Effect of Konjac Glucomannan Coating Treatment on Fresh-Keeping Effect of Postharvest Colloidal Scale Umbrella Fungus

Abstract

In order to effectively improve the storage quality and freshness of postharvest colloidal scale umbrella fungus, prolong the shelf life of fresh mushrooms, and provide a theoretical basis for postharvest storage, transportation and freshness of colloidal phosphorus umbrella bacteria. The effects of konjac glucomannan (KGM) solution with different mass concentrations of 0.25%, 0.50%, 0.75% and 1.00% on the fresh-keeping effect of colloidal scale umbrella fungus within 25 days after harvest were studied. The results showed that each treatment concentration could improve the fresh-keeping effect of colloidal scale umbrella fungus. KGM coating with concentration above 0.75% could effectively reduce the evaporation of water during postharvest storage, inhibit the increase of respiratory intensity, and then slow down the loss of quality. At the same time, it could also effectively inhibit the increase of malondialdehyde (MDA) content and maintain high cell hardness and adhesion. Among them, 1.00% fresh-keeping effect was the best. In terms of nutritional quality, 1.00% concentration treatment could effectively reduce the decline of soluble sugar content, and each group had no obvious effect on the degradation of soluble protein content. In terms of sensory, when the concentration was more than 0.75%, the bacteria could maintain good color, shape, smell and product degree. In conclusion, considering the actual production cost and other factors, KGM coating with a concentration of more than 0.75% had a good effect on the preservation of colloidal phosphorus umbrella bacteria, which could be used as a suitable treatment condition to improve the preservation time and storage quality of colloidal phosphorus umbrella bacteria after harvest.

Keywords

• konjac glucomannan
• coating
• colloidal scale umbrella fungus
• edible fungus of reed
• preservation