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The effect and mechanism of ultrasonic treatment on the postharvest texture of shiitake mushrooms ( Lentinula edodes)
Author(s) -
Ni Zhendan,
Xu Shixiang,
Ying Tiejin
Publication year - 2018
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13768
Subject(s) - lentinula , phenylalanine ammonia lyase , postharvest , food science , superoxide dismutase , softening , chemistry , catalase , respiration rate , horticulture , chitin , peroxidase , botany , respiration , biology , enzyme , biochemistry , materials science , mushroom , composite material , chitosan
Summary Fresh shiitake mushrooms ( Lentinula edodes ) are prone to texture softening and quality decline during storage. We investigated the effects of prestorage ultrasonic treatment on the textural changes of the mushrooms during storage. We monitored physiological parameters, such as respiration intensity, weight loss, cell wall composition and resistance‐related enzymes activity. The hardness of the ultrasonic‐treated (40 kHz, 80 W L −1 , 20 min) mushrooms after 12 days of storage (0.461 N) was significantly higher than the untreated control group (0.286 N). The weight loss and respiration intensity of the ultrasonic‐treated group were significantly lower, whereas the cell wall contents, including glucan and chitin, were significantly higher. The ultrasonic‐treated mushrooms also had higher phenylalanine ammonia lyase, superoxide dismutase and catalase activities. Thus, ultrasound preserves the texture of mushrooms by reducing metabolic rate, maintaining cell wall compositions, activating the activity of SOD and maintaining the activity of PAL and CAT .