title: Physicochemical responses and microbial characteristics of shiitake mushroom (Lentinus edodes) to gum arabic coating enriched with natamycin during storage.
abstract: Physicochemical responses and microbial characteristics of shiitake mushroom (Lentinus edodes) to gum arabic (GA) coating incorporating natamycin (NA) during storage were investigated. Mushroom weight loss, firmness, total soluble solids, total sugar, reducing sugar, ascorbic acid, and microbial and sensory quality were measured. Mushroom coated with gum arabic+natamycin (GANA) maintained tissue firmness and showed reduction in microbial counts from yeasts and moulds compared with the control. In addition, GANA coating also delayed changes in the soluble solids concentration, total sugar and ascorbic acid. Sensory evaluation proved the efficacy of GANA coating by maintaining the overall quality of shiitake mushroom during the storage period. The efficiency was better than that of GA or NA treatment alone. Our study suggests that GANA has the potential to improve the quality of shiitake mushroom and extend its shelf-life up to 16d.
authors: College of Food Science and Biotechnology, Zhejiang Gongshang University, Food Safety Key Lab of Zhejiang Province, Hangzhou 310035, PR China.
authors: Tianjia
authors: T
authors: Jiang
authors: Lifang
authors: L
authors: Feng
authors: Xiaolin
authors: X
authors: Zheng
authors: Jianrong
authors: J
authors: Li
mesh_terms: D005519:Food Preservation / Q000379:methods*; D061353:Food Storage; D005658:Fungi / Q000187:drug effects; D005659:Fungicides, Industrial / Q000494:pharmacology; D006170:Gum Arabic / Q000494:pharmacology*; D006801:Humans; D010866:Natamycin / Q000494:pharmacology*; D020942:Shiitake Mushrooms / Q000737:chemistry*; D013649:Taste; D014675:Vegetables / Q000737:chemistry* / Q000382:microbiology
chemical_list: D005659:Fungicides, Industrial; D010866:Natamycin; D006170:Gum Arabic