Sun Jianrui, Ren Ruirui, Yao Linlin, Li Jinglan, Tong Li, Yuan Jiangfeng, Wang Dahong
Henan Engineering Research Center of Food Microbiology, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China.
Foods. 2023 Dec 25;13(1):77. doi: 10.3390/foods13010077.
To extend the shelf life of oyster mushroom (), the effects of chitosan (CS) and hyperbranched poly-L-lysine (HBPL) combined treatment on quality characteristics, nutritional quality, storage characteristics, and enzyme activity of oyster mushroom during postharvest storage at 4 °C were investigated. The results showed that CS-HBPL combined treatment could significantly reduce rot degree and weight loss and significantly inhibit the browning of oyster mushroom. At the same time, the loss of reducing sugar, vitamin C, soluble protein, and total phenolic was significantly reduced. Compared with the control, CS-HBPL combined treatment could also significantly inhibit an increase in malondialdehyde (MDA) and significantly decrease the relative electrolyte leakage of oyster mushroom. In addition, the activities of catalase (CAT), superoxide dismutase (SOD), phenylalnine ammonialyase (PAL), and peroxidase (POD) were significantly improved, and the activity of polyphenol oxidase (PPO) was significantly inhibited in oyster mushroom. In conclusion, CS-HBPL combined treatment had a good protective effect on the membrane permeability damage of oyster mushroom and could effectively delay the oxidation of phenolic substances and browning of oyster mushroom. Therefore, CS-HBPL combined treatment can be used as a potential strategy to extend the storage time of oyster mushroom.
为延长平菇的货架期，研究了壳聚糖（CS）和超支化聚-L-赖氨酸（HBPL）联合处理对平菇在4℃采后贮藏期间品质特性、营养品质、贮藏特性及酶活性的影响。结果表明，CS-HBPL联合处理能显著降低平菇的腐烂程度和失重，并显著抑制平菇的褐变。同时，还原糖、维生素C、可溶性蛋白和总酚的损失显著减少。与对照相比，CS-HBPL联合处理还能显著抑制丙二醛（MDA）的增加，并显著降低平菇的相对电解质渗漏率。此外，平菇中过氧化氢酶（CAT）、超氧化物歧化酶（SOD）、苯丙氨酸解氨酶（PAL）和过氧化物酶（POD）的活性显著提高，多酚氧化酶（PPO）的活性显著抑制。综上所述，CS-HBPL联合处理对平菇的膜通透性损伤具有良好的保护作用，能有效延缓平菇酚类物质的氧化和褐变。因此，CS-HBPL联合处理可作为延长平菇贮藏时间的潜在策略。
