Study on quality changes and shelf life of purified-truffle storage at different temperatures

doi:10.3969/j.issn.1004-1524.20221658

Acta Agriculturae Zhejiangensis ›› 2023, Vol. 35 ›› Issue (11): 2698-2709.DOI: 10.3969/j.issn.1004-1524.20221658

• Food Science • Previous Articles Next Articles

Study on quality changes and shelf life of purified-truffle storage at different temperatures

QING Yuan¹(), FANG Zhirong¹, YAO Xin¹, YIN Sheng²

1. Panxi Crops Research and Utilization Key Laboratory of Sichuan Province, Xichang University, Xichang 615013, Sichuan, China
2. Huidong Gaochuan Tianyuan Agricultural Technology Co. Ltd., Huidong 615200, Sichuan, China

Received:2022-11-20 Online:2023-11-25 Published:2023-12-04

Abstract

Abstract:

Tuber indicum (truffle) was used as the material to investigate the effects of different storage temperatures on weight loss, decay rate, firmness, respiratory intensity, soluble protein content, polyphenol oxidase (PPO) activity, total number of colonies and sensory evaluation. Also, the shelf life prediction model was further established. Results showed that, with prolonged storage time, low temperature was beneficial to decrease the weight loss, decay rate and respiratory intensity, inhibit the decrease of soluble protein content and PPO activity, maintain the firmness and reduce the reproduction speed of bacterial colonies. Pearson correlation analysis demonstrated that weight loss, decay rate, PPO activity and soluble protein content were the key factors for the quality changes of purified-truffle. The results of dynamic analysis combined with Arrhenius equation showed that the fitting precision of PPO activity values was higher, and the shelf life model established with PPO activity was more accurate and the determination R² was over 0.90. According to the model validation results, the relative error between the measured value and the predicted value was less than 11.05%, which could effectively predict the shelf life within the temperature range of (-3±1)~(16±1) ℃.

Key words: Tuber indicum, storage temperature, quality, shelf life

CLC Number:

TS205

QING Yuan, FANG Zhirong, YAO Xin, YIN Sheng. Study on quality changes and shelf life of purified-truffle storage at different temperatures[J]. Acta Agriculturae Zhejiangensis, 2023, 35(11): 2698-2709.

