Effect of active modified atmosphere packaging with different initial gas compositions on nutritional compounds of shiitake mushrooms (Lentinus edodes)

•Polysaccharide contents of shiitake mushrooms decreased in all the MAPs.•All the active MAPs increased total phenolic content and free amino acid levels.•Low oxygen packaging induced an anaerobic atmosphere and damage to tissue membranes.•High oxygen and medium oxygen packaging better maintained nu...

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Published in:Postharvest biology and technology 2014-06, Vol.92, p.107-113
Main Authors: Li, Yanjie, Ishikawa, Yutaka, Satake, Takaaki, Kitazawa, Hiroaki, Qiu, Xiaoli, Rungchang, Saowaluk
Format: Article
Language:English
Subjects:
Biological and medical sciences
Feeding. Feeding behavior
Food industries
Free amino acid
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
Modified atmosphere packaging
Phenolic
Polysaccharide
Shiitake mushroom
Vertebrates: anatomy and physiology, studies on body, several organs or systems
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cited_by cdi_FETCH-LOGICAL-c417t-e44a340e8722c786e797a4ed943d2c7e4068124da4fb7144b5f886e8b8b301ee3
cites cdi_FETCH-LOGICAL-c417t-e44a340e8722c786e797a4ed943d2c7e4068124da4fb7144b5f886e8b8b301ee3
container_end_page 113
container_issue
container_start_page 107
container_title Postharvest biology and technology
container_volume 92
creator Li, Yanjie
Ishikawa, Yutaka
Satake, Takaaki
Kitazawa, Hiroaki
Qiu, Xiaoli
Rungchang, Saowaluk
description •Polysaccharide contents of shiitake mushrooms decreased in all the MAPs.•All the active MAPs increased total phenolic content and free amino acid levels.•Low oxygen packaging induced an anaerobic atmosphere and damage to tissue membranes.•High oxygen and medium oxygen packaging better maintained nutritional compound levels. The effect of active modified atmosphere packaging with different initial gas compositions on fresh shiitake mushrooms was investigated. Shiitake mushrooms were packaged under each of the following conditions: (1) high oxygen packaging (HOP), 100% oxygen initially; (2) medium oxygen packaging (MOP), 50% O2 and balanced with N2 initially; (3) low oxygen packaging (LOP), 3% O2/5% CO2, balanced with N2 initially. Passive modified atmosphere packaging with air inside initially (AIR) was used as the control treatment. All the packaged samples were stored at 10°C with 90% RH for 7 days. During storage, gas compositions, electrolyte leakage, crude water-soluble polysaccharides, total phenolic content and free amino acid content were determined. The results showed that ethanol release was high in LOP and AIR but retarded in MOP and HOP. No packaging could prevent the decrease in polysaccharide content decreasing. Both the active and passive modified atmosphere packaging maintained the color and integrity of the mushrooms. The active modified atmosphere packaging had a significant effect on the increase of total phenolic content and total amount of free amino acids. LOP had a harmful impact on mushrooms with high levels of electrolyte leakage. In conclusion, HOP and MOP had a better effect on maintaining the nutritional compounds of shiitake mushrooms.
