Cutting root treatment combined with low-temperature storage regimes on non-volatile and volatile compounds of Oudemansiella raphanipes

Article Chemistry, Applied

Baicalin-liposomes loaded polyvinyl alcohol-chitosan electrospinning nanofibrous films: Characterization, antibacterial properties and preservation effects on mushrooms

Shaobing Lu et al.

Summary: Baicalinliposomes-loaded polyvinyl alcohol-chitosan nanofibrous films (BCL-LPs/PVA-CS NFs) showed effective antibacterial properties and preservation performance on mushrooms, with potential application in food packaging.

FOOD CHEMISTRY (2022)

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Article Chemistry, Applied

Effect of short-term frozen storage on taste of gonads of female Eriocheir sinensis and the classification of taste quality combined with sensory evaluation and fuzzy logic model

Licheng Fan et al.

Summary: The taste quality of Eriocheir sinensis gonads during frozen storage was investigated. The overall taste profile was determined using an electronic tongue, and the content of free amino acids and 5'-Nucleotides were measured. The results showed that the overall taste profile of the samples could be effectively distinguished during frozen storage. The content of free amino acids and 5'-Nucleotides increased with the extension of frozen storage time. Sensory evaluation indicated that umami, sweetness, and saltiness decreased, while bitterness increased with extended frozen storage time.

FOOD CHEMISTRY (2022)

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Article Food Science & Technology

Effects of dehydration and extraction techniques on the physicochemical properties and antioxidant activities of Oudemansiella radicata polysaccharides

Zhang Zuofa et al.

Summary: This study investigated the effects of different dehydration and extraction methods on Oudemansiella radicata polysaccharides. The results showed that the obtained polysaccharides had different physicochemical and antioxidant properties. Freeze-drying and ultrasound-assisted methods were considered promising alternative techniques for obtaining O. radicata polysaccharides.

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION (2022)

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Article Chemistry, Applied

The effects of melatonin treatment on cap browning and biochemical attributes of Agaricus bisporus during low temperature storage

Aydin Shekari et al.

Summary: Exogenous melatonin application can significantly reduce cap browning of button mushrooms, as well as have positive effects on weight loss, firmness, and antioxidant capacity. Melatonin may also promote endogenous melatonin accumulation by altering gene expression, contributing to membrane integrity maintenance in mushrooms.

FOOD CHEMISTRY (2021)

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Article Chemistry, Applied

Analysis of umami taste substances of morel mushroom (Morchella sextelata) hydrolysates derived from different enzymatic systems

Juan Gao et al.

Summary: Seven enzyme groups were used to hydrolyze broken fruiting bodies of morel mushroom to extract umami substances. The hydrolysate obtained from Neutrase-Flavourzyme (NF) combination showed the best flavor properties, with the highest content of small peptides, free amino acids, and flavor 5'-nucleotides. The reaction conditions of NF were optimized by response surface methodology (RSM) to achieve the highest degree of hydrolysis.

FOOD CHEMISTRY (2021)

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Article Agronomy

Transcriptomic analysis reveals key genes associated with the biosynthesis regulation of phenolics in fresh-cut pitaya fruit (Hylocereus undatus)

Xiaoan Li et al.

Summary: This study elucidated the molecular mechanism underlying wound-induced phenolic biosynthesis in pitaya fruit through transcriptomic and bioinformatic analysis. Wounding stress activated metabolic pathways associated with phenolic biosynthesis, including secondary metabolism, signaling molecules metabolism, and primary metabolism. Furthermore, potential transcription factors participating in the regulation of wound-induced phenolic biosynthesis were identified through network analysis.

POSTHARVEST BIOLOGY AND TECHNOLOGY (2021)

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Article Food Science & Technology

Characterization of soluble sugars, glycosidically bound and free volatiles in fresh-cut pineapple stored at different temperature

Dandan Zhou et al.

Summary: Cutting fresh-cut fruit leads to changes in sugars and volatiles, with an increase in most free volatiles and a decrease in bound volatiles. During storage, free volatiles first increase and then decrease, while bound volatiles decrease overall.

