Effect of hyperbranched poly-L-lysine and chitosan treatment on quality of shiitake mushrooms (Lentinus edodes) during cold storage

IF 2.9 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Food Measurement and Characterization Pub Date : 2024-10-18 DOI:10.1007/s11694-024-02901-3

Jianrui Sun, Ruirui Ren, Linlin Yao, Li Tong, Jinglan Li, Dahong Wang, Shaobin Gu

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Abstract

The present study investigated the effects of combined treatment with hyperbranched poly-L-lysine (HBPL) and chitosan (CS) on the storage quality of shiitake mushrooms (Lentinus edodes) at 4℃ for 15 days. The results demonstrated that HBPL-CS treatment effectively preserved the sensory quality of shiitake mushrooms, which remained satisfactory even after 15d of storage. After 15 days of storage, the rot degree, browning degree, and mass loss of shiitake mushrooms in HBPL-CS treatment group were 0.57, 3.85, and 9.31%, respectively, which were significantly lower than other treatment groups (p < 0.05). Meanwhile, the contents of reducing sugar, vitamin C, soluble protein, and total phenolic in HBPL-CS treatment group were 2.76 mg/g, 3.71 mg/100 g, 3.89 mg/g, and 0.42 mg/g, significantly higher than other treatment groups (p < 0.05). Furthermore, HBPL-CS treatment effectively suppressed malondialdehyde (MDA) accumulation and decreased relative electrolyte leakage in shiitake mushrooms (p < 0.05). Additionally, HBPL-CS treatment enhanced catalase (CAT), superoxide dismutase (SOD), and phenylalanine ammonialyase (PAL) activities while inhibiting peroxidase (POD) and polyphenol oxidase (PPO) activities in shiitake mushrooms. In conclusion, HBPL-CS treatment exhibited remarkable potential for preserving membrane integrity, delaying browning occurrence, and extending the shelf life of shiitake mushrooms.

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超支化聚-L-赖氨酸和壳聚糖处理对冷藏期间香菇质量的影响

本研究调查了超支化聚-L-赖氨酸（HBPL）和壳聚糖（CS）联合处理对香菇（Lentinus edodes）在 4℃ 下贮藏 15 天的质量的影响。结果表明，HBPL-CS 处理能有效保持香菇的感官质量，即使贮藏 15 天后，感官质量仍然令人满意。贮藏 15 天后，HBPL-CS 处理组香菇的腐烂度、褐变度和质量损失分别为 0.57%、3.85% 和 9.31%，显著低于其他处理组（p <0.05）。同时，HBPL-CS处理组还原糖、维生素C、可溶性蛋白和总酚的含量分别为2.76 mg/g、3.71 mg/100g、3.89 mg/g和0.42 mg/g，明显高于其他处理组（p <0.05）。此外，HBPL-CS 还能有效抑制香菇中丙二醛（MDA）的积累，减少电解质的相对渗漏（p < 0.05）。此外，HBPL-CS 处理还能提高香菇中过氧化氢酶（CAT）、超氧化物歧化酶（SOD）和苯丙氨酸氨酰化酶（PAL）的活性，同时抑制过氧化物酶（POD）和多酚氧化酶（PPO）的活性。总之，HBPL-CS 处理在保持膜完整性、延缓褐变发生和延长香菇保质期方面具有显著的潜力。

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来源期刊

Journal of Food Measurement and Characterization Agricultural and Biological Sciences-Food Science

CiteScore

6.00

自引率

11.80%

发文量

425

期刊介绍： This interdisciplinary journal publishes new measurement results, characteristic properties, differentiating patterns, measurement methods and procedures for such purposes as food process innovation, product development, quality control, and safety assurance. The journal encompasses all topics related to food property measurement and characterization, including all types of measured properties of food and food materials, features and patterns, measurement principles and techniques, development and evaluation of technologies, novel uses and applications, and industrial implementation of systems and procedures.