College of Food Science and Biotechnology, Zhejiang Gongshang University, Food Safety Key Lab of Zhejiang Province, Hangzhou 310035, PR China.
Food Chem. 2013 Nov 15;141(2):954-60. doi: 10.1016/j.foodchem.2013.03.093. Epub 2013 Apr 15.
The effect of a novel alginate/nano-Ag coating material on the preservation quality of shiitake mushroom (Lentinus edodes) during 4±1°C storage was investigated. The results showed that the alginate/nano-Ag coating had quite a beneficial effect on the physicochemical and sensory quality, compared to the control treatment. After a 16-day storage, mushroom weight loss, softening, and browning of the alginate/nano-Ag coating were significantly inhibited. The lower microbial counts, including mesophilic, psychrophilic, pseudomonad, and yeasts and moulds, in treated mushrooms during storage should be attributed to the alginate/nano-Ag coating. Meanwhile, the contents of the reducing sugar, total sugar, total soluble solids and electrolyte leakage rate were increased to 3.9mg/g, 11.2mg/g, 5.1% and 16.5% for the alginate/nano-Ag coating and 3.7mg/g, 8.3mg/g, 6.3% and 31.7% for the control treatment. Therefore, the alginate/nano-Ag coating could be applied for preservation of the shiitake mushroom to expand its shelf life and improve its preservation quality.
研究了一种新型海藻酸钠/纳米银涂层材料对 4±1°C 贮藏香菇（Lentinus edodes）保鲜品质的影响。结果表明，与对照处理相比，海藻酸钠/纳米银涂层对香菇的理化和感官品质有很好的保鲜效果。经过 16 天的贮藏，海藻酸钠/纳米银涂层能显著抑制香菇的失重、软化和褐变。在贮藏过程中，处理过的蘑菇中包括嗜温菌、嗜冷菌、假单胞菌和酵母菌和霉菌在内的微生物数量较低，这归因于海藻酸钠/纳米银涂层。同时，海藻酸钠/纳米银涂层的还原糖、总糖、总可溶性固体和电解质渗出率含量分别增加到 3.9mg/g、11.2mg/g、5.1%和 16.5%，而对照处理组则分别增加到 3.7mg/g、8.3mg/g、6.3%和 31.7%。因此，海藻酸钠/纳米银涂层可应用于香菇的保鲜，以延长其货架期，提高其保鲜品质。
