Storage Quality Variation of Mushrooms ( Flammulina velutipes ) after Cold Plasma Treatment

• Published in: Life (Basel, Switzerland) Vol. 13; no. 1; p. 70
• Main Authors: Ding, Yuxuan, Mo, Weixian, Deng, Zilong, Kimatu, Benard Muinde, Gao, Juan, Fang, Donglu
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 26.12.2022; MDPI
• Subjects: antioxidant enzyme activity; Antioxidants; Ascorbic acid; cell membrane integrity; Cell membranes; Cold; cold plasma; Cold plasmas; Cold treatment; Enzymatic activity; Enzymes; Experiments; Flammulina velutipes; Food; Free radicals; Fruits; High temperature plasmas; Laboratories; Microorganisms; Mushrooms; Mushrooms, Edible; Optimization; Oxidation; Physicochemical properties; Physiological aspects; Physiology; Plasma; Plasma (Ionized gases); Plasma physics; Seeds; Shelf life; Sterilization; Storage; storage quality; Superoxide anions; Water damage; Water loss; China; antioxidant enzyme activity; cell membrane integrity; Flammulina velutipes; cold plasma; storage quality
• ISSN: 2075-1729; 2075-1729
• DOI: 10.3390/life13010070

is susceptible to mechanical damage, water loss, microbial growth, and other factors that lead to postharvest deterioration, thereby shortening the storage period. The purpose of this study was to analyze the effects of cold plasma treatment on the physicochemical properties and antioxidant capacity of during storage at 4 °C for 21 days. Compared to the control group, cold plasma cold sterilization (CPCS) treatment (150 Hz, 95 kV for 150 s) effectively inhibited the growth and multiplication of microorganisms on the surface of , with no significant effect on the fresh weight change and the superoxide anion generation rate, but with a higher postharvest 1,1-dephenyl-2-picrylhydrzyl (DPPH) clearance rate. Moreover, CPCS increased antioxidant enzyme activities, delayed both malondialdehyde (MDA) accumulation and vitamin C loss, inhibited the browning reaction and polyphenol oxidases (PPO) activity and protected cell membrane from disruption. In general, CPCS not only achieved bacteriostatic effects on during storage, but also reduced cell damage from free radical oxidation, resulting in better postharvest quality and longer shelf life.