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: firstname.lastname@example.org
Accepted 14 November, 2018
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.
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- Xiangyou Wang on Google Scholar
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- Chunguang Chen on Google Scholar
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- Shuangshuang Yu on Google Scholar
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