Effects Of Pre-harvest And Post-harvest 1-MCP Treatment On Quality And Flavor Of Flammulina Velutipes During Different Temperature Storage

Flammulina velutipes is high-yielding because of its delicious flavor and high nutrition,but the storage period is extremely short,only 2-3 days at normal temperature.1-MCP is non-toxic,non-polluting and non-residue,and has been widely used for preservation of fruits and vegetables.However,there are few reports on 1-MCP treatment of edible fungi,which is limited to preliminary exploration.The combination of 1-MCP treatment and different temperature storage is lacking of data support.Therefore,it is theoretical significance and application prospect to explore the effects of 1-MCP treatment before and after harvest on the storage of Flammulina velutipes.In this paper,the Flammulina velutipes was used as the test material,and the optimal treatment of 1-MCP was determined by pre-experiment: sealed fumigation at a concentration of 7 ?L/L for 5 h at 18±2°C;the volume of sealed plastic account is 0.216 m3.The pre-harvest and post-harvest treatments were carried out separately,and the treated samples were stored at 20°C,10°C,and 5°C,respectively.The effects on storage quality and flavor substances of Flammulina velutipes were studied.The main research results are as follows:1.1-MCP treatment can prolong the storage period of Flammulina velutipes.The storage period at 20°C,10 °C,and 5°C was extended to 5 days,10 days,and 15 da ys,respectively,which were extended by 66.67 %,25 %,and 25 %.2.Pre-harvest and post-harvest 1-MCP treatment can maintain the good sensory quality of Flammulina velutipes,inhibit the degradation of dry matter,protein and sugar,delay the peak of respiration and ethylene,and reduce the peak value,and reduce the water generated by respiration.Post-harvest 1-MCP treatment is better than pre-harvest,and 5°C storage is better than 20°C and 10°C.3.The contents of 5'-nucleotides,free amino acids and EUC of Flammulina velutipes decrease first and then increase during storage.The 5'-nucleotides and umami amino acids contents of the treatment group was higher than that of the control group.The total amount of 5'-nucleotides in the pre-harvest 1-MCP treatment combined with storage at 10°C was the highest(0.67 mg/g);while the content of umami amino acids in the post-harvest 1-MCP treatment combined with storage at 5°C was the highest(2.26 mg/g);The EUC value was higher at 20°C storage.the EUC value in the post-harvest 1-MCP treatment combined with storage at 20°C was the highest(16.85 g/100g);the results of electronic tongue test showed that the acidity and umami intensity increased with the storage time,while the sweetness,bitterness and saltiness intensity decreased,and the taste of astringency did not change much.Pre-harvest 1-MCP treatment combined with storage at 10°C could play a better role in freshness enhancement.4.Most volatile species were detected under 20°C storage conditions;the vo latile components of Flammulina velutipes with fruit aroma and mushroom-specific flavor increased first and then decreased,the content of volatile components in Flammulina velutipes was the highest in mid-storage period;and the components with irritating odor increased sharply at the end of storage;except for post-harvest 1-MCP treatment combined with 10°C storage group,only 3-octanol was detected,pre-harvest 1-MCP treatment combined with 5°C storage group only detected 1-octene-3-ol,the mushroom characteristic volatile components 1-octene-3-ol and 3-octanol were detected in other groups.The maximum content of 1-octene-3-ol appeared on the 6th day of pre-treatment combined with 5°C storage;the maximum 3-octanol content appeared on the 4th day after post-harvest treatment combined with 10°C storage;the main volatile components of Flammulina velutipes were 1-octene-3-ol,3-octanol and 2-hydroxyacetone.