Enhancement of quality retention of fruiting bodies by erythorbic acid treatment.

In this paper, the effects of erythorbic acid (EA) treatment with different concentrations on the quality of fruiting bodies stored at 4 °C for 27 days were studied by determining the changes in moisture content, weight loss, browning, electrolyte leakage, malondialdehyde (MDA), and nutritional compounds. The activities of polyphenoloxidase (PPO), cellulase and other antioxidant enzymes including superoxide dismutase (SOD), catalase, and peroxidase (POD) were also measured. Results showed that 0.1% EA-treated fruiting body maintained lower weight loss (< 6.0%, w/w), electrolyte leakage (< 45.8%), MDA (< 4.17 µmol kg), and higher moisture content (> 90.7%, w/w). Lower activities of PPO (< 72.64 × 10 U kg) and cellulase (< 189.86 × 10 U kg) in 0.1% EA-treated samples were observed compared with the other treatments. As a stereoisomer of ascorbic acid (AA), EA also could enhance SOD and POD activities of fruiting bodies. Our findings were the first time to evaluate the effect of EA on maintaining quality in fruiting bodies, and proved that low concentrations of EA (especially 0.1% EA, w/v) treatments were beneficial to preserve fruiting body with even higher efficiency than AA treatment. This study paved a foundation for the enhancement of quality retention of fruiting bodies.