Food and Fermentation Industries >

2022 , Vol. 48 >Issue 9: 195 - 200

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.030172

Effects of static magnetic field-assisted preservation on the postharvest quality of Volvariella volvacea

  • YANG Na ,
  • ZHOU Yuyi ,
  • HUANG Wenzhe ,
  • WANG Ganyi ,
  • ZHANG Jingping ,
  • BAI Ying ,
  • WEI Jian ,
  • ZHOU Sijian ,
  • XU Xueming
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  • 1(School of Food Science and Technology, Jiangnan University, Wuxi 214122, China)
    2(INDUC Scientific Co.Ltd., Wuxi 214035, China)
    3(TCL Home Appliances(Hefei) Co.Ltd., Hefei 231299, China)

Received date: 2021-11-22

  Revised date: 2021-12-13

  Online published: 2022-05-26

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Abstract

To explore the effect of static magnetic field on the postharvest quality of Volvariella volvacea, Volvariella volvacea V238 was used as raw material and refrigerated at 15 ℃ for 5 days under 0, 1, 3 and 5 mT static magnetic field. The changes of apparent morphology, weight loss rate, hardness, total phenol mass concentration, browning degree, malondialdehyde mole mass and soluble solid mass fraction were measured to analyze the effects of static magnetic field-assisted preservation on the postharvest quality of V. volvacea. The results showed that compared with the control group, with the increase of static magnetic field intensity, the color of V. volvacea no significant change, the weight loss rate decreased, the hardness and the mass concentration of total phenol increased. Meanwhile, the browning degree and molar mass of malondialdehyde decreased and the mass fraction of soluble solids increased. Compared with the control, after 5 days of storage under 5 mT static magnetic field, the weight loss rate of V. volvacea decreased by 37.04% and the hardness increased significantly (P < 0.05). The mass concentration of total phenol increased by 27.70%, while the browning degree of V. volvacea decreased by 27.97%. Besides, the molar mass of malondialdehyde decreased by 15.98%, the consumption of soluble solids decreased by 31.62% and the cold storage quality of V. volvacea was improved. This study provides a new reference method for promoting the high-quality refrigeration of edible fungi.

Key words： static magnetic field; Volvariella volvacea; preservation; physical and chemical quality; total phenol

Cite this article

YANG Na , ZHOU Yuyi , HUANG Wenzhe , WANG Ganyi , ZHANG Jingping , BAI Ying , WEI Jian , ZHOU Sijian , XU Xueming . Effects of static magnetic field-assisted preservation on the postharvest quality of Volvariella volvacea[J]. Food and Fermentation Industries, 2022 , 48(9) : 195 -200 . DOI: 10.13995/j.cnki.11-1802/ts.030172

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