Edible mushroom preservative and method for delaying quality deterioration of harvested edible mushrooms

Abstract

The invention provides an edible mushroom preservative. The edible mushroom preservative comprises disodium succinate. The edible mushroom preservative provided by the invention can effectively regulate and control the postharvest quality of edible mushrooms and prolong the shelf life, has the advantages of good preservation effect, simplicity in operation, short treatment time, low cost and the like, and has good popularization and application values. Particularly, the composition can be used for inhibiting browning of fruiting bodies of the coprinus comatus after picking, improving the antioxidant activity of the coprinus comatus, maintaining the storage quality after picking, and effectively prolonging the preservation time and shelf life of the coprinus comatus.

Description

Technical Field

[0001] The invention belongs to the technical field of post-harvest preservation of edible fungi, and in particular relates to an edible fungi preservative and a method for delaying quality deterioration of post-harvest edible fungi. Background Art

[0002] Edible fungi are large fungi that can be eaten by people. They are very different from the bacteria that cause diseases and pests in vegetables and fruits, and are beneficial to humans. They contain a variety of carbohydrates, sugars, vitamins and protein foods, are high in nutrients, and have a wide range of therapeutic effects. They can regulate human immune function and have certain effects in antioxidant, anti-cancer, anti-cardiovascular and cerebrovascular diseases, anti-high cholesterol, and anti-viral treatment.

[0003] Coprinus comatus has a white body, delicious taste, rich nutrition, and is rich in polysaccharides, polyphenols, coprinus comatus and other active ingredients. It has health and medicinal values ​​such as antioxidant, anti-tumor, hypoglycemic, and improving intestinal function. It has been identified by the World Health Organization and the Food and Agriculture Organization of the United Nations as one of the 16 rare edible fungi that integrate "natural, nutritious, and health care". At present, Coprinus comatus is cultivated in Fujian, Sichuan, Shandong, Hebei, Guangdong, Jiangxi and other provinces in my country, and is deeply favored by consumers. However, fresh Coprinus comatus still maintains strong respiration and metabolism after picking. Compared with other edible fungi, it is very easy to wilt, brown, open, and autolyze, which seriously affects the edible quality and nutritional mechanism of Coprinus comatus, and greatly restricts the development of the Coprinus comatus industry. Therefore, effectively regulating the quality of edible fungi, especially the post-harvest quality of Coprinus comatus, and extending the shelf life are issues that need to be urgently addressed in the development of the edible fungi industry. Summary of the invention

[0004] In view of this, the technical problem to be solved by the present invention is to provide an edible fungus preservative and a method for delaying the deterioration of the quality of edible fungi after harvest. The edible fungus preservative provided by the present invention can effectively regulate the quality of edible fungi after harvest and extend the shelf life.

[0005] The invention also provides an edible fungus preservative, comprising disodium succinate.

[0006] Preferably, the edible fungus preservative is disodium succinate solution.

[0007] Preferably, the disodium succinate solution is an aqueous solution of disodium succinate with a concentration of 20 to 80 mmol / L.

[0008] Preferably, the edible fungi are selected from the group consisting of Coprinus comatus, Agaricus bisporus, Pleurotus ostreatus, Flammulina velutipes, Pleurotus eryngii, Pleurotus geesteranus, Pleurotus eryngii, Pleurotus gingilis, Pleurotus eryngii, Shiitake mushroom, Mushroom, and Boletus edulis.

[0009] The present invention also provides a method for delaying the deterioration of the quality of edible fungi after harvest, comprising the following steps:

[0010] The edible fungi are treated with the edible preservative.

[0011] Preferably, the treatment comprises a soaking treatment or a spraying treatment.

[0012] Preferably, the soaking treatment comprises:

[0013] The edible fungi are soaked in a solution containing the edible preservative for a period of time and then dried.

[0014] Preferably, the soaking time is 15 to 20 minutes.

[0015] Preferably, the treatment further includes storage.

[0016] Preferably, the storage temperature is 3-5°C and the relative humidity is 75%-85%.

