A novel phase change coolant promoted quality attributes and glutamate accumulation in postharvest shiitake mushrooms involved in energy metabolism

Dong Li; Di Wang; Yida Fang; Li Li; Xingyu Lin; Yanqun Xu; Hangjun Chen; Ming Zhu; Zisheng Luo

doi:10.1016/j.foodchem.2021.129227

A novel phase change coolant promoted quality attributes and glutamate accumulation in postharvest shiitake mushrooms involved in energy metabolism

Food Chem. 2021 Jul 30:351:129227. doi: 10.1016/j.foodchem.2021.129227. Epub 2021 Feb 9.

Authors

Dong Li¹, Di Wang¹, Yida Fang¹, Li Li¹, Xingyu Lin¹, Yanqun Xu², Hangjun Chen³, Ming Zhu⁴, Zisheng Luo⁵

Affiliations

¹ Zhejiang University, College of Biosystems Engineering and Food Science, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agri-Food Processing, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Hangzhou 310058, People's Republic of China.
² Zhejiang University, College of Biosystems Engineering and Food Science, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agri-Food Processing, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Hangzhou 310058, People's Republic of China; Zhejiang University, Ningbo Research Institute, Ningbo 315100, People's Republic of China. Electronic address: [email protected].
³ Zhejiang Academy of Agricultural Science, Institute of Food Science, Hangzhou 310058, People's Republic of China.
⁴ Ministry of Agriculture and Rural Affairs, Academy of Agricultural Planning and Engineering, Beijing 100125, People's Republic of China.
⁵ Zhejiang University, College of Biosystems Engineering and Food Science, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agri-Food Processing, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Hangzhou 310058, People's Republic of China; Zhejiang University, Ningbo Research Institute, Ningbo 315100, People's Republic of China; Fuli Institute of Food Science, Hangzhou 310058, People's Republic of China. Electronic address: [email protected].

PMID: 33647695
DOI: 10.1016/j.foodchem.2021.129227

Abstract

Cold chain transportation is an important link in postharvest logistics of agricultural products. In current study, we developed a novel water-based phase change coolant (PCC), which showed longer effectiveness in maintaining low temperature condition compared with ice, and applied in preserving the postharvest mushrooms. The results showed that the novel PCC effectively inhibited water loss, as well as maintained quality attributes including firmness, color, phenolics, flavonoids, and thus prolonged the shelf-life of mushrooms. Low temperature condition created by the novel PCC treatment maintained high level of energy charge by activating the activities of SDH, CCO, H⁺-ATPase and Ca²⁺-ATPase, resulting in the delay of postharvest senescence. In addition, sufficient energy supply decreased the consumption of glutamate as carbon skeleton by inhibiting GDH activity, improved glutamate accumulation, and therefore maintained sensory properties as a result. Thus, the novel PCC might be an excellent substitute for ice in cold chain transportation of mushrooms.

Keywords: Energy metabolism; Glutamate metabolism; Phase change coolant; Shiitake mushrooms.

MeSH terms

Cold Temperature*
Color
Energy Metabolism / drug effects*
Food Quality*
Glutamic Acid / metabolism*
Phase Transition*
Shiitake Mushrooms / chemistry*
Shiitake Mushrooms / drug effects
Shiitake Mushrooms / metabolism*
Water / chemistry
Water / pharmacology

Substances

Water
Glutamic Acid