Improved postharvest quality and respiratory activity of straw mushroom (Volvariella volvacea) with ultrasound treatment and controlled relative humidity

Li, Na; Chen, Fengmei; Cui, Fengjie; Sun, Wenjing; Zhang, Jinsong; Qian, Lishun; Yang, Yan; Wu, Di; Dong, Ying; Jiang, Jianxin; Yang, Huanming

doi:10.1016/j.scienta.2017.06.057

Cited by 71 publications

(66 citation statements)

References 28 publications

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“…The electrolyte leakage in response to 75% RH treatment was not significantly different to CK in two cultivars, which showed that 75% RH had less effects on cellular membranes under heat stress. MDA, an index of the level of lipid peroxidation, can damage membrane integrity and increase membrane permeability (Li et al, 2017). The results also showed that 75% and 85% RH can reduce damage of the cellular membrane by decreasing the content of MDA in R. 'Fen Zhenzhu'.…”

Section: Discussionmentioning

confidence: 88%

Effect of Relative Air Humidity and High Temperature on the Physiological and Anatomical Responses of Two Rhododendron Cultivars

Ma¹,

Liang²,

Zhao³

2019

horts

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The effects of different relative air humidity (RH) levels under high temperature and accompanying vapor pressure deficits (VPDs) on the physiology, photosynthesis, and anatomy of Rhododendron need to be better understood to help in reducing damage to leaves caused by high temperature. In this study, two Rhododendron cultivars were exposed at 45%, 55%, 65%, 75%, and 85% RH to a treatment of constant temperature at 38 °C for 14 days, resulting in a VPD of 3.64, 2.98, 2.32, 1.66, and 0.99 kPa, respectively. The results showed the least reduction of the net photosynthetic rate (Pn) under 75% RH treatment in R. ‘Fen Zhenzhu’ (decreased by 79.8%), and under the 85% RH treatment in R. ‘Zhuangyuan Hong’ (decreased by 75.4%). The decline in relative water content (RWC) was less under the 75% and 85% RH treatments, and electrolyte leakage showed a slight decrease under the 75% RH treatment in the two Rhododendron cultivars. The appearance of the two cultivars under greater RH showed less damage, probably because plants can avoid damage by increasing total chlorophyll content, decreasing stomatal area, stomatal density, and opened stomata ratio, enhancing enzymatic activity and osmoregulation substances, and improving leaf structure. The findings show that greater RH can alleviate damage caused by heat stress and improve thermostability.

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Section: Discussionmentioning

confidence: 88%

Effect of Relative Air Humidity and High Temperature on the Physiological and Anatomical Responses of Two Rhododendron Cultivars

Ma¹,

Liang²,

Zhao³

2019

horts

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“…Browning-related POD activity affects the preservation of fresh-cut vegetables. 24,48 Figure 7 shows the effect of CDs/CH coating on the POD activity in fresh-cut cucumber during storage for 15 days. It is seen that POD activity increases at first and then decreases.…”

Section: Effect Of Cds/ch Coating On Pod Activitymentioning

confidence: 99%

“…Many researchers have presented that a CH coating can effectively maintain quality and inhibit microbial growth in fresh‐cut products such as carrot, mango, and pineapple . Carbon dots (CDs) are a kind of carbon nanomaterial, with size below 10 nm, that have attracted the attention of many researchers for use in a variety of fields, such as biological imaging, chemical sensing and photocatalysis due to low toxicity, good aqueous solubility and biocompatibility, chemical inertness, and fluorescence properties . CDs with oxygen‐containing functional groups (OH, COOH, etc.)…”

Section: Introductionmentioning

confidence: 99%

“…22 Carbon dots (CDs) are a kind of carbon nanomaterial, with size below 10 nm, that have attracted the attention of many researchers for use in a variety of fields, such as biological imaging, chemical sensing and photocatalysis due to low toxicity, good aqueous solubility and biocompatibility, chemical inertness, and fluorescence properties. 23,24 CDs with oxygen-containing functional groups (-OH, -COOH, etc.) are easy to realize surface functionalization with so that they possess certain chemical characteristics.…”