[0017] Compared with the prior art, the present invention provides an edible fungus preservative, including disodium succinate. The edible fungus preservative provided by the present invention can effectively regulate the quality of edible fungi after harvest and extend the shelf life, has the advantages of good preservation effect, simple operation, short processing time, low cost, etc., and has good promotion and application value. In particular, it can be used to inhibit the browning of the fruiting body of Coprinus comatus after harvest, improve the antioxidant activity of Coprinus comatus, maintain the storage quality after harvest, and effectively extend the preservation time and shelf life of Coprinus comatus. BRIEF DESCRIPTION OF THE DRAWINGS

[0018] Figure 1 The content of adenosine triphosphate (ATP) in Coprinus comatus after being harvested under different embodiments;

[0019] Figure 2 The content of adenosine diphosphate (ADP) in Coprinus comatus after harvesting under different embodiments;

[0020] Figure 3 The content of adenosine monophosphate (AMP) in Coprinus comatus after harvesting under different embodiments;

[0021] Figure 4 The charge values ​​(EC) of Coprinus comatus after being harvested under different treatments;

[0022] Figure 5 The browning index of the harvested Coprinus comatus under different embodiments;

[0023] Figure 6 The content of malondialdehyde (MDA) in Coprinus comatus after harvesting under different treatments;

[0024] Figure 7 The H2O2 content in Coprinus comatus after harvesting under different embodiments;

[0025] Figure 8 The superoxide anion (O2 ·- ) generation rate;

[0026] Fig. 9 The activity of ascorbate peroxidase (APX) in Coprinus comatus after being harvested under different treatments;

[0027] Fig.10 The activity of L-phenylalanine ammonia lyase (PAL) in Coprinus comatus after harvest under different treatments;

[0028] Fig.11 The peroxidase (POD) activity in Coprinus comatus after harvest under different treatments;

[0029] Fig.12 The polyphenol oxidase (PPO) activity in post-harvest Coprinus comatus under different treatments. DETAILED DESCRIPTION

[0030] The invention provides an edible fungus preservative, comprising disodium succinate.

[0031] In some specific embodiments of the present invention, the edible fungus preservative is a disodium succinate solution. Further, the disodium succinate solution is an aqueous solution of disodium succinate, and the concentration is 20-80 mmol / L, which can be 20, 25, 30, 35, 40, 45, 50, 55, 60, 65, 70, 75, 80, or any value between 20 and 80 mmol / L.

[0032] In the present invention, the edible fungus preservative can be an aqueous solution of disodium succinate, or solid disodium succinate can be reconstituted into an aqueous solution of disodium succinate when used.

[0033] The edible fungus preservative is used for preserving edible fungi, and the edible fungi are selected from coprinus comatus, Agaricus bisporus, Pleurotus ostreatus, Flammulina velutipes, Pleurotus eryngii, Pleurotus geesteranus, Pleurotus eryngii, Pleurotus gingilis, Pleurotus eryngii, Pleurotus eryngii, Lentinula edodes, Pleurotus eryngii, and Boletus edulis.

[0034] The present invention also provides a method for delaying the deterioration of the quality of edible fungi after harvest, comprising the following steps:

[0035] The edible fungi are treated with the edible fungi preservative.

[0036] In the present invention, the edible fungi are subjected to a pretreatment before being treated with the edible fungi preservative, wherein the pretreatment comprises the following steps:

[0037] (1) Harvesting: picking the fruiting bodies of edible mushrooms at commercial maturity. Avoiding human damage during the picking process, keeping the fruiting bodies of edible mushrooms intact and without external damage;

[0038] (2) Cleaning: Clean the wood chips, soil and other impurities carried by the roots of the freshly picked edible fungi fruiting bodies, drain and set aside.

[0039] Then, the pre-treated edible fungi are treated with an edible preservative.

[0040] The treatment includes a soaking treatment or a spraying treatment.

[0041] Wherein, the immersion treatment comprises:

[0042] The edible fungi are soaked in a solution containing the edible preservative for a period of time and then dried.

[0043] Preferably, the soaking temperature is room temperature. In the present invention, the room temperature is defined as 25±5° C., and the soaking time is 15 to 20 minutes. During soaking, ensure that the edible fungus fruiting body is completely immersed in the disodium succinate solution. Preferably, the drying is natural drying.

[0044] After the treatment, the method further includes storage at a temperature of 3 to 5°C, which may be 3, 4, 5, or any value between 3 and 5°C, and a relative humidity of 75% to 85%, which may be 75%, 80%, 85%, or any value between 75% and 85%.

[0045] In the present invention, when the treatment method is spraying, the edible fungi are surface sprayed after the pre-treatment is completed. Furthermore, the edible fungi may be sprayed during storage and during later sales.

[0046] After the spraying treatment is completed, the method further includes storage. The storage temperature is 3-5°C, which can be 3, 4, 5, or any value between 3-5°C, and the relative humidity is 75%-85%, which can be 75%, 80%, 85%, or any value between 75%-85%.

