Preharvest and postharvest applications of 1-MCP affect umami taste and aroma profiles of mushrooms (Flammulina velutipes)

Umami-taste loss and unpleasant odor are the restrictive factors of consumer acceptance of mushrooms (Flammulina velutipes). Pre- and postharvest 1-methylcyclopropene (1-MCP) treatments were applied to evaluate the sensory score, ethylene release, respiration rate, umami taste and aroma profiles in mushrooms at 10 degrees C storage. The results showed that preharvest treatment resulted in a stronger inhibition of respiration and ethylene production than postharvest treatment. Preharvest treatment also had the highest sensory score and flavor 5'-nucleotides content. The EUC values of preharvest and postharvest treatments were 10.5 and 1.4 times of CK on day 0, respectively. Preharvest treatment improved overall flavor by increasing umami scores in electronic tongue analysis and maintaining volatile compounds compared with postharvest treatment. Thus, preharvest 1-MCP treatment could be considered as an alternative approach to preserve the umami taste and aroma profiles in Flammulina velutipes.

Automated summary

The study showed that preharvest 1-MCP treatment can more effectively inhibit respiration and ethylene production, and improve the sensory score and umami taste of mushrooms. In addition, preharvest treatment can enhance overall flavor by increasing umami scores in electronic tongue analysis and maintaining volatile compounds.