Abstract
Tricholoma matsutake (T. matsutake) growing in Tibet is very popular for its high economic and medicinal value, but fresh T. matsutake has an extremely short shelf life. The shelf life of T. matsutake is complex, influenced by product characteristics, surrounding environmental conditions, and spoilage development. The objective of this work was to study the quality characteristics of fresh T. matsutake during its shelf life period in modified atmosphere packaging (MAP) conditions and establish its remaining shelf life prediction models in a cold chain. In this study, we measured and analyzed quality indicators of fresh T. matsutake, including hardness (cap, stipe), color, odor of sensory characteristics, pH, soluble solids content (SSC), and moisture content (MC) of physical and chemical characteristics under the temperature condition of 4 °C and relative humidity (RH) of 90%. The sensory evaluation results showed that the odor indicator in sensory characteristics was more sensitive to the freshness of T. matsutake. The changes of pH, SSC, and MC were divided into three periods to analyze the physiological changes of T. matsutake. The cap spread process could affect the changes of pH, SSC, and MC in period S1, and they changed gradually in period S2. In the period S3, they changed complicatedly because of deterioration. The remaining shelf life prediction model of T. matsutake was established by the back propagation (BP) neural network method to quantify the relationship between the quality indicators and the remaining shelf life. The shelf life characteristics are complex, which were optimized by correlation analysis. Significant benefits of this work are anticipated on the transportation and preservation of fresh T. matsutake to the market and the reduction of its losses in the postharvest chain.
Highlights
T. matsutake grown in different areas has different qualities
The data measured in each group was reserved; one group was for predictions, and the rest of the experimental data were substituted into the back propagation (BP) neural network for training
This paper aims to study the shelf life characteristics of fresh Tibetan T. matsutake in the modified atmosphere packaging (MAP)
Summary
T. matsutake grown in different areas has different qualities. In China, T. matsutake in YunnanProvince is the most famous, and the quality of T. matsutake in Tibet is the best [1]. T. matsutake grown in different areas has different qualities. Province is the most famous, and the quality of T. matsutake in Tibet is the best [1]. A variety of vegetation types, and superior animal and fungi sources because of its serene nature. The average altitude of the Tibet Autonomous Region is over 4000 m. It is located in the borderland, and has transport problems, leading to long logistics paths and high cost. The development of edible fungi industry in Tibet is faced with the challenge of extending the shelf life and minimizing post-harvest food and economic losses [2]. T. matsutake has a high reputation in Japan and South
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