Figures/Tables 14

References 27

[1]	清源, 周洁, 尹胜, 等. 块菌天然复配保鲜剂的配方优化及货架期预测[J]. 食品与发酵工业, 2020, 46(1): 191-196.
	QING Y, ZHOU J, YIN S, et al. Formulation optimization and shelf life prediction of truffles with natural preservative[J]. Food and Fermentation Industries, 2020, 46(1): 191-196. (in Chinese with English abstract)
[2]	呼鑫荣, 熊海宽, 薛文通. 松露的组成成分及功能活性研究进展[J]. 食品工业科技, 2017, 38(22): 341-345, 352.
	HU X R, XIONG H K, XUE W T. Research progress on the composition and functional activity of truffles[J]. Science and Technology of Food Industry, 2017, 38(22): 341-345, 352. (in Chinese with English abstract)
[3]	TORREGIANI E, LORIER S, SAGRATINI G, et al. Comparative analysis of the volatile profile of 20 commercial samples of truffles, truffle sauces, and truffle-flavored oils by using HS-SPME-GC-MS[J]. Food Analytical Methods, 2017, 10(6): 1857-1869.
[4]	SAVINI S, LONGO E, SERVILI A, et al. Hypobaric packaging prolongs the shelf life of refrigerated black truffles (Tuber melanosporum)[J]. Molecules, 2020, 25(17): 3837.
[5]	李少华, 熊海宽, 薛文通, 等. 云南楚雄松露的采后贮藏保鲜品质研究初探[C]// 第八届云南省科协学术年会论文集——专题六: 工业与信息科技. 楚雄彝族自治州, 2018: 212-222.
[6]	黎琦, 邹璐潞, 马沁沁, 等. 酒精浸泡冷藏鲜印度块菌货架期评估、挥发性物质与细菌群落变化及其相关性[J]. 食品科学, 2023, 44(1): 199-208.
	LI Q, ZOU L L, MA Q Q, et al. Shelf life evaluation and correlation between changes in volatile compounds and bacterial communities in fresh Tuber indicum treated with alcohol during cold storage[J]. Food Science, 2023, 44(1): 199-208. (in Chinese with English abstract)
[7]	李亚玲, 崔宽波, 石玲, 等. 近冰温贮藏对杏果实冷害及活性氧代谢的影响[J]. 食品科学, 2020, 41(7): 177-183.
	LI Y L, CUI K B, SHI L, et al. Effect of near freezing temperature storage on chilling injury and active oxygen metabolism of apricot fruit[J]. Food Science, 2020, 41(7): 177-183. (in Chinese with English abstract)
[8]	刘娟, 吴伟杰, 郜海燕, 等. 贮藏温度对鲜切火龙果品质及微生物的影响[J]. 中国食品学报, 2017, 17(10): 168-175.
	LIU J, WU W J, GAO H Y, et al. Effects of different storage temperatures on quality and microorganism of fresh-cut pitaya[J]. Journal of Chinese Institute of Food Science and Technology, 2017, 17(10): 168-175. (in Chinese with English abstract)
[9]	顾思彤, 姜爱丽, 李宪民, 等. 不同贮藏温度对软枣猕猴桃采后生理品质及抗氧化性的影响[J]. 食品与发酵工业, 2019, 45(13): 178-184.
	GU S T, JIANG A L, LI X M, et al. Effects of different storage temperatures on postharvest physiological quality and antioxidative capacity of Actinidia arguta[J]. Food and Fermentation Industries, 2019, 45(13): 178-184. (in Chinese with English abstract)
[10]	唐平, 柳成益, 杨梅, 等. 印度块菌冷库保鲜技术研究[J]. 食用菌, 2014, 36(3): 70-72.
	TANG P, LIU C Y, YANG M, et al. Study on fresh-keeping technology of Indian truffle cold storage[J]. Edible Fungi, 2014, 36(3): 70-72. (in Chinese)
[11]	王海丹, 普红梅, 杨芳, 等. 不同贮藏温度下油麦菜品质变化及其货架期预测[J]. 食品研究与开发, 2022, 43(15): 38-47.
	WANG H D, PU H M, YANG F, et al. Quality changes and predictive modeling of shelf life of Lactuca sativa stored at different temperatures[J]. Food Research and Development, 2022, 43(15): 38-47. (in Chinese with English abstract)
[12]	蒋方国, 胡海洋, 龚晓源, 等. O₂/CO₂主动自发气调对采后松露贮藏品质及微观结构的影响[J]. 食品与机械, 2022, 38(2): 123-129.
	JIANG F G, HU H Y, GONG X Y, et al. Effects of O₂/CO₂active modified atmosphere packaging on storage quality and microstructure of postharvest truffles[J]. Food & Machinery, 2022, 38(2): 123-129. (in Chinese with English abstract)
[13]	姚昕, 秦文. ε-聚赖氨酸和臭氧处理对石榴果实贮藏品质影响的多变量分析[J]. 食品与发酵工业, 2017, 43(8): 254-261.
	YAO X, QIN W. Multivariate analysis of the influence of ε-polylysine and ozone treatment on the quality of pomegranate during storage[J]. Food and Fermentation Industries, 2017, 43(8): 254-261. (in Chinese with English abstract)
