Structure and composition changes in the cell wall in relation to texture of shiitake mushrooms (Lentinula edodes) stored in modified atmosphere packaging.
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 (M(0)), two microholes (M(1)), four macroholes (M(2)), stored at 4 degrees 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 M(2) treatment can best preserve the original texture while mushrooms in M(0) became soft and deteriorated, possibly due to higher CO(2) 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 M(2) treatment, leading to better preservation of the cell wall.


CONCLUSIONS
Our results suggest that differences in firmness of shiitake mushrooms during storage may be due to differences in cellulose and chitin concentrations. M(2) treatment may be a useful way of maintaining shiitake mushrooms texture during storage at 4 degrees C.
Jiang
Tianjia
T
Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310029, P. R. China.
Wang
Qiushuang
Q
Xu
Shasha
S
Jahangir
Muhammad Muzammil
MM
Ying
Tiejin
T
D002245:Carbon Dioxide / Q000032:analysis; D002473:Cell Wall / Q000737:chemistry* / Q000648:ultrastructure*; D002482:Cellulose / Q000032:analysis; D055598:Chemical Phenomena; D002686:Chitin / Q000032:analysis / Q000737:chemistry; D004044:Dietary Proteins / Q000032:analysis; D005511:Food Handling; D018857:Food Packaging / Q000295:instrumentation*; D005524:Food Technology / Q000295:instrumentation; D005656:Fungal Proteins / Q000032:analysis; D046529:Microscopy, Electron, Transmission; D010100:Oxygen / Q000032:analysis; D010539:Permeability; D020959:Polyethylene / Q000737:chemistry; D011134:Polysaccharides / Q000032:analysis / Q000737:chemistry; D011786:Quality Control; D020942:Shiitake Mushrooms / Q000737:chemistry* / Q000648:ultrastructure*; D012995:Solubility; D013997:Time Factors; D014617:Vacuoles / Q000648:ultrastructure
D004044:Dietary Proteins; D005656:Fungal Proteins; D011134:Polysaccharides; D002686:Chitin; D002245:Carbon Dioxide; D020959:Polyethylene; D002482:Cellulose; D010100:Oxygen