Section: Introductionmentioning

confidence: 99%

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Effect of carbon dots with chitosan coating on microorganisms and storage quality of modified‐atmosphere‐packaged fresh‐cut cucumber

et al. 2019

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BACKGROUND In order to inhibit microorganisms and improve storage quality of fresh‐cut cucumber, fresh‐cut cucumber was treated by carbon dots (CDs) from kelp/chitosan (CH) coating solution with CD concentrations of 0%, 1.5%, 3% and 4.5% and then packaged as well as stored at 4 °C for 15 days. The effect of CDs/CH coating on microorganisms and the quality of modified‐atmosphere‐packaged fresh‐cut cucumber during storage were investigated. RESULTS The CDs was monodispersed spherical morphology with size distribution of 0.54–0.83 nm. Interaction of CDs and CH had the generation of strong hydrogen bond. Inhibition zone diameters of CDs/CH coating against Staphylococcus aureus and Escherichia coli were enhanced with the increase of CD concentrations. Moreover, CDs/CH coating inhibited the growth of total number of colonies, mold, and yeast in modified‐atmosphere‐packaged fresh‐cut cucumber during storage. A coating of 4.5% CDs/CH effectively reduced the losses of weight, firmness, and total soluble solids, the degradation of ascorbic acid content and flavor, and inhibited peroxidases activity, as well as decreased water mobility in fresh‐cut cucumber during storage. CONCLUSION The results indicated that a CDs/CH coating was helpful for inhibiting microorganisms and improving storage quality, and could be an effective method to prolong shelf life of fresh‐cut cucumber. © 2019 Society of Chemical Industry

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“…Currently, CM is routinely preserved under temperature control at 15 ± 1°C, which increases the shelf life to 2–3 days (Wu et al., ), or by using chemical preservatives, such as sodium dehydroacetate (Hou et al., ). Other methods to increase storage life of mushrooms include ozone (Dong, Chui, Wang, & Zhong, 1998), irradiation (Xie et al., ), ultrasound treatment, and control of relative humidity (Li et al., ). However, these methods are not used commercially.…”

Section: Introductionmentioning

confidence: 99%

Effects of 1‐methylcyclopropene on the quality attributes of harvested Chinese mushroom (Volvariella volvacea) fruiting bodies

Chen

et al. 2019

Food Science & Nutrition

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The effects of paper containing different concentrations of 1‐methylcyclopropene (1‐MCP) on the quality of Chinese mushrooms were investigated. Mushrooms were first stored with paper containing 0, 0.25, 0.50, 0.75, 1.00, or 1.25 μl L−1 1‐MCP at 15 ± 1°C for 12 hr and then continued for up to 8 days. 1‐MCP reduced the respiratory peak, weight loss, degree of cap browning, relative leakage rate, and soluble solid content, and delayed the change in the surface hue angle. Mushrooms exposed to paper containing 1‐MCP maintained firmness and sensory attributes. The storage time of Chinese mushrooms treated with 1‐MCP at the best concentration (0.75 μl L−1) was 8 days, which was 4 days longer than that of the control. Browning in mushrooms was related to the vitamin C content, total phenol content, and polyphenol oxidase activity. The results would be very useful to the mushroom industry and provide a theoretical basis for the potential researches of the mechanisms maturation and senescence in Chinese mushrooms.

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Improved postharvest quality and respiratory activity of straw mushroom (Volvariella volvacea) with ultrasound treatment and controlled relative humidity

Cited by 71 publications

References 28 publications

Effect of Relative Air Humidity and High Temperature on the Physiological and Anatomical Responses of Two Rhododendron Cultivars

Effect of Relative Air Humidity and High Temperature on the Physiological and Anatomical Responses of Two Rhododendron Cultivars

Effect of carbon dots with chitosan coating on microorganisms and storage quality of modified‐atmosphere‐packaged fresh‐cut cucumber

Effects of 1‐methylcyclopropene on the quality attributes of harvested Chinese mushroom (Volvariella volvacea) fruiting bodies

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