[14]	王莉梅, 陆浩, 张靳, 等. PBAT/PLLA薄膜对白鳞蘑菇的保鲜效果[J]. 食品与发酵工业, 2022, 48(5): 219-226.
	WANG L M, LU H, ZHANG J, et al. Preservation effect of PBAT/PLLA film on Agaricus bernardii[J]. Food and Fermentation Industries, 2022, 48(5): 219-226. (in Chinese with English abstract)
[15]	曹建康, 姜微波, 赵玉梅. 果蔬采后生理生化实验指导[M]. 北京: 中国轻工业出版社, 2007.
[16]	TAO F, CHEN W W, JIA Z B. Effect of simulated transport vibration on the quality of shiitake mushroom (Lentinus edodes) during storage[J]. Food Science & Nutrition, 2020, 9(2): 1152-1159.
[17]	ROKAYYA S, KHOJAH E, ELHAKEM A, et al. Investigating the nano-films effect on physical, mechanical properties, chemical changes, and microbial load contamination of white button mushrooms during storage[J]. Coatings, 2021, 11(1): 44.
[18]	纪海鹏, 高聪聪, 董成虎, 等. 不同保鲜剂处理对圆青椒贮藏品质的影响[J]. 包装工程, 2019, 40(19): 34-40.
	JI H P, GAO C C, DONG C H, et al. Effects of different preservatives on storage quality of round green pepper[J]. Packaging Engineering, 2019, 40(19): 34-40. (in Chinese with English abstract)
[19]	田平平, 王杰, 秦晓艺, 等. 采后处理对杏鲍菇贮藏品质及抗氧化酶系统的影响[J]. 中国农业科学, 2015, 48(5): 941-951.
	TIAN P P, WANG J, QIN X Y, et al. Effect of postharvest treatment on the storage quality and antioxidant enzyme system of Pleurotus eryngii[J]. Scientia Agricultura Sinica, 2015, 48(5): 941-951. (in Chinese with English abstract)
[20]	BELAY Z A, CALEB O J, OPARA U L. Enzyme kinetics modelling approach to evaluate the impact of high CO₂and super-atmospheric O₂concentrations on respiration rate of pomegranate arils[J]. CyTA-Journal of Food, 2017, 15(4): 608-616.
[21]	MARINGGAL B, HASHIM N, MOHAMED AMIN TAWAKKAL I S, et al. Effect of Kelulut honey nanoparticles coating on the changes of respiration rate, ascorbic acid, and total phenolic content of papaya (Carica papaya L.) during cold storage[J]. Foods, 2021, 10(2): 432.
[22]	邰晓亮. 不同贮藏条件对蟠桃采后生理及贮藏效果影响的研究[D]. 石河子: 石河子大学, 2010.
	TAI X L. The effect of different storage conditions on postharvest physiology and storage of peaches study[D]. Shihezi: Shihezi University, 2010. (in Chinese with English abstract)
[23]	谢丽源, 郑林用, 甘炳成, 等. 贮藏温度对采后杏鲍菇生理特性的影响[J]. 西南农业学报, 2016, 29(1): 153-158.
	XIE L Y, ZHENG L Y, GAN B C, et al. Effect of different storage temperatures on physiological property of Pleurotus eryngii[J]. Southwest China Journal of Agricultural Sciences, 2016, 29(1): 153-158. (in Chinese with English abstract)
[24]	LIU K D, YUAN C C, CHEN Y, et al. Combined effects of ascorbic acid and chitosan on the quality maintenance and shelf life of plums[J]. Scientia Horticulturae, 2014, 176: 45-53.
[25]	RIVERA C S, BLANCO D, SALVADOR M L, et al. Shelf-life extension of fresh Tuber aestivum and Tuber melanosporum truffles by modified atmosphere packaging with microperforated films[J]. Journal of Food Science, 2010, 75(4): E225-E233.
[26]	陈慧芝. 基于智能包装标签的典型生鲜配菜新鲜度无损检测的研究[D]. 无锡: 江南大学, 2019.
	CHEN H Z. Development of intelligent packaging labels for non-destructively monitoring freshness of typical prepared fresh foods[D]. Wuxi: Jiangnan University, 2019. (in Chinese with English abstract)
[27]	刘丽荣, 柴春祥, 鲁晓翔. 鲤鱼低温贮藏过程中质构参数变化及其与鲜度的关系[J]. 浙江农业学报, 2015, 27(12): 2193-2198.
	LIU L R, CHAI C X, LU X X. The changes of texture in Cyprinidae at low temperature storage and its relationship with freshness[J]. Acta Agriculturae Zhejiangensis, 2015, 27(12): 2193-2198. (in Chinese with English abstract)

