Food and Fermentation Industries >

2025 , Vol. 51 >Issue 1: 250 - 258

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.038699

Effect of 1-MCP combined with low-voltage electrostatic field composite treatment on the preservation of Dictyophora rubrovalvata

  • LI Jialin ,
  • CHEN Jiaqi ,
  • ZHAO Jichun ,
  • LI Fuhua ,
  • MING Jian
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  • 1(College of Food Science, Southwest University, Chongqing 400715, China)
    2(Yibin Academy of Southwest University, Yibin 644000, China)
    3(Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China)

Received date: 2024-01-25

  Revised date: 2024-03-15

  Online published: 2025-01-23

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Abstract

In order to investigate the effects of different preservation methods on the storage quality of Dictyophora rubrovalvata, the fresh D. rubrovalvata, from Yibin, Sichuan province, were treated by 1-methylcyclopropene (1-MCP) slow-release stickers and low-voltage electrostatic field (LVEF) and stored in a cold storage at 4 ℃, RH 75%.The appearance, physiological indexes, nutrients and related enzyme activities of Dictyophora rubrovalvata were examined, and correlation analysis and principal component analysis were used to investigate the differences in the storage quality of this mushroom.After 12 days of storage, compared with the CK group, the 1-MCP+LVEF group could alleviate the decrease in hardness and quality loss, effectively increase the retention rate of nutrients such as reducing sugar, total phenolics and soluble protein content, significantly reduce the degree of membrane lipid peroxidation, and maintain the integrity of mushroom cells.Two principal components were extracted, and their cumulative contribution rate reached 95.14% in the principal component analysis, which showed that weight loss rate, hardness, reducing sugar and ascorbic acid peroxidase activity were the key indexes affecting the storage quality of D. rubrovalvata.In conclusion, 1-MCP+LVEF preservation technology can better maintain the postharvest storage quality of D. rubrovalvata.This study aims to provide a theoretical basis for the development of the preservation technology of D. rubrovalvata and a new idea for its storage and marketing.

Key words： Dictyophora rubrovalvata; 1-methylcyclopropene; low voltage electrostatic field; composite treatment; storage quality

Cite this article

LI Jialin , CHEN Jiaqi , ZHAO Jichun , LI Fuhua , MING Jian . Effect of 1-MCP combined with low-voltage electrostatic field composite treatment on the preservation of Dictyophora rubrovalvata[J]. Food and Fermentation Industries, 2025 , 51(1) : 250 -258 . DOI: 10.13995/j.cnki.11-1802/ts.038699

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