BACKGROUND: Firmness in shiitake mushroom (Lentinula edodes) is an important textural attribute affecting consumer attitudes toward freshness and quality. In this study, the effects of modified atmosphere packaging (MAP) treatments on structure and composition changes in cell walls in relation to the texture of mushrooms were investigated. RESULTS: Shiitake mushrooms were packaged in low density polyethylene bags with no holes (M(0)), two microholes (M(1)), four macroholes (M(2)), stored at 4 degrees C for 16 days with non-wrapped mushrooms as control. Control mushrooms showed the highest firmness value due to significant increase of cellulose and chitin. All three MAP treatments reduced losses of protein and polysaccharides; the M(2) treatment can best preserve the original texture while mushrooms in M(0) became soft and deteriorated, possibly due to higher CO(2) accumulation, lower cellulose and chitin content. Transmission electron microscopy performed on caps at harvest and after 16 days indicated that disintegration of plasmalemma had been alleviated by M(2) treatment, leading to better preservation of the cell wall. CONCLUSION: Our results suggest that differences in firmness of shiitake mushrooms during storage may be due to differences in cellulose and chitin concentrations. M(2) treatment may be a useful way of maintaining shiitake mushrooms texture during storage at 4 degrees C. (c) 2010 Society of Chemical Industry.
BACKGROUND:Firmness in shiitake mushroom (Lentinula edodes) is an important textural attribute affecting consumer attitudes toward freshness and quality. In this study, the effects of modified atmosphere packaging (MAP) treatments on structure and composition changes in cell walls in relation to the texture of mushrooms were investigated. RESULTS:Shiitake mushrooms were packaged in low density polyethylene bags with no holes (M(0)), two microholes (M(1)), four macroholes (M(2)), stored at 4 degrees C for 16 days with non-wrapped mushrooms as control. Control mushrooms showed the highest firmness value due to significant increase of cellulose and chitin. All three MAP treatments reduced losses of protein and polysaccharides; the M(2) treatment can best preserve the original texture while mushrooms in M(0) became soft and deteriorated, possibly due to higher CO(2) accumulation, lower cellulose and chitin content. Transmission electron microscopy performed on caps at harvest and after 16 days indicated that disintegration of plasmalemma had been alleviated by M(2) treatment, leading to better preservation of the cell wall. CONCLUSION: Our results suggest that differences in firmness of shiitake mushrooms during storage may be due to differences in cellulose and chitin concentrations. M(2) treatment may be a useful way of maintaining shiitake mushrooms texture during storage at 4 degrees C. (c) 2010 Society of Chemical Industry.
Authors: Diego Cunha Zied; William Pereira Maciel; Simone Cristina Marques; Débora Marques da Silveira E Santos; Danny Lee Rinker; Eustáquio Souza Dias Journal: World J Microbiol Biotechnol Date: 2016-08-26 Impact factor: 3.312