评价指标	0~3	3.1~5.0	5.1~8.0	8.1~10
Indicator
气味 Odor	完全腐烂气味 Completely rotten odor	腐烂气味较明显 The smell of decay is more pronounced	块菌香气淡,轻微腐烂气味 The aroma of truffles is light, with a slight rotten odor	块菌香气突出,无腐烂气味 The aroma of truffles is prominent, without a rotten odor
组织状态 Texture	腐烂、无弹性 Rotten, inelastic	部分发霉,弹性较差 Partially moldy, poor elasticity	部分软化,弹性较好 Partially softened, with good elasticity	硬度高,弹性好 High firmness and good elasticity
可接受度 Acceptability	不能接受 Not acceptable	勉强接受 Grudging acceptable	可以接受 Acceptable	自然接受 Naturally acceptable

评价指标	0~3	3.1~5.0	5.1~8.0	8.1~10
Indicator
气味 Odor	完全腐烂气味 Completely rotten odor	腐烂气味较明显 The smell of decay is more pronounced	块菌香气淡,轻微腐烂气味 The aroma of truffles is light, with a slight rotten odor	块菌香气突出,无腐烂气味 The aroma of truffles is prominent, without a rotten odor
组织状态 Texture	腐烂、无弹性 Rotten, inelastic	部分发霉,弹性较差 Partially moldy, poor elasticity	部分软化,弹性较好 Partially softened, with good elasticity	硬度高,弹性好 High firmness and good elasticity
可接受度 Acceptability	不能接受 Not acceptable	勉强接受 Grudging acceptable	可以接受 Acceptable	自然接受 Naturally acceptable

