Effects of vacuum pre-cooling combined with N2 treatment on browning and softening of Stropharia rugosoannulata during storage
Publication Date
1-1-2025
Document Type
Article
Publication Title
Journal of Food Science and Technology
DOI
10.1007/s13197-025-06318-8
Abstract
In this study, the effects of vacuum pre-cooling combined with N2 treatment (3, 6, and 12 h) on the shelf life, browning and softening of fresh Stropharia rugosoannulata were investigated for 12 days. The N2 treated with 6 h had more effective preservation for the color and texture of S. rugosoannulata than those of 3 and 12 h. The preventive effect can be attributed to the inhibition of cellulase, chitinase, and glucoamylase activities, decreased the accumulation of malondialdehyde, and maintained the levels of polyphenols, cellulose, and chitin. The inhibition mechanism might be associated with the induction of the mitogen-activated protein kinase signal pathway, fatty acid, and amino acid metabolism by transcriptome analysis. Our results suggested that the vacuum pre-cooling combined with N2 treatment was recommended for the preservation of S. rugosoannulata.
Funding Number
2022BBA0024
Funding Sponsor
Key Project of Research and Development Plan of Hunan Province
Keywords
Modified atmosphere packaging, Preservation, Stropharia rugosoannulata, Transcriptome analysis, Vacuum pre-cooling
Department
Nutrition, Food Science and Packaging
Recommended Citation
Lijia Zhang, Yingqi Zhang, Defang Shi, Xi Feng, Salam A. Ibrahim, Wen Huang, and Ying Liu. "Effects of vacuum pre-cooling combined with N2 treatment on browning and softening of Stropharia rugosoannulata during storage" Journal of Food Science and Technology (2025). https://doi.org/10.1007/s13197-025-06318-8