[0047] In some specific embodiments of the present invention, different treatment methods have different applicable concentrations of the aqueous solution of disodium succinate. In particular, when the treatment is soaking, the preferred concentration of the aqueous solution of disodium succinate is 30 to 50 mmol / L; when the treatment is spraying, the preferred concentration of the aqueous solution of disodium succinate is 50 to 70 mmol / L.

[0048] Compared with the cultivated state, the nutritional and environmental conditions of edible fungi after picking are completely changed during storage, resulting in insufficient energy supply or slow energy production, which leads to abnormal physiological metabolism of edible fungi and rapid deterioration of fruiting bodies. Disodium succinate, as an exogenous proton channel promoter, can significantly promote the transfer of protons and the synthesis of ATP in the electron transport chain. Preservatives based on regulating energy metabolism and ATP synthesis can inhibit or slow down physiological abnormalities such as decreased activity of related enzymes, excessive accumulation of free radicals, increased cell membrane permeability, cell structure damage, and browning of fruiting bodies caused by energy deficiency from the source, providing a new solution for delaying the deterioration of the quality of edible fungi fruiting bodies after harvest.

[0049] The present invention has the following advantages:

[0050] (1) The disodium succinate used in the method of the present invention is a food additive that complies with the national standard (GB29939-2013), and the dosage used in the method is low (40 to 80 mmol / L), and has no health hazards to the human body;

[0051] (2) The method of the present invention has the advantages of simple operation, low cost and short processing time, can effectively promote ATP synthesis in the fruiting body of Coprinus comatus after harvest, delay tissue browning, maintain good edible quality, and has good development and application value in the storage, transportation and sales of Coprinus comatus after harvest;

[0052] (3) The method of the present invention can effectively improve the antioxidant capacity of post-harvest Coprinus comatus, reduce the level of active oxygen free radicals during storage of Coprinus comatus, and inhibit the post-harvest quality deterioration caused by oxidative damage.

[0053] In order to further understand the present invention, the edible fungus preservative and a method for delaying the post-harvest quality deterioration of edible fungi provided by the present invention are described below in conjunction with embodiments, and the protection scope of the present invention is not limited by the following embodiments.

[0054] Unless otherwise specified, the materials and reagents used in the following examples were obtained from commercial sources.

[0055] Unless otherwise specified, the experimental methods in the following examples are conventional methods and are performed according to the techniques or conditions described in the literature in the field or according to the product instructions.

[0056] Example 1

[0057] 1) Weigh a certain amount of disodium succinate and dissolve it in water to prepare a 20 mmol / L solution at room temperature;

[0058] 2) Select freshly picked, uniform-sized, free of mechanical damage and pests and diseases, and clean the wood chips, soil and other impurities, drain and use them for the experiment;

[0059] 3) immersing the above-mentioned fruiting bodies of Coprinus comatus in a 20 mmol / L disodium succinate solution for 15 min, and ensuring that the fruiting bodies of Coprinus comatus are completely immersed in the solution during immersion;

[0060] 4) After soaking, remove the fruiting bodies of Coprinus comatus, dry them, and store them at 4°C;

[0061] 5) Determination of changes in ATP, ADP, AMP content and charge value in Coprinus comatus fruiting bodies during storage ( Figure 1 to Figure 4 );

[0062] 6) Determination of the browning index, MDA content, H2O2 content and O2 ·- Spawn Rate( Figures 5 to 8 );

[0063] 7) Determination of APX, PAL, POD and PPO in Coprinus comatus fruiting bodies during storage ( Figures 9 to 12 ) enzyme activity changes.

[0064] Example 2

[0065] 1) Weigh a certain amount of disodium succinate and dissolve it in water to prepare a 40 mmol / L solution at room temperature;

[0066] 2) Same as Example 1;

[0067] 3) immersing the fruiting bodies of Coprinus comatus in a 40 mmol / L disodium succinate solution for 15 min, ensuring that the fruiting bodies of Coprinus comatus are completely immersed in the solution;

[0068] 4) After soaking, remove the Coprinus comatus, dry it, and store it at 4°C;

[0069] 5) Same as Example 1;

[0070] 6) Same as Example 1;

[0071] 7) Same as Example 1.

[0072] Example 3

[0073] 1) Weigh a certain amount of disodium succinate and dissolve it in water to prepare a solution with a concentration of 80 mmol / L at room temperature;

[0074] 2) Same as Example 1;

[0075] 3) immersing the above-mentioned fruiting bodies of Coprinus comatus in 80 mmol / L disodium succinate solution for 15 min, and ensuring that the fruiting bodies of Coprinus comatus are completely immersed in the solution during immersion;

[0076] 4) After soaking, remove the Coprinus comatus, dry it in the air, and store it at 4°C;

[0077] 5) Same as Example 1;

[0078] 6) Same as Example 1;

[0079] 7) Same as Example 1.