温度 Temperature/ ℃	指标 Index	硬度 Hardness	失重率 Weight loss	腐败率 Decay rate		呼吸强度 Respiratory intensity		可溶性蛋白含量 Soluble protein content		PPO活性 PPO activity		菌落总数 Total number of colony	感官评分 Sensory score
-3±1	硬度Hardness	1.000	-0.902^**	-0.722^**		0.842^**		-0.657^*		-0.860^**		-0.747^**	0.904^**
	失重率Weight loss		1.000	0.815^**		-0.793^**		-0.614^*		0.955^**		0.832^**	-0.942^**
	腐败率Decay rate			1.000		-0.567^*		-0.531		0.832^**		0.588^*	-0.910^**
	呼吸强度					1.000		0.569^*		-0.763^**		-0.914^**	0.735^**
	Respiratory intensity
	可溶性蛋白含量							1.000		-0.568^**		-0.476	0.641^*
	Soluble protein content
	PPO活性PPO activity									1.000		-0.754^**	-0.935^**
	菌落总数Total number of colony											1.000	-0.701^**
	感官评分Sensory score												1.000
0±1	硬度Hardness	1.000	-0.396	-0.474		0.071		0.198		-0.300		-0.471	0.354
	失重率Weight loss		1.000	0.935^**		-0.654^*		-0.716^**		0.928^**		0.860^**	-0.949^**
	腐败率Decay rate			1.000		-0.632^*		-0.695^**		0.792^**		0.908^**	-0.962^**
	呼吸强度Respiratory intensity					1.000		0.414		-0.453		-0.422	0.674^**
	可溶性蛋白含量							1.000		-0.722^**		-0.673^**	0.752^**
	Soluble protein content
	PPO活性PPO activity									1.000		0.769^**	-0.816^**
	菌落总数Total number of colony											1.000	-0.876^**
	感官评分Sensory score												1.000
4±1	硬度Hardness	1.000	-0.772^**	-0.666^**		0.376		0.601^*		-0.605^*		-0.646^*	0.618
	失重率Weight loss		1.000	0.948^**		-0.683^**		0.883^**		0.902^**		0.918^**	-0.981^**
	腐败率Decay rate			1.000		-0.696^**		0.794^**		0.923^**		0.929^**	-0.937^**
	呼吸强度Respiratory intensity					1.000		-0.606^*		-0.617^*		-0.651^*	0.546
	可溶性蛋白含量							1.000		-0.806^**		-0.719^**	0.692^*
	PPO活性PPO activity									1.000		0.922^**	-0.743^*
	Soluble protein content
	菌落总数Total number of colony											1.000	-0.887^**
	感官评分Sensory score												1.000
8±1	硬度Hardness	1.000	-0.401	-0.424		0.374		0.412		-0.312		-0.379	0.130
	失重率Weight loss		1.000	0.980^**		-0.404		-0.938^**		0.976^**		0.975^**	-0.980^**
	腐败率Decay rate			1.000		-0.381		-0.931^**		0.938^**		0.963^**	-0.960^**
	呼吸强度Respiratory intensity					1.000		0.333		-0.319		-0.418	0.123
	可溶性蛋白含量							1.000		-0.914^**		-0.905^**	0.855^**
	Soluble protein content
	PPO活性PPO activity									1.000		0.936^**	-0.961^**
	菌落总数Total number of colony											1.000	-0.921^**
	感官评分Sensory score												1.000
12±1	硬度Hardness	1.000	-0.671^**	-0.753^**		0.250		0.599^*		-0.496		-0.508	-0.717^*
	失重率Weight loss		1.000	0.978^**		-0.392		-0.890^**		0.937^**		0.953^**	-0.978^**
	腐败率Decay rate			1.000		-0.398		-0.871^**		0.879^**		0.898^**	-0.977^**
	呼吸强度Respiratory intensity					1.000		0.221		-0.128		-0.300	-0.063
	可溶性蛋白含量							1.0000		-0.906^**		-0.860^**	0.869^**
	Soluble protein content
	PPO活性PPO activity									1.000		0.946^**	-0.916^**
	菌落总数Total number of colony											1.000	-0.920^**
	感官评分Sensory score												1.000
16±1	硬度Hardness	1.000	-0.800^**	-0.835^**		0.521		0.703^**		-0.444		-0.751^**	-0.588
	失重率Weight loss		1.000	0.985^**		-0.390		-0.943^**		0.850^**		0.955^**	-0.959^**
	腐败率Decay rate			1.000		-0.378		-0.950^**		0.796^**		0.918^**	-0.978^**
	呼吸强度Respiratory intensity				1.000		0.254		0.048		-0.451		-0.539
	可溶性蛋白含量						1.000		-0.860^**		-0.840^**		-0.867^*
	Soluble protein content
	PPO活性PPO activity								1.000		0.795^**		-0.876^**
	菌落总数Total number of colony										1.000		-0.809
	感官评分Sensory score												1.000

