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Structure and composition changes in the cell wall in relation to texture of shiitake mushrooms (Lentinula edodes) stored in modified atmosphere packaging

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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 (M0), two microholes (M1), four macroholes (M2), stored at 4 °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 M2 treatment can best preserve the original texture while mushrooms in M0 became soft and deteriorated, possibly due to higher CO2 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 M2 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. M2 treatment may be a useful way of maintaining shiitake mushrooms texture during storage at 4 °C. Copyright © 2010 Society of Chemical Industry
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Keywords: cellulose; chitin; microstructure; polysaccharide; protein

Document Type: Research Article

Publication date: April 15, 2010

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