Abstract
Cordyceps sinensis (CS) is a kind of fungus with many biologically active components and it is better to preserve its freshness after harvesting. Therefore, the effect of high-pressure freezing and deep-frozen storage at −80 °C on the cell integrity and viability, quality-related attributes and microstructure of CS samples were investigated and compared with that of liquid nitrogen freezing (LNF), immersion freezing (IF) and normal frozen storage at −20 °C during 8 weeks of storage. LNF combined with deep-frozen storage exhibited the smallest damage to the cell integrity and viability, the most intact tissue and cellular structure, thereby minimizing quality loss. But the change rates showed high-pressure shift freezing (HPSF) combined with deep-frozen storage caused the slowest deterioration of the cell integrity, viability and quality-related attributes during the storage. Therefore, LNF combined with deep-frozen storage was the best way to freeze the CS samples, but HPSF combined with deep-frozen storage might be the better way for the long-term preservation of highly perishable fresh products with a cellular structure.
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