[0080] Example 4

[0081] 1) Weigh a certain amount of disodium succinate and dissolve it in water to prepare a solution with a concentration of 60 mmol / L at room temperature;

[0082] 2) Select freshly picked, uniform-sized, free of mechanical damage and pests and diseases, and clean the wood chips, soil and other impurities, drain and use them for the experiment;

[0083] 3) Spray the surface of Coprinus comatus with 60mmol / L disodium succinate solution until no obvious droplets are formed on the surface of the mushroom body, and no air drying is required;

[0084] 4) Store the Coprinus comatus at 4°C.

[0085] Comparison Example

[0086] The same process as in Example 1 was used, except that water was used instead of the disodium succinate solution.

[0087] The determination methods of the various indicators in the above-mentioned Examples 1 to 3 and the comparative examples are as follows:

[0088] 1. ATP, ADP, AMP content

[0089] In the above-mentioned Examples 1 to 3 and the comparative example, 1 g of fruiting body tissue of Coprinus comatus was randomly selected at 0, 3, 6, and 9 days after harvesting, and 5 mL of 0.6 mol / L perchloric acid extract was added after grinding with liquid nitrogen, and centrifuged at 13000 r / min for 20 min at 4°C, and the supernatant was taken, and the pH was adjusted to 6.5 to 6.8. After standing for 30 min, it was filtered into a sample injection bottle with a 0.45 μm fiber filter membrane, and the ATP, ADP, and AMP contents were determined by high performance liquid chromatography. The mobile phase was 0.1 mol / L phosphate buffer (pH 7.0), the flow rate was 0.5 mL / min, the column temperature was 25°C, and the injection volume was 20 μL. The charge value EC was calculated according to the formula = (ATP + 1 / 2ADP) / (ATP + ADP + AMP).

[0090] 2. Browning index

[0091] In the above Examples 1 to 3 and the control example, fruiting bodies of Coprinus comatus were randomly selected at 0, 3, 6, and 9 days after harvest, and the mushroom stem tissue was cut and placed in a clean grinding mortar precooled at 4°C and added with 0.1 mol / L pH=6.8 phosphate buffer solution for thorough grinding. The ground tissue was transferred to a test tube, placed in an ice bath for 10 minutes to extract the pigment, and centrifuged at 1000 r / min at 4°C for 15 minutes, the supernatant was aspirated, and the absorbance of the solution at 420 nm was measured.

[0092] 3. MDA content

[0093] In the above Examples 1 to 3 and the control example, 1 g of Coprinus comatus fruiting bodies were randomly selected at 0, 3, 6, and 9 days after harvest, homogenized with 5.0 mL of 10% trichloroacetic acid solution, centrifuged at 10000 r / min for 20 min at 4° C., the supernatant was aspirated, and the MDA content in Coprinus comatus was determined using thiobarbituric acid as a standard.

[0094] 4.H2O2 content

[0095] In the above-mentioned Examples 1 to 3 and the comparative example, fruiting bodies of Coprinus comatus were randomly selected at 0, 3, 6, and 9 days after harvest, ground in liquid nitrogen, and extracted with cold acetone. 1 mL of the extract was added with 0.1 mL of TiSO4 (5%) and 0.2 mL of concentrated ammonia water (concentration 25% to 28%), centrifuged, and the precipitate was dissolved in 5.0 mL of H2SO4 (2 mol / L), the absorbance of the solution at 410 nm was measured, and the H2O2 content in Coprinus comatus was calculated according to the standard curve.

[0096] 5.O2 ·- Spawn Rate

[0097] In the above-mentioned Examples 1 to 3 and the control example, the fruiting bodies of Coprinus comatus were randomly selected at 0, 3, 6, and 9 days after harvest, and homogenized with 5.0 mL of potassium phosphate buffer (50 mM, pH 7.8) containing EDTA (0.05 mM) and 1% polyvinyl pyrrolidone (PVP) in an ice bath. After centrifugation for 10 min (10000 r / min, 4°C), 1.0 mL of the supernatant was taken and mixed with 1.0 mL of potassium phosphate buffer (50 mM, pH 7.8) and 1.0 mL of hydroxylamine hydrochloride (1.0 mM), and then reacted at 25°C for 1.0 h. 1.0 mL of the reaction solution was taken, 1.0 mL of p-aminobenzenesulfonic acid (17 mM) and 1.0 mL of α-naphthylamine (7 mM) were added, and then reacted at 25°C for 20 min. The absorbance of the reaction solution was measured at 530 nm to calculate the O2 ·- Spawn rate.

