Utilisation of waste Agaricus bisporus and Torreya grandis as potential natural additive coating in Agaricus bisporus preservation
文献类型： 外文期刊
作者： Zhuang, Haining 1 ; Yang, Moyao 2 ; Feng, Tao 2 ; Ding, Wenfeng 3 ; Chen, Lingen 3 ; Qiao, Yongjin 4 ; Chen, Da 5 ; Jia, Wei 6 ; Zhang, Jingsong 6 ;
作者机构： 1.Shanghai Urban Construct Vocat Coll, Sch Hlth & Soc Care, Shanghai, Peoples R China
2.Shanghai Inst Technol, Sch Perfume & Aroma Technol, Shanghai, Peoples R China
3.Shanghai Lianzhong Edible Fungi Cooperat Co, Shanghai, Peoples R China
4.Shanghai Acad Agr Sci, Agr Prod Storage & Proc Res Ctr, Shanghai, Peoples R China
5.Univ Idaho, Dept Anim Vet & Food Sci, Coll Agr & Life Sci, Moscow, ID USA
6.Shanghai Acad Agr Sci, Inst Edible Fungi, Shanghai, Peoples R China
关键词： polysaccharides; Torreya grandis essential oil; reuse; nature film; button mushroom; keep fresh
期刊名称：CZECH JOURNAL OF FOOD SCIENCES （ 影响因子：1.3； 五年影响因子：1.774 ）
ISSN： 1212-1800
年卷期： 2022 年 40 卷 3 期
页码：
收录情况： SCI
摘要： Natural additives obtained from vegetable and fruit wastes can potentially be used as coatings to enhance the shelf life of button mushrooms (Agaricus bisporus). The present study was therefore conducted to assess the effects of natural additive coatings A. bisporus polysaccharides (ABP) and Torreya grandis essential oils (TEO) on the post--harvestquality of button mushrooms up to 16 days under cold storage (4 ??C). Different concentrations for coatings were used including control (no additives), 500, 1 000, 5 000 ppm or a combination of ABP and TEO. Changes in weight loss, firmness, polyphenol oxidase (PPO) activity and microbial biomass were investigated as well as the sensory evalua-tion was carried out. Results show a significant decrease in the weight loss rate (decreased up to 2.34%), down regulated the PPO activities (reduced up to 30.15%) and maintained tissue firmness in ABP/TEO treatments compared to the control, whereas TEO inhibited especially the growth of microorganisms. Natural additive coatings can better protect the inner mushroom colour and flavour compared to the control.
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