doi_str_mv 10.1016/j.postharvbio.2013.12.017
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The effect of active modified atmosphere packaging with different initial gas compositions on fresh shiitake mushrooms was investigated. Shiitake mushrooms were packaged under each of the following conditions: (1) high oxygen packaging (HOP), 100% oxygen initially; (2) medium oxygen packaging (MOP), 50% O2 and balanced with N2 initially; (3) low oxygen packaging (LOP), 3% O2/5% CO2, balanced with N2 initially. Passive modified atmosphere packaging with air inside initially (AIR) was used as the control treatment. All the packaged samples were stored at 10°C with 90% RH for 7 days. During storage, gas compositions, electrolyte leakage, crude water-soluble polysaccharides, total phenolic content and free amino acid content were determined. The results showed that ethanol release was high in LOP and AIR but retarded in MOP and HOP. No packaging could prevent the decrease in polysaccharide content decreasing. Both the active and passive modified atmosphere packaging maintained the color and integrity of the mushrooms. The active modified atmosphere packaging had a significant effect on the increase of total phenolic content and total amount of free amino acids. LOP had a harmful impact on mushrooms with high levels of electrolyte leakage. In conclusion, HOP and MOP had a better effect on maintaining the nutritional compounds of shiitake mushrooms.</description><identifier>ISSN: 0925-5214</identifier><identifier>EISSN: 1873-2356</identifier><identifier>DOI: 10.1016/j.postharvbio.2013.12.017</identifier><language>eng</language><publisher>Kidlington: Elsevier B.V</publisher><subject>Biological and medical sciences ; Feeding. Feeding behavior ; Food industries ; Free amino acid ; Fruit and vegetable industries ; Fundamental and applied biological sciences. 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Psychology</topic><topic>Modified atmosphere packaging</topic><topic>Phenolic</topic><topic>Polysaccharide</topic><topic>Shiitake mushroom</topic><topic>Vertebrates: anatomy and physiology, studies on body, several organs or systems</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Li, Yanjie</creatorcontrib><creatorcontrib>Ishikawa, Yutaka</creatorcontrib><creatorcontrib>Satake, Takaaki</creatorcontrib><creatorcontrib>Kitazawa, Hiroaki</creatorcontrib><creatorcontrib>Qiu, Xiaoli</creatorcontrib><creatorcontrib>Rungchang, Saowaluk</creatorcontrib><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><jtitle>Postharvest biology and technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Li, Yanjie</au><au>Ishikawa, Yutaka</au><au>Satake, Takaaki</au><au>Kitazawa, Hiroaki</au><au>Qiu, Xiaoli</au><au>Rungchang, Saowaluk</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effect of active modified atmosphere packaging with different initial gas compositions on nutritional compounds of shiitake mushrooms (Lentinus edodes)</atitle><jtitle>Postharvest biology and technology</jtitle><date>2014-06-01</date><risdate>2014</risdate><volume>92</volume><spage>107</spage><epage>113</epage><pages>107-113</pages><issn>0925-5214</issn><eissn>1873-2356</eissn><notes>ObjectType-Article-1</notes><notes>SourceType-Scholarly Journals-1</notes><notes>ObjectType-Feature-2</notes><notes>content type line 23</notes><abstract>•Polysaccharide contents of shiitake mushrooms decreased in all the MAPs.•All the active MAPs increased total phenolic content and free amino acid levels.•Low oxygen packaging induced an anaerobic atmosphere and damage to tissue membranes.•High oxygen and medium oxygen packaging better maintained nutritional compound levels. The effect of active modified atmosphere packaging with different initial gas compositions on fresh shiitake mushrooms was investigated. Shiitake mushrooms were packaged under each of the following conditions: (1) high oxygen packaging (HOP), 100% oxygen initially; (2) medium oxygen packaging (MOP), 50% O2 and balanced with N2 initially; (3) low oxygen packaging (LOP), 3% O2/5% CO2, balanced with N2 initially. Passive modified atmosphere packaging with air inside initially (AIR) was used as the control treatment. All the packaged samples were stored at 10°C with 90% RH for 7 days. During storage, gas compositions, electrolyte leakage, crude water-soluble polysaccharides, total phenolic content and free amino acid content were determined. The results showed that ethanol release was high in LOP and AIR but retarded in MOP and HOP. No packaging could prevent the decrease in polysaccharide content decreasing. 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source ScienceDirect Freedom Collection 2022-2024
subjects Biological and medical sciences
Feeding. Feeding behavior
Food industries
Free amino acid
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
Modified atmosphere packaging
Phenolic
Polysaccharide
Shiitake mushroom
Vertebrates: anatomy and physiology, studies on body, several organs or systems
title Effect of active modified atmosphere packaging with different initial gas compositions on nutritional compounds of shiitake mushrooms (Lentinus edodes)
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