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Objective: To investigate the storage characteristics and quality evolution of fresh Radix Astragali under low-temperature of 4 ℃ and dark storage conditions. Methods: The storage characteristics and quality changes of fresh Radix Astragali at 4 ℃ were analyzed by monitoring its physiological parameters and storage quality during storage. Results: The moisture content of fresh Radix Astragali decreased from 57.92% to 48.19%, accompanied by a steady increase in weight loss, which reached 9.76% at 60 days. Respiration intensity showed a rise-then-fall trend, peaking at 15 days (15.17 CO2 mg·kg−1·h−1), indicating active metabolism in the early storage stage. In the initial 30 days, overall quality remained stable; however, in the later period, sensory quality and b* value declined significantly (P<0.05), with surface browning and texture softening. The b* value of the cross-section decreased by 33.07% at 60 days compared to 0 day. Total flavonoid content slightly increased initially, peaking at 0.56 mg/g at 15 days, then declined markedly to 0.34 mg/g by 60 days (P<0.05). Calycosin content continuously decreased, reaching 0.0175 mg/g at 60 days. Antioxidant capacities (DPPH, ABTS+, and hydroxyl radical scavenging) also peaked at 15 days, but dropped by 54.81%, 17.5%, and 23.40%, respectively, at 60 days. Superoxide anion content increased significantly (P<0.05), reaching 3.92 μmol/g by 60 days. Both acid value and peroxide value increased over time, reaching 39.36 mg/g and 4.86% at 60 days, reflecting severe oxidative deterioration. With prolonged storage, decay rate and disease index increased notably. Mold appeared after 30 days, with decay rates of 8.83% and 12.57%, and disease indices of 7.34% and 10.59% at 45 and 60 days, respectively. Conclusion: A storage duration of up to 30 days at 4 ℃ under dark conditions was found to effectively preserve the sensory quality and biological activity of fresh Radix Astragali, with flavonoid levels, antioxidant capacity, and metabolic status remaining relatively stable. Beyond this period, decay became progressively severe, accompanied by a rapid decline in overall quality and antioxidant function. This study provides a theoretical foundation for optimizing postharvest storage strategies and quality control of fresh Radix Astragali.
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| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
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