Structure and composition changes in the cell wall in relation to texture of shiitake mushrooms (Lentinula edodes) stored in modified atmosphere packaging

文献类型： 外文期刊

第一作者： Jiang, Tianjia

作者： Jiang, Tianjia;Xu, Shasha;Jahangir, Muhammad Muzammil;Ying, Tiejin;Wang, Qiushuang

作者机构：

关键词： cell ultrastructure;cell wall components;cell walls;cellulose;chemical composition;chitin;edible fungi;firmness;food packaging;food storage;modified atmosphere storage;plasma membranes;texture;Lentinula edodes

期刊名称：JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE （ 影响因子：3.638； 五年影响因子：3.802 ）

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收录情况： SCI

摘要： BACKGROUND: Firmness in shiitake mushroom (Lentinula edodes) is an important textural attribute affecting consumer attitudes toward freshness and quality. In this study, the effects of modified atmosphere packaging (MAP) treatments on structure and composition changes in cell walls in relation to the texture of mushrooms were investigated.RESULTS: Shiitake mushrooms were packaged in low density polyethylene bags with no holes (MZ, two microholes (M), four macroholes (M), stored at 4 pC for 16 days with non-wrapped mushrooms as control. Control mushrooms showed the highest firmness value due to significant increase of cellulose and chitin. All three MAP treatments reduced losses of protein and polysaccharides; the M treatment can best preserve the original texture while mushrooms in M became soft and deteriorated, possibly due to higher CO accumulation, lower cellulose and chitin content. Transmission electron microscopy performed on caps at harvest and after 16 days indicated that disintegration of plasmalemma had been alleviated by M treatment, leading to better preservation of the cell wall.CONCLUSION: Our results suggest that differences in firmness of shiitake mushrooms during storage may be due to differences in cellulose and chitin concentrations. M treatment may be a useful way of maintaining shiitake mushrooms texture during storage at 4 pC. Copyright

分类号： S

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