Effect of ozone treatment on postharvest quality and physiology indexes of shiitake mushroom

doi:10.3969/j.issn.1004-1524.2017.07.20

›› 2017, Vol. 29 ›› Issue (7): 1201-1207.DOI: 10.3969/j.issn.1004-1524.2017.07.20

• Food Science • Previous Articles Next Articles

Effect of ozone treatment on postharvest quality and physiology indexes of shiitake mushroom

YANG Jinheng^{1, 2}, GAO Haiyan^{1, *}, ZHOU Yongjun¹, CHEN Hangjun¹, MU Honglei¹, WANG Wei³

1. Institute of Food Science , Zhejiang Academy of Agricultural Sciences, Key Laboratory of Post-Harvest Handing of Fruits, Ministry of Agriculture, Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Hangzhou 310021, China;
2. College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China;
3. Zhejiang Shengyuan Food Co., Ltd, Jinhua 322300, China

Received:2017-01-15 Online:2017-07-20 Published:2017-07-24

Abstract

Abstract: In the present study, local mushrooms were stored at 4 ℃ with 2.14, 4.28, 6.42, 8.56 mg·m^-3 ozone treatment, respectively. Based on sensory evaluation and changes of nutrition quality and enzyme activity, the effects of ozone treatment on the postharvest quality of shiitake mushroom were studied. It was shown that 4.28 mg·m^-3 ozone treatment showed better effects in preventing the decomposition of nutrients and membrane lipid peroxide, and thus favored anti-aging as well as keeping good commodity value. However, higher concentration of ozone may cause metabolic disorder and result in decline of shiitake mushroom quality.

Key words: shiitake mushroom, ozone, postharvest quality, food preservation

CLC Number:

S646
TS255.3

YANG Jinheng, GAO Haiyan, ZHOU Yongjun, CHEN Hangjun, MU Honglei, WANG Wei. Effect of ozone treatment on postharvest quality and physiology indexes of shiitake mushroom[J]. , 2017, 29(7): 1201-1207.

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Effect of ozone treatment on postharvest quality and physiology indexes of shiitake mushroom

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