Global Advanced Research Journal of Agricultural Science (GARJAS) ISSN: 2315-5094
November 2018 Vol. 7(11): pp. 333-339
Copyright © 2018 Global Advanced Research Journals

 

Full Length Research Paper

Effect of Perforation-mediated Modified Atmosphere Packaging (PM-MAP) on browning and enzymatic characteristics of shiitake mushrooms (Lentinus edodes)

Yanjie Li, Shudong Ding, Xiangyou Wang*, Chunguang Chen, Shuangshuang Yu

 

Shandong University of Technology, Zibo, 255049

*Corresponding Author's Email: wxy@sdut.edu.cn

Accepted 14 November, 2018

 

Abstract

Shiitake mushrooms (Lentinus edodes) were treated under different perforation-mediated MAP conditions. In-package O2 and CO2 concentrations, the surface color difference, browning degree, total phenolics, the enzymatic activity PPO, POD, and PAL were determined. Then the correlation analysis of the indexes was carried out. The results showed that O2 concentration decreased and CO2 concentration increased gradually, and reached the equilibrium on the day 6. All the treatments of PM-MAP could maintain the surface color and decrease the browning degree, and the P2 and P4 were the best. The total phenolics of shiitake mushroom decreased gradually, and were higher in MAP treatments than control till the end of the storage. All the MAP treatments had obvious influence on the PPO and PAL activity, and P2 and P4 treatments retarded the increase of POD activity to some extent.

Keywords: perforation-mediated MAP; browning degree; total phenolics; enzymatic activity; antioxidant activity. 

 

 

 

REFERENCES

 

Antmann G, Ares G (2008). "Influence of modified atmosphere packaging on sensory quality of shiitake mushrooms." Postharvest Biology and Technology 49(1): 164-170.

Cliffe-Byrnes V, O’Beirne D (2008). "Effects of washing treatment on microbial and sensory quality of modified atmosphere (MA) packaged fresh sliced mushroom (Agaricus bisporus)." Postharvest Biology and Technology 48(2): 283-294.

Deza-Durand KM, Petersen MA (2014). "Volatile compounds of modified atmosphere packaged cut iceberg lettuce: Effect of extremely low O2, season, cultivar and storage time." Food Research International 62: 254-261.

Donglu F, Wenjian Y (2016). "Effect of nanocomposite-based packaging on storage stability of mushrooms (Flammulina velutipes)." Innovative Food Science & Emerging Technologies 33: 489-497.

Gholami R, Ahmadi E (2017). "Shelf life extension of white mushrooms (Agaricus bisporus) by low temperatures conditioning, modified atmosphere, and nanocomposite packaging material." Food Packaging and Shelf Life 14: 88-95.

Hu W, Uchino T (2001). "Respiration Rate of Shiitake Mushroom in Modified Atmosphere Packages." IFAC Proceedings 34(28): 189-196.

Jafri, M, Jha A (2013). "Quality retention of oyster mushrooms (Pleurotus florida) by a combination of chemical treatments and modified atmosphere packaging." Postharvest Biology and Technology 76: 112-118.

Jiang T, Luo S (2010). "Effect of integrated application of gamma irradiation and modified atmosphere packaging on physicochemical and microbiological properties of shiitake mushroom (Lentinus edodes)." Food Chemistry 122(3): 761-767.

Jiang T, Luo Z (2015). "Fumigation with essential oils improves sensory quality and enhanced antioxidant ability of shiitake mushroom (Lentinus edodes)." Food Chemistry 172: 692-698.

Kaewnarin K, Suwannarach N (2016). "Phenolic profile of various wild edible mushroom extracts from Thailand and their antioxidant properties, anti-tyrosinase and hyperglycaemic inhibitory activities." Journal of Functional Foods 27: 352-364.

Li Y, Ishikawa Y  (2014). "Effect of active modified atmosphere packaging with different initial gas compositions on nutritional compounds of shiitake mushrooms (Lentinus edodes)." Postharvest Biology and Technology 92: 107-113.

Lin Q, Lu Y (2017). "Effects of high CO2 in-package treatment on flavor, quality and antioxidant activity of button mushroom (Agaricus bisporus) during postharvest storage." Postharvest Biology and Technology 123: 112-118.

Liu Z, Wang X (2012). "Changes in color, antioxidant, and free radical scavenging enzyme activity of mushrooms under high oxygen modified atmospheres." Postharvest Biology and Technology 69: 1-6.

Park M-H, Sangwanangkul P (2018). "Reduced chilling injury and delayed fruit ripening in tomatoes with modified atmosphere and humidity packaging." Scientia Horticulturae 231: 66-72.

Sanguinetti AM, Del Caro A (2016). "Extending the shelf life of gluten-free fresh filled pasta by modified atmosphere packaging." LWT - Food Science and Technology 71: 96-101.

Techavuthiporn, C. and P. Boonyaritthongchai (2016). "Effect of prestorage short-term Anoxia treatment and modified atmosphere packaging on the physical and chemical changes of green asparagus." Postharvest Biology and Technology 117: 64-70.

Waghmare RB, Annapure US (2015). "Integrated effect of sodium hypochlorite and modified atmosphere packaging on quality and shelf life of fresh-cut cilantro." Food Packaging and Shelf Life 3: 62-69.

Wei W, Lv P (2017). "Fresh-keeping effects of three types of modified atmosphere packaging of pine-mushrooms." Postharvest Biology and Technology 132: 62-70.

Ye J, Li J (2012). "Effects of active Modified Atmosphere Packaging on postharvest  quality of shiitake mushrooms (Lentinula edodes) stored at Cold Storage." Journal of Integrative Agriculture 11(3): 474-482.

Zhuang H, Barth MM (2014). Chapter 18 - Modified Atmosphere Packaging for Fresh Fruits and Vegetables. Innovations in Food Packaging (Second Edition). J. H. Han. San Diego, Academic Press: 445-473.

 

 

Current Issue

Viewing Options

View Full Article - PDF
Download Full Article - PDF

Search for Articles

Yanjie Li on Google Scholar
Yanjie Li on Pubmed
Shudong Ding on Google Scholar
Shudong Ding on Pubmed
Xiangyou Wang on Google Scholar
Xiangyou Wang on Pubmed
Chunguang Chen on Google Scholar
Chunguang Chen on Pubmed
Shuangshuang Yu on Google Scholar
Shuangshuang Yu on Pubmed

Statistics

Viewed 187
Printed 5
Downloaded 218
Powered By iPortal Works