温度 Temperature/ ℃	指标 Index	硬度 Hardness	失重率 Weight loss	腐败率 Decay rate		呼吸强度 Respiratory intensity		可溶性蛋白含量 Soluble protein content		PPO活性 PPO activity		菌落总数 Total number of colony	感官评分 Sensory score
-3±1	硬度Hardness	1.000	-0.902^**	-0.722^**		0.842^**		-0.657^*		-0.860^**		-0.747^**	0.904^**
	失重率Weight loss		1.000	0.815^**		-0.793^**		-0.614^*		0.955^**		0.832^**	-0.942^**
	腐败率Decay rate			1.000		-0.567^*		-0.531		0.832^**		0.588^*	-0.910^**
	呼吸强度					1.000		0.569^*		-0.763^**		-0.914^**	0.735^**
	Respiratory intensity
	可溶性蛋白含量							1.000		-0.568^**		-0.476	0.641^*
	Soluble protein content
	PPO活性PPO activity									1.000		-0.754^**	-0.935^**
	菌落总数Total number of colony											1.000	-0.701^**
	感官评分Sensory score												1.000
0±1	硬度Hardness	1.000	-0.396	-0.474		0.071		0.198		-0.300		-0.471	0.354
	失重率Weight loss		1.000	0.935^**		-0.654^*		-0.716^**		0.928^**		0.860^**	-0.949^**
	腐败率Decay rate			1.000		-0.632^*		-0.695^**		0.792^**		0.908^**	-0.962^**
	呼吸强度Respiratory intensity					1.000		0.414		-0.453		-0.422	0.674^**
	可溶性蛋白含量							1.000		-0.722^**		-0.673^**	0.752^**
	Soluble protein content
	PPO活性PPO activity									1.000		0.769^**	-0.816^**
	菌落总数Total number of colony											1.000	-0.876^**
	感官评分Sensory score												1.000
4±1	硬度Hardness	1.000	-0.772^**	-0.666^**		0.376		0.601^*		-0.605^*		-0.646^*	0.618
	失重率Weight loss		1.000	0.948^**		-0.683^**		0.883^**		0.902^**		0.918^**	-0.981^**
	腐败率Decay rate			1.000		-0.696^**		0.794^**		0.923^**		0.929^**	-0.937^**
	呼吸强度Respiratory intensity					1.000		-0.606^*		-0.617^*		-0.651^*	0.546
	可溶性蛋白含量							1.000		-0.806^**		-0.719^**	0.692^*
	PPO活性PPO activity									1.000		0.922^**	-0.743^*
	Soluble protein content
	菌落总数Total number of colony											1.000	-0.887^**
	感官评分Sensory score												1.000
8±1	硬度Hardness	1.000	-0.401	-0.424		0.374		0.412		-0.312		-0.379	0.130
	失重率Weight loss		1.000	0.980^**		-0.404		-0.938^**		0.976^**		0.975^**	-0.980^**
	腐败率Decay rate			1.000		-0.381		-0.931^**		0.938^**		0.963^**	-0.960^**
	呼吸强度Respiratory intensity					1.000		0.333		-0.319		-0.418	0.123
	可溶性蛋白含量							1.000		-0.914^**		-0.905^**	0.855^**
	Soluble protein content
	PPO活性PPO activity									1.000		0.936^**	-0.961^**
	菌落总数Total number of colony											1.000	-0.921^**
	感官评分Sensory score												1.000
12±1	硬度Hardness	1.000	-0.671^**	-0.753^**		0.250		0.599^*		-0.496		-0.508	-0.717^*
	失重率Weight loss		1.000	0.978^**		-0.392		-0.890^**		0.937^**		0.953^**	-0.978^**
	腐败率Decay rate			1.000		-0.398		-0.871^**		0.879^**		0.898^**	-0.977^**
	呼吸强度Respiratory intensity					1.000		0.221		-0.128		-0.300	-0.063
	可溶性蛋白含量							1.0000		-0.906^**		-0.860^**	0.869^**
	Soluble protein content
	PPO活性PPO activity									1.000		0.946^**	-0.916^**
	菌落总数Total number of colony											1.000	-0.920^**
	感官评分Sensory score												1.000
16±1	硬度Hardness	1.000	-0.800^**	-0.835^**		0.521		0.703^**		-0.444		-0.751^**	-0.588
	失重率Weight loss		1.000	0.985^**		-0.390		-0.943^**		0.850^**		0.955^**	-0.959^**
	腐败率Decay rate			1.000		-0.378		-0.950^**		0.796^**		0.918^**	-0.978^**
	呼吸强度Respiratory intensity				1.000		0.254		0.048		-0.451		-0.539
	可溶性蛋白含量						1.000		-0.860^**		-0.840^**		-0.867^*
	Soluble protein content
	PPO活性PPO activity								1.000		0.795^**		-0.876^**
	菌落总数Total number of colony										1.000		-0.809
	感官评分Sensory score												1.000