[0098] 6.APX, PAL, POD, PPO enzyme activity

[0099] In the above Examples 1 to 3 and the control example, fruiting bodies of Coprinus comatus were randomly selected at 0, 3, 6, and 9 days after harvest, and enzyme extraction was performed using an APX kit (A123, Nanjing Jiancheng Bioengineering Institute, China), a PAL kit (A137, Nanjing Jiancheng Bioengineering Institute, China), a POD kit (A084, Nanjing Jiancheng Bioengineering Institute, China), and a PPO kit (A136, Nanjing Jiancheng Bioengineering Institute, China) to determine the enzyme activities of APX, PAL, POD, and PPO in Coprinus comatus.

[0100] Test results:

[0101] Depend on Figures 1 to 4 From the control example, it can be seen that the ATP content in the fruiting body of Coprinus comatus showed a downward trend during the post-harvest storage period, the ADP and AMP contents gradually increased, and the EC value continued to decrease, indicating that the energy synthesis capacity of Coprinus comatus was weakened after harvest.

[0102] Depend on Figures 5 to 8 From the control example, it can be seen that the level of active oxygen free radicals increased and the MDA content increased significantly during the post-harvest storage period of Coprinus comatus, indicating that the oxidative damage of Coprinus comatus after harvesting was aggravated, the cell membrane permeability changed, the cell function was damaged, and the cell aging or death was induced, resulting in the rapid browning of the fruiting body tissue of Coprinus comatus.

[0103] The disodium succinate solution treatment in Examples 1 to 3 of the present invention can effectively delay the quality deterioration of Coprinus comatus after harvest. Disodium succinate can increase ATP synthesis (such as Figure 1 Examples 1 to 3), improve energy metabolism; reduce membrane lipid oxidation and MDA production ( Figure 6 Embodiments 1 to 3) reduce the H2O2 content and O2 ·- Spawn Rate( Figures 7-8 Embodiments 1 to 3). Embodiment 2 has the best effect on maintaining the quality of Coprinus comatus after harvest. Figures 9 to 12 It can be seen from Example 2 that disodium succinate increased the APX and PAL enzyme activities in post-harvest Coprinus comatus, effectively inhibiting the excessive production and accumulation of free radicals; at the same time, disodium succinate treatment also significantly inhibited the POD and PPO enzyme activities in Coprinus comatus tissues, thereby delaying the browning of post-harvest Coprinus comatus fruiting bodies.

[0104] In summary, the treatment of fresh Coprinus comatus with disodium succinate can effectively increase the ATP content of Coprinus comatus during storage, reduce oxidative damage, and improve the antioxidant capacity of Coprinus comatus, thereby inhibiting the browning of tissues and delaying the deterioration of the quality of Coprinus comatus after harvest.

[0105] The above is only a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principle of the present invention. These improvements and modifications should also be regarded as the scope of protection of the present invention.

Claims

1. An edible fungus preservative, characterized in that: Contains disodium succinate.

2. The edible fungus preservative according to claim 1, characterized in that: The edible fungus preservative is disodium succinate solution.

3. The edible fungus preservative according to claim 1, characterized in that: The disodium succinate solution is an aqueous solution of disodium succinate with a concentration of 20 to 80 mmol / L.

4. The edible fungus preservative according to claim 1, characterized in that: The edible fungi are selected from the group consisting of Coprinus comatus, Agaricus bisporus, Pleurotus ostreatus, Flammulina velutipes, Pleurotus eryngii, Pleurotus geesteranus, Pleurotus eryngii, Pleurotus gingilis, Pleurotus eryngii, Lentinus edodes, Mushrooms, and Boletus edulis.

5. A method for delaying the deterioration of the quality of edible fungi after harvest, characterized in that: The following steps are involved: The edible fungi are treated with the edible preservative according to any one of claims 1 to 5.

6. The method according to claim 5, characterized in that The treatment includes a soaking treatment or a spraying treatment.

7. The method according to claim 5, characterized in that The soaking treatment comprises: The edible fungi are soaked in a solution containing the edible preservative for a period of time and then dried.

8. The method according to claim 7, characterized in that The soaking time is 15 to 20 minutes.

9. The method according to claim 5, characterized in that After the treatment, storage is also included.

10. The method according to claim 9, characterized in that The storage temperature is 3-5° C., and the relative humidity is 75%-85%.

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