Effect of Low Voltage Electrostatic Treatment on the Quality of Hypsizygus marmoreus

In order to explore the effect of low-voltage electrostatic field treatment on storage quality and shelf life of seafood mushrooms, this study set 24±1 ℃ room temperature storage as the control (CK), and used 4±1 ℃ low-temperature refrigeration (RG), low-voltage electrostatic field (LVEF) and its alternating treatment (LVEF+RG) to systematically study the changes in appearance, flavor and texture of seafood mushrooms within 18 days. All three treatments could effectively delay browning, reduce water loss and prevent wilting and shrinkage. LVEF inhibited the degradation of 31 kDa and 14.4 kDa characteristic proteins well during the whole storage, and maintained the freshness, aroma and elasticity well within 6 days, but the hardness and elasticity decreased significantly at 18 days. RG had more advantages in texture stability and could maintain the flavor well within 12 days, but its weight loss rate was the highest, and the characteristic protein bands weakened or even disappeared, which might lead to more nutrient loss. LVEF+RG maintained the hardness well within 6 days, but its texture was inferior to LVEF and RG at 12 days, and it performed better in maintaining the water structure (especially bound water), and the effect of maintaining the flavor was second only to RG, and the weight loss rate was comparable to LVEF. In summary, the preservation method should be reasonably selected according to the actual storage period, and the 12th day might be the key node. LVEF+RG showed good application potential in delaying the deterioration of seafood mushroom tissues, taking into account both energy consumption and preservation effect, and had important practical application value.