statements)

References 46 publications

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“…The water holding capacity of mushrooms is closely related to the degree of cell wall damage (Liu et al, 2021). In addition, changes in microstructure also affects the hardness of mushrooms (Tao, Chen, & Jia, 2020), which was confirmed by the SEM and TEM results of this study. Our results showed that water loss and degradation of soluble protein and crude polysaccharides resulted in cell damage and mycelium collapse, which was consistent with the tendency for hardness to decline.…”

Section: Discussionsupporting

confidence: 80%

Effects of nanocomposite packaging on postharvest quality of mushrooms (Stropharia rugosoannulata) from the perspective of water migration and microstructure changes

Mao-bin

Liu

et al. 2023

Journal of Food Safety

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Stropharia rugosoannulata, a high‐value mushroom, exhibits high nutritional value and flavor characteristics; however, the mushroom is susceptible to spoilage, water loss and texture deterioration, which renders its safety and edibility a challenge. To improve the shelf life of fresh mushrooms during storage, a novel nanocomposite packaging (NP) was applied for the first time to maintain the freshness of S. rugosoannulata. The results showed that compared to other groups, NP effectively delayed the deterioration of sensory quality, postponed the decrease in firmness, and inhibited the degradation of soluble protein (caps 54.58 mg g−1 and stipes 31.45 mg g−1) and crude polysaccharide (caps 5.06 mg g−1 and stipes 3.53 mg g−1). Moreover, NP significantly reduced weight loss (0.41%) and water content loss (caps 90.93% and stipes 89.80%), as confirmed by low‐field nuclear magnetic resonance and magnetic resonance imaging; thus, water loss was inhibited. Additionally, the results of scanning electron microscopy and transmission electron microscopy indicated that NP helped preserve intact cell structure and retard organelle disintegration, helping prevent water from escaping to some extent. The overall research indicated that the application and performance of the novel NP, which is convenience, suitable for scale application and improves postharvest quality, is a promising approach for extending the shelf life of fresh S. rugosoannulata.

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Section: Discussionsupporting

confidence: 80%

Effects of nanocomposite packaging on postharvest quality of mushrooms (Stropharia rugosoannulata) from the perspective of water migration and microstructure changes

Mao-bin

Liu

et al. 2023

Journal of Food Safety

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“…Celik, et al [44] reported that the weight loss of apple fruit increased with the prolongation of storage time and fruit damage. Mir and Shahbazi [15] and Tao, et al [45] reported similar results. The results of this study showed that the 'Shine Muscat' grapes' weight loss was greater in the compression treatment groups compared to the control group.…”

Section: Discussionmentioning

confidence: 54%

The Impact of Mechanical Compression on the Postharvest Quality of ‘Shine Muscat’ Grapes during Short-Term Storage

Zhu,

Liu,

Yang

et al. 2023

Agronomy

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Mechanical stress induced by compression during preharvest and postharvest handling of fresh fruit is a major factor influencing the quality of fresh fruit. The degree of compression primarily governs the extent of quality deterioration. However, research on the damage mechanisms of mechanical compression in table grapes remains scarce. This investigation evaluated the impact of varying compression levels (0%, 20%, 40%, 60%, and 80%) on the postharvest quality attributes of table grapes. Changes in postharvest physical properties (overall appearance and color), structural properties (firmness, springiness, cohesiveness, and chewiness), physiological qualities (total soluble solids, titratable acidity, ascorbic acid, malonaldehyde content, and relative electrical conductivity), and cell microstructure of the berries was determined at 4 °C during 15 d of storage. Mechanical compression contributed to the deterioration of the quality of table grapes during storage, resulting in increased weight loss, decay rate, malonaldehyde content, and relative electrical conductivity; and decreased total soluble solids, titratable acidity, and ascorbic acid content. Furthermore, as compared to the control group, mechanical compression resulted in substantial yellowing and diminished textural qualities of grapes. In particular, compression treatment caused significant deformation of grape cell microstructure. In conclusion, mechanical compression stress significantly affects the physical and physiological properties of postharvest table grapes, as well as the internal cellular organization. As compression levels increase, the quality of table grapes progressively deteriorates, leading to a substantial reduction in storage life and commercial value. This study offers essential information for devising damage prevention strategies in preharvest and postharvest handling of table grapes.

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“…In some food SC contexts, road conditions such as vibrations during transportation play an important role in quality and marketable condition wastage [ 27 , 28 ]. Cold chain logistics (or temperature control logistics) for modern food SCs has been using RFID sensors over the logistic network to carry out the purpose of timely control of the storage and food temperature throughout the logistics process [ 29 ].…”

Section: State Of Artmentioning

confidence: 99%

Decentralizing Online Food Delivery Services: A Blockchain and IoT Model for Smart Cities

et al. 2023

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With the worldwide pandemic outbreak, the style of restaurant food consumption underwent a major shift towards online delivery services. This poses an urgent need in trust between main stakeholders of the process: requiring restaurants to correspond to the quality declared, providing high quality and safe to consume meals, and obliging delivery entities to deliver food carefully, scrupulously following the delivery conditions. In this research, we explore a novelty approach that combines IoT, Blockchain technology, and city LoRa network to create a new trusted, decentralized approach for food distribution process in the context of a Smart City. This approach allows controlling the food delivery process using sensors data to control live location, temperature, vibrations, and shakings during the transportation process. We also suggest a fresh perspective on a rating system of delivery entities, where reputation points will be provided both from the side of the restaurant and the final consumer. This will create more trust towards the delivery entity since information will be tamper-proof and immutable due to the nature of Blockchain. This novel system proposal allows rethinking the online food delivery process in the context of Smart City, using the city’s LoRa LPWAN radio frequency technology and Blockchain decentralized solution.

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Effect of simulated transport vibration on the quality of shiitake mushroom (Lentinus edodes) during storage

Cited by 14 publications

References 46 publications

Effects of nanocomposite packaging on postharvest quality of mushrooms (Stropharia rugosoannulata) from the perspective of water migration and microstructure changes

Effects of nanocomposite packaging on postharvest quality of mushrooms (Stropharia rugosoannulata) from the perspective of water migration and microstructure changes

The Impact of Mechanical Compression on the Postharvest Quality of ‘Shine Muscat’ Grapes during Short-Term Storage

Decentralizing Online Food Delivery Services: A Blockchain and IoT Model for Smart Cities

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