Effect Of Microorganisms On The Storage Quality Of Fresh Flammulina Velutipes

Due to its nutritional richness,delicious taste,and high health-care value,fresh Flammulina velutipes is consumed by more and more people.But under ordinary conditions,Flammulina velutipes is difficult to store and transport,proning to browning,umbrella-opening,water loss and decay.The sensory and nutritional value of fresh Flammulina velutipes drop dramatically after postharvest because of respiration,metabolic changes and microorganism.The browning is one of the main causes that decrease the quality of the mushrooms.Currently the research about fresh-keeping effect of Flammulina velutipes is not much,factors of microorganism is much less.In this paper,Flammulina velutipes is used as materials,the bacterial colonies morphological characteristics during storage process was studied as well as the effect of advantage bacterium on Flammulina velutipes storage quality,hoping to provide theoretical basis and practical guidance for Flammulina velutipes and other edible fungi.The results of the study are as follows:1.Bacterial community structure was analyzed using the Illumina high-throughput sequencing technologies in the Flammulina velutipes.The highest percentage of the bacteria in the level of family is Enterobacteriaceae 75.1%,Pseudomonadaceae 9.0%.,while the highest percentage of the bacteria in the level of genus is Pseudomonadaceae 9.0%.2.The culturable preponderant bacteria in the process of storage were mainly Pseudomonas bacteria genera,Ewingella Americana,Rahnella bacteria genera and Serratia bacteria genera.3.Pseudomonas bacterial infection caused moisture content decrease,respiratory intensity increase,cell membrane lipid peroxidation aggravate,which seriously impact on the commodity value of Flammulina velutipes.However,respiration intensity and degree of fibrosis declined while the Flammulina velutipes infected by Rahnella,which may have a protective effect on fresh-keeping of the needle mushrooms.Other groups showed no significant effect on Flammulina velutipes quality changes during the storage.