您好，欢迎访问广东省农业科学院 机构知识库！
广东省农业科学院机构知识库

全部

  • 全部
  • 标题
  • 学者
  • 机构
  • 关键词

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

作者： Jiang, Tianjia 1 ; Wang, Qiushuang 2 ; Xu, Shasha 1 ; Jahangir, Muhammad Muzammil 1 ; Ying, Tiejin 1 ;

作者机构： 1.Zhejiang Univ, Dept Food Sci & Nutr, Hangzhou 310029, Zhejiang, Peoples R China

2.Guangdong Acad Agr Sci, Tea Res Inst, Guangzhou 510640, Guangdong, Peoples R China

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 ）

ISSN：

年卷期：

页码：

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

  • 相关文献

[1]Effects of Vacuum Impregnation with Sucrose Solution on Mango Tissue. Lin, Xian,Luo, Cailian,Chen, Yulong. 2016

[2]Accumulation of Lignin and Malondialdehyde in Relation to Quality Changes of Button Mushrooms (Agaricus bisporus) Stored in Modified Atmosphere. Jiang, Tianjia,Jahangir, Muhammad Muzammil,Ying, Tiejin,Wang, Qiushuang. 2010

[3]Chemical Variation in Essential Oil of Cymbidium sinense Flowers from Six Cultivars. Li, Jie,Zhu, Gen-fa,Wang, Zai-hua.

[4]Chemical Composition, Antioxidant and Antimicrobial Activity of Pericarpium Citri Reticulatae Essential Oil. Gao, Bei,Chen, Yulong,Zhang, Mingwei,Xu, Yujuan,Gao, Bei,Zhang, Mingwei,Pan, Siyi.

[5]Chemical Composition and Immunomodulatory Activity of Mycelia of the Hairy Bracket Mushroom, Trametes hirsuta (Higher Basidiomycetes). Ma, Rongxia,Yang, Rongling,Liu, Xueming,Chen, Zhiyi,Yang, Chunying,Wang, Siyuan.

作者其他论文 更多>>
置顶
购物车
反馈

© 京ICP备09089781号-29 主办单位：广东省农业科学院

学术资源： 中国农业科学院 农业专业知识服务系统 农科联盟资源共建共享平台 中国农业科技文献与信息服务平台 中国农业期刊集成服务平台