| Sparassia crispa is a kind of mushroom which is delicious,nutritional and riched in protein and β-glucan,but the preservation method of S.crispa ’s fruit bodies was not researched up to now.In this paper,the effects of different storage temperatures,preservation methods and packaging on the quality of S.crispa’fruit bodies were investigated.The browning reason of S.crispa ’s fruit bodies were also researched.The purpose is to provide a theoretical basis and technical support for the storage of S.crispa’s fruit bodies.By the research of extracting parameters for β-glucan in S.crispa ’s fruit bodies,beverage of Sparassia crispa fruit bodies were developed.The results are as follows:1.Effects of different temperatures on the quality and the browning reasons of S.crispa s fruit bodiesStorage temperature was one of the main factors which affected qualities of S.crispa ’s fruit bodies.The results showed that the best storage temperature was 1℃,comparing to other temperatures,1℃ could observably reduce weight loss,the change of L,the loss of carbohydrates and proteins of fruit bodie,which still keep good sensory quality and commercial value after 25 days of storage.The indexes of physiological and biochemical of S.crispa’s fruit bodies stored in 1 C change less.In order to uncover the changes of physiological and biochemical of S.crispa’s fruit bodies,we stored these fruit bodies at 15℃.During the storage at 15℃,the results of relevance analysis on MDA content,PPO,POD activity,total phenols,Vc content and color showed that the browning of S.crispa’s fruit bodies was included by enzymatic browning and non-enzymatic browning..The results of Path analysis suggested that MDA,PPO,POD and total phenols affected browning significantly.The increase of MDA led to the destruction of the cell membrane structure,which was the prerequisite for enzymatic browning.The key enzyme was POD,and while the cell membrane structure was destroyed,it could touched with the phenols and participate in the catalytic oxidation by the phenols,so the ability of scavenging free radicals was decreased.Accumulation of free radicals in turn led to S.crispa s fruit bodies browning further.2.The effects of preservation methods and packaging methods on S.crispa’s fruit bodiesS.crispa’s fruit bodies were treated with konjac glucomannan(KGM)film,ultraviolet irradiation,ozone treatment and 1-MCP,and then storaged at 1℃.It could be found that there were no significant differences on preservation effect between four preservation methods and untreated S.crispa’s fruit bodies(the control).The cryopreservation itself was the best way of storage and preservation to S crispa’s fruit bodies.S.crispa s’s fruit bodies were storaged by openly packed polyethylene(PE)plastic bags,polyethylene(PE)plastic bags with pore,PE plastic bags without pore and crisper packaging.Polyethylene(PE)plastic bags with pore not only reduced the weight loss,but also kept higher soluble solids content,value of L and better sensory quality.Thus S.crispa ’s fruit bodies packed by polyethylene(PE)plastic bags with pore could be maintained a high food value.Polyethylene(PE)plastic bags could be permeable to 02and C02,and formed hypoxic and high C02 environment in the bags,which helped inhibit respiration and transpiration.The polyethylene(PE)plastic bags with pore discharged the water produced by metabolic activity timely,which were conducive to maintaining the nutritional quality of Cauliflower mushroom.3.Functional beverage of S.crispa’s fruit bodiesThe content of β-glucan in crispa;s fruit bodies was richest in the mushroom.The extracting parameters for P-glucan in S.crispa s fruit bodies were researched.The result showed that the optimum extracting conditions were:the ratio of sold to water was 1:25,at 60℃ for 2h,In these conditions,β-glucan had the highest dissolution of 196.24 mg/100g.Based on the above extract,the optimal formula of the beverage was 0.15g protein sugar,O.Olg lemon acid,0.10g xanthan gum,0.15g mal dextrin in each 100mL above water extract. |
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