Coating shiitake mushrooms (Lentinus edodes) with a polysaccharide from Oudemansiella radicata improves product quality and flavor during postharvest storage
文献类型： 外文期刊
作者： Liu, Qin 1 ; Cui, Xiao 1 ; Song, Zhibo 1 ; Kong, Weiwei 1 ; Kang, Yuanchun 1 ; Kong, Weili 1 ; Ng, Tzi Bun 2 ;
作者机构： 1.Henan Acad Agr Sci, Inst Plant Nutr Agr Resources & Environm Sci, Zhengzhou 450002, Peoples R China
2.Chinese Univ Hong Kong, Fac Med, Sch Biomed Sci, Shatin, Hong Kong, Peoples R China
关键词： Shiitake mushroom; Edible coating; Postharvest quality; Flavor
期刊名称：FOOD CHEMISTRY （ 2019影响因子：6.306； 五年影响因子：6.219 ）
ISSN： 0308-8146
年卷期： 2021 年 352 卷
收录情况： SCI
摘要： In this work, we investigated whether coating fresh shiitake mushrooms with a polysaccharide isolated from Oudemansiella radicata (ORWP) would impact key quality characteristics after 18 d of storage at 4 ?C. We found that ORWP-coated mushrooms had significant improvements in many qualities during storage, including reduced weight loss, improved firmness, reduced browning, decreased malondialdehyde content, and an improved physical microstructure. Further, ORWP-coated mushrooms had higher contents of nutritional and cell wall compounds compared to control samples. ORWP-coated mushrooms had reduced activities of the following enzymes: protease, polyphenol oxidase, peroxidase, phenylalanine ammonia lyase, cellulase, and chitinase, relative to control samples. However, mushrooms coated with ORWP had higher concentrations of superoxide dismutase and catalase, as well as higher contents of certain key monosodium glutamate-resembling amino acids, umami 5?-nucleotides and 1-octen-3-ol. These findings suggest that ORWP coatings have potential value as a method to improve the postharvest quality of shiitake mushrooms.
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