Variations of quality and volatile components of morels (Morchella sextelata) during storage

The postharvest senescence of morels was observed to be easily affected by temperature fluctuations. The objective of this study was to examine the influence of various storage temperatures on the postharvest senescence of morels. The study evaluated the variations of water content, respiration, nutrients substances, cell membrane permeability, and volatile compounds in morels stored at 20 degrees C and 4 degrees C. Results showed that low -temperature storage suppressed the loss of water and firmness, delayed the time of respiration and ethylene peak, and reduced the loss of nutrients and cell membrane permeability. Furthermore, the content of volatile com-pounds increased and then decreased during storage. The characteristic aroma substances of 1-octen-3-ol were identified using odor activity values and OPLS-DA analysis. The study observed a decrease in the content and changes of aroma compounds during low-temperature storage. This decrease may be attributed to the decreased activities of lipoxygenase (LOX) and alcohol dehydrogenase (ADH).

Automated summary

This study found that low-temperature storage can delay the postharvest senescence of morels and maintain their quality. Low-temperature storage can prevent the loss of water and firmness, delay the respiration and ethylene peak, and reduce the loss of nutrients and cell membrane permeability. Furthermore, the content and changes of aroma compounds also vary during low-temperature storage.