tailieunhanh - BÁO CÁO KHOA HỌC " Changes in microbial and postharvest quality of shiitake mushroom (Lentinus edodes) treated with chitosan–glucose complex coating under cold storage "

The effect of chitosan, glucose and chitosan–glucose complex (CGC) on the microbial and postharvest quality of shiitake (Lentinus edodes) mushroom stored at 4 ± 1 C for 16 days was investigated. Mushroom weight loss, respiration rate, firmness, ascorbic acid, total soluble solids, microbial and sensory quality were measured. The results indicate that treatment with CGC coating maintained tissue firmness, inhibited increase of respiration rate, reduced microorganism counts, ., pseudomonads, yeasts and moulds, compared to uncoated control mushroom. The efficiency was better than that of chitosan or glucose coating treatment. In addition, CGC coating also delayed changes in the ascorbic acid and soluble solids concentration. Sensory evaluation proved. | Food Chemistry 131 2012 780-786 Contents lists available at SciVerse ScienceDirect Food Chemistry journal homepage locate foodchem Changes in microbial and postharvest quality of shiitake mushroom Lentinus edodes treated with chitosan-glucose complex coating under cold storage Tianjia Jiang Lifang Feng Jianrong Li College of Food Science and Biotechnology Zhejiang Gongshang University Food Safety Key Lab of Zhejiang Province Hangzhou 310035 PR China ARTICLE INFO ABSTRACT Article history Received 13 July 2011 Received in revised form 23 August 2011 Accepted 23 August 2011 Available online 19 September 2011 Keywords Chitosan-glucose complex Shiitake mushroom Microbiological quality Sensory evaluation Storage life The effect of chitosan glucose and chitosan-glucose complex CGC on the microbial and postharvest quality of shiitake Lentinus edodes mushroom stored at 4 1 C for 16 days was investigated. Mushroom weight loss respiration rate firmness ascorbic acid total soluble solids microbial and sensory quality were measured. The results indicate that treatment with CGC coating maintained tissue firmness inhibited increase of respiration rate reduced microorganism counts . pseudomonads yeasts and moulds compared to uncoated control mushroom. The efficiency was better than that of chitosan or glucose coating treatment. In addition CGC coating also delayed changes in the ascorbic acid and soluble solids concentration. Sensory evaluation proved the efficacy of CGC coating by maintaining the overall quality of shiitake mushroom during the storage period. Our study suggests that CGC coating might be a promising candidate for maintaining shiitake mushroom quality and extending its postharvest life. 2011 Elsevier Ltd. All rights reserved. 1. Introduction Shiitake Lentinus edodes mushroom is highly perishable and tends to lose quality immediately after harvest. Its shelf life is short because of its high respiration rate tendency to turn brown and having no .

• Báo cáo khoa học
• Chitosan glucose complex
• Shiitake mushroom
• Microbiological quality
• Sensory evaluation
• Storage life
• Lentinus edodes
• Biotechnology and food sciences
• Bioconversion of wine pomace by lentinus edodes
• Solid state system
• Phenolic compounds
• Mushroom
• Micronization
• Particle size
• Physico chemical properties
• Food Engineering
• Đánh giá hoạt tính sinh học của Polysaccharide
• Hoạt tính sinh học của Polysaccharide
• Hợp chất tách chiết
• Hợp chất tách chiết từ nấm hương
• Nấm hương Lentinus edodes
• Enzyme β 1
• 3 glucanase
• Dịch thể nấm hương
• Mạch polime ngắn
• Chất có hoạt tính sinh học cao
• Tăng cường hệ miễn dịch
• Thủy phân laminarin theo kiểu ngẫu nhiên
• Antioxidant assays
• Antioxidant properties
• Antimicrobial potential of aqueous extract
• Aqueous extract of Basidioma
• Shiitake mushrooms obtained