指标 Index	温度 Temperature/℃	零级动力学Zero-order kinetics			一级动力学First order dynamics
指标 Index	温度 Temperature/℃	方程Equation	R²	∑ R²	方程Equation	R²	∑ R²
失重率	-3±1	Y=0.243t-0.729	0.944	5.816	—	—	—
Weight loss	0±1	Y=0.103t+0.006	0.957		—	—	—
	4±1	Y=0.297t-0.432	0.973		—	—	—
	8±1	Y=0.320t-0.170	0.989		—	—	—
	12±1	Y=0.357t-0.055	0.965		—	—	—
	16±1	Y=0.404t-0.044	0.988		—	—	—
腐败率	-3±1	Y=0.383t-2.580	0.663	5.378	—	—	—
Decay rate	0±1	Y=0.285t-0.887	0.907		—	—	—
	4±1	Y=0.476t-0.352	0.939		—	—	—
	8±1	Y=0.590t-0.778	0.954		—	—	—
	12±1	Y=1.469t-4.332	0.937		—	—	—
	16±1	Y=2.328t-4.320	0.978		—	—	—
PPO活性	-3±1	Y=0.227t+5.625	0.930	5.233	Y=5.899e^0.026^t	0.930	4.709
PPO activity	0±1	Y=0.233t+7.018	0.809		Y=6.985e^0.025^t	0.765
	4±1	Y=0.410t+7.477	0.900		Y=7.641e^0.034^t	0.813
	8±1	Y=0.534t+7.559	0.954		Y=7.841e^0.040^t	0.848
	12±1	Y=0.634t+9.212	0.899		Y=8.993e^0.043^t	0.760
	16±1	Y=0.620t+12.578	0.741		Y=10.844e^0.040^t	0.593
可溶性蛋白含量	-3±1	Y=-0.116 t+20.71	0.442	4.566	Y=5.223e^0.008^t	0.621	5.011
Soluble protein	0±1	Y=-0.157 t+20.351	0.618		Y=5.458e^0.006^t	0.795
content	4±1	Y=0.254 t+20.731	0.765		Y=5.690e^0.006^t	0.880
	8±1	Y=-0.436 t+21.074	0.914		Y=5.590e^-0.010^t	0.935
	12±1	Y=-0.507 t+20.290	0.895		Y=5.830e^0.010^t	0.894
	16±1	Y=-0.576 t+20.178	0.932		Y=5.866e^0.01^t	0.886

Study on quality changes and shelf life of purified-truffle storage at different temperatures

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

Figures/Tables 14

References 27

Related Articles 15

Recommended Articles

Metrics

Comments

指标 Index	回归方程 Regression equation	R²
失重率Weight loss	Y=0.181 3x-1.964 1	0.473 1
腐败率Decay rate	Y=0.404 5x-1.791 7	0.857 2
PPO活性PPO activity	Y=-4.811 7x+16.337	0.900 9
可溶性蛋白含量	Y=-0.255 9x+2.350 5	0.479 8
Soluble protein content

贮藏温度 Temperature/ ℃	货架期预测值 Predicted shelf life value/d	货架期实测值 Measured shelf life value/d	相对误差 Relative error/%
-3±1	62.59	57	9.81
0±1	51.15	50	2.30
4±1	39.86	36	10.72
8±1	31.02	29	6.97
12±1	24.43	22	11.05
16±1	19.41	18	7.83