FOOD BIOSCIENCE (2021)

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Article Food Science & Technology

Aroma profile of two commercial truffle species from Yunnan and Sichuan, China: inter- and intraspecific variability and shared key compounds

Bin Lu et al.

Summary: The study analyzed volatile organic compounds (VOCs) from two commercially relevant Chinese truffle species and found diverse aroma characteristics influenced by genetic factors, soil, and microclimatic conditions. The dynamic pattern in the biosynthesis of VOCs suggests a complex interplay of factors affecting the aroma profiles of truffles.

FOOD SCIENCE AND HUMAN WELLNESS (2021)

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Article Chemistry, Medicinal

CHEMICAL CONSTITUENTS AND ANTICANCER ACTIVITY OF THE PETROLEUM ETHER EXTRACT FROM THE FRUITING OF Oudemansiella raphanipes

Yanfang Guo et al.

CHEMISTRY OF NATURAL COMPOUNDS (2021)

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Article Environmental Sciences

Effects of decapitation and root cutting on phytoremediation efficiency of Celosia argentea

Wenjing Ning et al.

Summary: Decapitation and root cutting had significant effects on the growth and phytoremediation efficiency of Celosia argentea. Low and moderate root cutting intensities (10% and 25%) increased leaf biomass yield and Cd content, while improving transpiration rate, but high root cutting intensity (33%) decreased leaf dry weight. The combination of decapitation and 10% root cutting resulted in the highest biomass yield of both roots and leaves, indicating a potential method of enhancing Cd decontamination capacity.

ECOTOXICOLOGY AND ENVIRONMENTAL SAFETY (2021)

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Article Chemistry, Applied

Coating shiitake mushrooms (Lentinus edodes) with a polysaccharide from Oudemansiella radicata improves product quality and flavor during postharvest storage

Qin Liu et al.

Summary: The study demonstrated that coating shiitake mushrooms with ORWP improved key quality characteristics during storage, including reduced weight loss, improved firmness, reduced browning, and improved physical microstructure. ORWP-coated mushrooms also had higher contents of nutritional and cell wall compounds compared to control samples. Additionally, ORWP coatings resulted in reduced activities of certain enzymes and higher concentrations of certain key amino acids, nucleotides, and compounds.

FOOD CHEMISTRY (2021)

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Article Chemistry, Applied

A novel phase change coolant promoted quality attributes and glutamate accumulation in postharvest shiitake mushrooms involved in energy metabolism

Dong Li et al.

Summary: The newly developed water-based phase change coolant showed excellent performance in preserving postharvest mushrooms, prolonging their shelf-life, and delaying senescence by maintaining low temperature conditions and providing sufficient energy.

FOOD CHEMISTRY (2021)

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Article Agriculture, Multidisciplinary

Biosynthetic Mechanism of Key Volatile Biomarkers of Harvested Lentinula edodes Triggered by Spore Release

Libin Sun et al.

Summary: In this study, the biosynthesis of key volatiles and the formation of spores in Lentinula edodes were explored using various analytical methods. Certain volatiles were identified as biomarkers to distinguish the spore release stage, and related genes were found to be involved in regulating aroma and sporulation.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2021)

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Article Food Science & Technology

Changes in cell wall metabolism and flavor qualities of mushrooms (Agaricus bernardii) under EMAP treatments during storage

Limei Wang et al.

Summary: The study aimed to clarify the dynamic changes of cell wall metabolism and flavor components in Agaricus bernardii during storage by using different gas/water vapor permeability packaging materials. The results showed that volatile compounds changed in all treatments during storage, with ECFPLASiO(2) group displaying higher most abundant compounds and organic acid content. The ECFPLASiO(2) film could be used to reduce changes in cell walls and flavor components after harvest and extend the shelf life of Agaricus bernardii.

FOOD PACKAGING AND SHELF LIFE (2021)

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Article Food Science & Technology