Coating shiitake mushrooms (Lentinus edodes) with a polysaccharide from Oudemansiella radicata improves product quality and flavor during postharvest storage.

Abstract

In this work, we investigated whether coating fresh shiitake mushrooms with a polysaccharide isolated from Oudemansiella radicata (ORWP) would impact key quality characteristics after 18 d of storage at 4 °C. We found that ORWP-coated mushrooms had significant improvements in many qualities during storage, including reduced weight loss, improved firmness, reduced browning, decreased malondialdehyde content, and an improved physical microstructure. Further, ORWP-coated mushrooms had higher contents of nutritional and cell wall compounds compared to control samples. ORWP-coated mushrooms had reduced activities of the following enzymes: protease, polyphenol oxidase, peroxidase, phenylalanine ammonia lyase, cellulase, and chitinase, relative to control samples. However, mushrooms coated with ORWP had higher concentrations of superoxide dismutase and catalase, as well as higher contents of certain key monosodium glutamate-resembling amino acids, umami 5'-nucleotides and 1-octen-3-ol. These findings suggest that ORWP coatings have potential value as a method to improve the postharvest quality of shiitake mushrooms.

• Authors: Qin Liu, Xiao Cui, Zhibo Song, Weiwei Kong, Yuanchun Kang, Weili Kong, Tzi Bun Ng
• Journal: Food chemistry (Food Chem) Vol. 352 Pg. 129357 (Aug 01 2021) ISSN: 1873-7072 [Electronic] England
• PMID: 33714165 (Publication Type: Journal Article)
• Copyright: Copyright © 2021 Elsevier Ltd. All rights reserved.

Chemical References

• Fungal Polysaccharides

Topics

• Agaricales (chemistry)
• Food Storage
• Fungal Polysaccharides (chemistry)
• Shiitake Mushrooms (chemistry)
• Taste