Effect of active modified atmosphere packaging with different initial gas compositions on nutritional compounds of shiitake mushrooms (Lentinus edodes) |
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| Affiliation: | 1. Graduate School of Life and Environmental Sciences, University of Tsukuba, 1-1-1 Tennodai, Tsukuba, Ibaraki 305-8572, Japan;2. Food Packaging Laboratory, Food Engineering Division, National Food Research Institute, 2-1-12 Kannondai, Tsukuba, Ibaraki 305-8642, Japan;3. School of Agricultural and Food Engineering, Shandong University of Technology, Zibo, Shandong 255049, PR China;1. State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China;2. School of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China;3. School of Applied Sciences, RMIT University, City Campus, Melbourne, VIC 3001, Australia;1. Laboratorio de Tecnología Química (FaCENA - IQUIBA – CONICET), Universidad Nacional del Nordeste, Av. Libertad 5400, Corrientes, Argentina;2. Department of Food Technology, University of Lleida – Agrotecnio Center, Av. Alcalde Rovira Roure 191, 25198, Lleida, Spain;1. Jinan Fruit Research Institute, All-China Federation of Supply & Marketing Co-Operatives, Jinan, China;2. College of Agriculture & Biotechnology, Zhejiang University, Hangzhou, China;3. College of Agronomy, Jiangxi Agricultural University, Nanchang, China |
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| Abstract: | 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. |
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| Keywords: | Modified atmosphere packaging Shiitake mushroom Polysaccharide Phenolic Free amino acid |
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