School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China.
School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China.
Int J Biol Macromol. 2022 Oct 1;218:816-827. doi: 10.1016/j.ijbiomac.2022.07.193. Epub 2022 Jul 27.
We investigated the browning and softening of fresh Lentinula edodes (LE) coated with polysaccharides (LEP) isolated from LE stalks and stored at 4 °C for 15 days. The results showed that compared to the chitosan-coated and uncoated LE, the LEP-treated mushrooms showed significant improvements in several qualities during storage, such as reduced weight loss, retention of hardness and springiness, improved soluble protein content, and reduced browning, malondialdehyde content, and electrolyte leakage rate. The best results were obtained with 1.5 % LEP. LEP improved the activities of peroxidase, catalase, superoxide dismutase, ascorbate peroxidase, and phenylalanine ammonialyase and significantly reduced the accumulation of hydrogen peroxide during storage compared to the control samples. In addition, the LEP treatment maintained the high antioxidant activity of LE during storage. Notably, LEP inhibited browning-related enzymes (polyphenol oxidase and tyrosinase) to reduce browning. It also maintained high levels of cellulase, chitinase, and β-1,3 glucanase to improve softening during storage. These findings suggest the potential of LEP to improve the post-harvest quality of mushrooms, allowing a storage period of up to 15 days (extending the shelf life by six days) and indirectly suggesting that the polysaccharide component of LEP can act as a self-defense additive to protect against spoilage during storage.
我们研究了从香菇茎部中提取的多糖（LEP）对新鲜香菇（LE）进行包被处理后在 4°C 下贮藏 15 天的褐变和软化情况。结果表明，与壳聚糖包被和未包被的香菇相比，LEP 处理的香菇在贮藏过程中在多个品质方面表现出显著改善，如失重减少、硬度和弹性保持、可溶性蛋白质含量提高、褐变减少、丙二醛含量和电解质渗出率降低。使用 1.5%LEP 可获得最佳效果。LEP 提高了过氧化物酶、过氧化氢酶、超氧化物歧化酶、抗坏血酸过氧化物酶和苯丙氨酸解氨酶的活性，并显著减少了贮藏过程中过氧化氢的积累，与对照样品相比。此外，LEP 处理在贮藏过程中保持了 LE 的高抗氧化活性。值得注意的是，LEP 抑制了褐变相关酶（多酚氧化酶和酪氨酸酶）的活性，从而减少了褐变。它还保持了高水平的纤维素酶、几丁质酶和β-1,3 葡聚糖酶，以改善贮藏过程中的软化。这些发现表明 LEP 具有改善蘑菇采后品质的潜力，可以将贮藏期延长至 15 天（延长货架期 6 天），并间接表明 LEP 的多糖成分可以作为一种自我防御添加剂，防止贮藏过程中的变质。
