Effect of Storage Temperature on Quality of Oudemansiella raphanipies and Prediction Model of Shelf Life
In this experiment,three temperatures(2,4 and 8℃)for postharvest storage and circulation of Oudemansiella raphanipies were simulated,and the sensory score,decay index,weight loss rate,white-ness,soluble protein and malondialdehyde contents,activities of polyphenol oxidase,peroxidase and superox-ide dismutase,ascorbic acid and reducing sugar contents,and other physicochemical indexes were measured.The results showed that low temperature storage at 2℃could reduce the mass loss rate of fruiting body,ma-londialdehyde content,peroxidase and polyphenol oxidase activities more effectively,maintain the whiteness of fruiting body,contents of soluble protein,reducing sugar and ascorbic acid,and activity of superoxide dis-mutase,showing positive effects on preservation of O.raphanipies.The shelf life prediction model based on de-cay index,weight loss rate,whiteness and ascorbic acid content was established by ASLT method combined with the kinetic model and the Arrhenius equation.The determination coefficients R2 were all higher than 0.90,and the model fitted accuracy was high with the prediction error less than 10%.Among all the indexes,using the mass loss rate obtained the highest accuracy in shelf life prediction.The established model could be used to predict the remaining shelf life of O.raphanipies in a certain period postharvest,providing a theoretical basis for the postharvest storage and circulation control of edible mushrooms.
Oudemansiella raphanipiesQulaityStorage temperatureArrhenius equationShelf life predictionKinetic model
国家科技期刊平台
NSTL
万方数据
