Pleurotus nebrodensis sealed preservation method based on transcriptome and proteomics analysis
The invention discloses a pleurotus nebrodensis fresh-keeping method which comprises the following steps: after harvesting pleurotus nebrodensis, sealing and packaging, and storing at the temperature of 15-25 DEG C; the preservation technology can prolong the storage period of the pleurotus nebroden...
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| creator | LI RUIRONG ZOU YUAN ZHENG QIANWANG GUO LIQIONG LIN JUNFANG WU MUXIU |
| description | The invention discloses a pleurotus nebrodensis fresh-keeping method which comprises the following steps: after harvesting pleurotus nebrodensis, sealing and packaging, and storing at the temperature of 15-25 DEG C; the preservation technology can prolong the storage period of the pleurotus nebrodensis to more than 6 days. The early-stage work of the inventor is based on the conjoint analysis of transcriptomics and proteomics to obtain a molecular regulation network of a pleurotus nebrodensis sporocarp deterioration process, and oxygen is determined as a decisive factor for softening and browning of sporocarp. Therefore, the pleurotus nebrodensis is stored in a sealed packaging mode, and the preservation effect is better than that of punching packaging bag packaging in the prior art. At present, no report about fresh keeping of edible mushrooms in a full-sealed mode exists. According to the full-sealed packaging, the quality loss rate, the browning degree and the breathing rate of the pleurotus nebrodensis ca |
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The early-stage work of the inventor is based on the conjoint analysis of transcriptomics and proteomics to obtain a molecular regulation network of a pleurotus nebrodensis sporocarp deterioration process, and oxygen is determined as a decisive factor for softening and browning of sporocarp. Therefore, the pleurotus nebrodensis is stored in a sealed packaging mode, and the preservation effect is better than that of punching packaging bag packaging in the prior art. At present, no report about fresh keeping of edible mushrooms in a full-sealed mode exists. 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The early-stage work of the inventor is based on the conjoint analysis of transcriptomics and proteomics to obtain a molecular regulation network of a pleurotus nebrodensis sporocarp deterioration process, and oxygen is determined as a decisive factor for softening and browning of sporocarp. Therefore, the pleurotus nebrodensis is stored in a sealed packaging mode, and the preservation effect is better than that of punching packaging bag packaging in the prior art. At present, no report about fresh keeping of edible mushrooms in a full-sealed mode exists. 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The early-stage work of the inventor is based on the conjoint analysis of transcriptomics and proteomics to obtain a molecular regulation network of a pleurotus nebrodensis sporocarp deterioration process, and oxygen is determined as a decisive factor for softening and browning of sporocarp. Therefore, the pleurotus nebrodensis is stored in a sealed packaging mode, and the preservation effect is better than that of punching packaging bag packaging in the prior art. At present, no report about fresh keeping of edible mushrooms in a full-sealed mode exists. According to the full-sealed packaging, the quality loss rate, the browning degree and the breathing rate of the pleurotus nebrodensis ca</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS HUMAN NECESSITIES PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | Pleurotus nebrodensis sealed preservation method based on transcriptome and proteomics analysis |
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