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Effect of Two Treatments of Essential Oil Fumigation on the Storage Quality of Flammulina velutipes
- LIU Hong, YUN Jianmin*, MAO Yongqiang, HE Tiantian,BI Yang
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2020, 10(2):
190-197.
DOI: 10.19586/j.2095-2341.2019.0128
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Abstract (
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To develop an efficient green preservative for Flammulina velutipes, the fresh Flammulina velutipes was used as the test material, and Zanthoxylum essential oil and clove essential oil were used as the fumigant, screening tests for the types and concentrations of essential oils for the preservation of F. velutipes were conducted at room temperature (25±1)℃ and low temperature (4±1)℃ conditions. A series of index were measured, including sensory evaluation and some physiological and biochemical index. Results showed that, at room temperature (25±1)℃, the fresh-keeping effect of 0.1 mL·kg-1 Zanthoxylum essential oil and 0.5 mL·kg-1 clove essential oil was more significant (P<0.05). The sensory scores of the 0.1 mL·kg-1 Zanthoxylum essential oil and 0.5 mL·kg-1 clove essential oil treatment group were higher than those of the control by 23.4% and 27.8%, respectively. And both of them can significantly inhibit browning, reduce spoilage and deterioration. In the low temperature (4 ± 1)℃ storage test, it was found that both of 0.1 mL·kg-1 Zanthoxylum essential oil and 0.5 mL·kg-1 clove essential oil can effectively inhibit the increase of respiratory intensity and PPO activity (P<0.05). Among them, the respiratory intensity reduced by 28.3% and 39.6%, respectively. After 15 days of storage, the PPO activity of the essential oil treatment group was reduced by 8.2% and 16.6% respectively compared with the control; the essential oil treatment effectively reduced the production of MDA, maintained a higher level of total phenol content, and reduced the degree of rotten browning. On the 15th day, the MDA content of the control was 1.75 μmol·g-1, while the MDA content of the Zanthoxylum oil and clove essential oil treatment groups were 0.15 and 0.40 μmol·g-1 lower than the control, respectively. The MDA content of clove essential oil treatment group was significantly lower than those of Zanthoxylum essential oil treatment group and control group (P <0.05). This research demonstrated that 0.1 mL·kg-1 Zanthoxylum essential oil and 0.5 mL·kg-1 clove essential oil fumigation have significant effect on the storage and preservation of F. velutipes. Among them, 0.5 mL·kg-1 clove essential oil had the most obvious preservation effect, during the 15 days storage period, F. velutipes still maintains good quality, but the control group had been slightly browned and some began to rot. The results provided theoretical basis for the application of Zanthoxylum essential oil and clove essential oil to Flammulina velutipes storage and preservation after harvest.