Abstract
The mushroom Pholiota nameko is extensively cultivated for its nutritional and health benefits in many countries. However, senescence and decay in fruiting bodies occur instantly after harvest, reducing their nutritional value and edible nature. In this study, edible composite coating materials were prepared using sodium alginate, enriched with 1% (v/v) thyme essential oil, 0.3 g/L L-cysteine, and 0.4 g/L nisin. The effects of these coatings on the postharvest quality of P. nameko were compared with that of low temperature (4 °C). It was shown that the edible coatings significantly inhibited the weight loss, cap opening percentage, degree of browning, malondialdehyde content, polyphenol oxygenase (PPO), peroxidase (POD), and cellulase activity of P. nameko. In addition, edible coatings effectively preserved the soluble sugar, ascorbic acid, and soluble protein contents. The peaks of superoxide dismutase, catalase, POD, and PPO activities were delayed by edible coatings. Moreover, edible composite coatings exerted better antibacterial efficiency compared with low-temperature treatment. Our study suggests that the edible coatings might be a promising candidate for maintaining the postharvest quality of P. nameko.
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Acknowledgements
The authors would like to thank the Shandong Province Modern Agricultural Industry Technology System (SDAIT-07-07), Natural Science Foundation of Shandong Province (CN) (ZR2018LC022), and National Natural Science Foundation of China (31301438 and 31501331) for supporting this research.
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Zhu, D., Guo, R., Li, W. et al. Improved Postharvest Preservation Effects of Pholiota nameko Mushroom by Sodium Alginate–Based Edible Composite Coating. Food Bioprocess Technol 12, 587–598 (2019). https://doi.org/10.1007/s11947-019-2235-5
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DOI: https://doi.org/10.1007/s11947-019-2235-5