Abstract
The shelf life of Dictyophora rubrovolvata (D. rubrovolvata) has been strongly limited by autolysis, a natural process of self-degradation. Conventional heat treatment methods (hot water or hot air) are not suitable for D. rubrovolvata fruiting bodies because of their fragile and porous structure. Therefore, in this work, we attempted to use microwave treatment (MT/100 W, 75 W, 50 W) to delay autolysis and extend the shelf life of D. rubrovolvata fruiting bodies. The results showed that MT could delay the decrease in cellulose, chitosan, and β-1,3 glucan contents by inhibiting the corresponding enzyme activity and maintaining a high level of energy charge by delaying the decrease in ATP and ADP. Meanwhile, compared with the control group (CK), D. rubrovolvata fruiting bodies after MT had improvements in many qualities during storage (4 °C, 95% RH), including delayed deterioration of water migration, sensory evaluation, browning, shear force, ethanol, malondialdehyde (MDA), relative conductivity, and respiratory rate. Furthermore, D. rubrovolvata fruiting bodies after MT maintained contents of umami compounds compared to CK, which included free amino acids, 5′-nucleotides, and equivalent umami concentration (EUC). The electronic nose (E-nose) results showed that MT maintained a better flavor. Notably, the effect of low power (50 W) was better than that of high power (100 W, 75 W). Thus, microwaves could effectively regulate autolysis and energy metabolism of D. rubrovolvata fruiting bodies during the postharvest period. Therefore, microwaves can be applied as a pretreatment method, providing valuable insights regarding postharvest mushrooms.
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Data Availability
On reasonable request, the data are available from the corresponding author on reasonable request.
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Funding
This work was supported by the Guizhou Provincial Foundation for Excellent Scholars Program, China (No.GCC[2023]063), the Academic Seedling Cultivation and Free Exploration Innovation Special Project of the Guizhou Provincial Department of Science and Technology, China, and the Guizhou Province College Students’ Innovation Training Project (202210976092).
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Xu Zhang: investigation, experiment, formal analysis, writing—review and editing. Rui Wang: project administration, conceptualization, methodology, writing—review and editing, funding acquisition. Wencong Zhang: device, methodology. Cunkun Chen: formal analysis. Chao Ma: formal analysis. Ning Ji: formal analysis. Nanxin Zhang: experiment, data analysis. Jiqing Lei: investigation, formal analysis. Yiming Tian: experiment, data Analysis. All authors have read and agreed to the published version of the manuscript. Panpan Zhang: experiment, data analysis.
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Zhang, X., Wang, R., Zhang, W. et al. Microwave Treatment for Dictyophora rubrovolvata in Regulating Postharvest Autolysis and Energy Metabolism. Food Bioprocess Technol (2024). https://doi.org/10.1007/s11947-024-03388-y
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DOI: https://doi.org/10.1007/s11947-024-03388-y