[1]	XU Weimeng, XU Yan, CHEN Guoli. Comprehensive evaluation of waxy corn quality based on various analytical methods [J]. Acta Agriculturae Zhejiangensis, 2025, 37(9): 1840-1848.
[2]	ZHU Weijing, WU Jia, HONG Chunlai, ZHU Fengxiang, HONG Leidong, ZHANG Tao, ZHANG Shuo, ZHU Huifen. Effects of straw mulching on water, heat, fertility status of soil and yield and quality of flat peach [J]. Acta Agriculturae Zhejiangensis, 2025, 37(9): 1924-1932.
[3]	HE Shixiong, YANG Lei, QI Anmin, CHENG Ji, WANG Min, LI Yingkui, HONG Lin. Effects of interstock on leaf photosynthetic characteristics, physicochemical properties and fruit quality of three mandarin hybrids [J]. Acta Agriculturae Zhejiangensis, 2025, 37(8): 1680-1693.
[4]	ZHANG Shunchang, XU Jigen, FU Chengyue, PU Zhanxu, HU Lipeng, WU Hao, LI Junbing, XIN Liang, LEI Yuanjun. Effect of amino acid calcium spraying on peel cracking and quality of citrus hybrid Hongmeiren [J]. Acta Agriculturae Zhejiangensis, 2025, 37(8): 1706-1715.
[5]	YAN Fulin, LANG Yunhu, JIAN Yingquan, CHEN Xiongfei, WEI Wei, WANG Zhiwei, AN Jiangyong, REN Deqiang, DING Ning, WEI Shenghua. Response of yield and quality of Radix Ardisia to soil physiochemical properties [J]. Acta Agriculturae Zhejiangensis, 2025, 37(8): 1766-1775.
[6]	FENG Yiyu, REN Hongjie. Quantitative assessment of new quality productive forces in China’s livestock industry: based on panel data in 2007-2021 [J]. Acta Agriculturae Zhejiangensis, 2025, 37(8): 1805-1816.
[7]	HUANG Xianke, HUANG Xiaolin, ZHANG Xiang, LI Min, CAI Yilong, CHEN Ran. Effects of oyster shells on the growth performance of Penaeus vannamei and water quality, and microbial community characteristics on shell surfaces [J]. Acta Agriculturae Zhejiangensis, 2025, 37(7): 1441-1450.
[8]	WANG Chengyang, LIU Jieya, WU Minyi, XIE Boyi, HONG Decheng, LENG Feng, WU Guoquan. Effect of calcium treatment on the fruit quality of Reliance grape under waterlogging [J]. Acta Agriculturae Zhejiangensis, 2025, 37(7): 1451-1458.
[9]	ZHANG Yuanyuan, LI Meng. The estimation of new quality productive forces level, developmental retardation and cultivation path of feed enterprises [J]. Acta Agriculturae Zhejiangensis, 2025, 37(7): 1580-1594.
[10]	ZHANG Ruonan, MEN Xiaoming, QIN Kaipeng, WANG Binbin, WU Jie, DING Xiangbin, XU Ziwei, QI Keke. Comparative study on growth performance, carcass quality, meat performance and profitability of different crossbreed combinations of Lvjiahei pigs [J]. Acta Agriculturae Zhejiangensis, 2025, 37(6): 1203-1211.
[11]	XIANG Ying, CONG Jianmin, PAN Danhong, TAO Yonggang. Comprehensive evaluation of the growth process of different tomato varieties under spring organic greenhouse planting [J]. Acta Agriculturae Zhejiangensis, 2025, 37(6): 1252-1261.
[12]	LIU Wenqi, HU Qizan, YUE Zhichen, TAO Peng, LEI Juanli, LI Biyuan, ZHAO Yanting, WANG Huasen. Effects of high temperature in summer on the appearance and nutritional quality of Brassica juncea [J]. Acta Agriculturae Zhejiangensis, 2025, 37(6): 1262-1271.
[13]	ZHANG Chengcheng, FAN Tao, ZHANG Jianming, ZHAO Fengliang, XIN Xiaoting, NIU Haiyue, LIU Daqun. Changes of bacterial community and quality during pickling process of Jinyun pickled and dried mustard [J]. Acta Agriculturae Zhejiangensis, 2025, 37(6): 1336-1343.
[14]	YUE Li, ZHUANG Hongmei, ZULIPIYA· Maimaiti, WANG Jiamin, MAO Hongyan, ZHANG Yingxian, NIGARY· Yadikar, YU Ming. Comprehensive evaluation of the texture quality of turnip succulent root based on principal component analysis and cluster analysis [J]. Acta Agriculturae Zhejiangensis, 2025, 37(5): 1057-1071.
[15]	SU Yang, SHANG Xiaolan, QIAN Zhongming, WU Lingen, HUANG Jiaqi, ZHUANG Haifeng, ZHAO Yufei, DANG Hongyang, XU Lijun. Effects of synergistic enhancement of straw returning to the field with decomposition agent and biochar on soil quality and rice growth [J]. Acta Agriculturae Zhejiangensis, 2025, 37(5): 1139-1148.