title: Fumigation with essential oils improves sensory quality and enhanced antioxidant ability of shiitake mushroom (Lentinus edodes).
abstract: Several naturally occurring essential oils were evaluated for their effectiveness in maintaining sensory quality and increasing antioxidant levels and activities in shiitake (Lentinus edodes) mushrooms. Freshly harvested mushrooms were fumigated with 5 μl l(-)(1) clove, cinnamaldehyde and thyme oils at 10 °C for 1.5h and the antioxidant activities determined using assays of H2O2 content, O2(-) production rate, DPPH, and ABTS radical scavenging activity. The results showed that the antioxidant activities of the mushrooms fumigated with cinnamaldehyde were significantly increased when compared to the controls. Moreover, cinnamaldehyde fumigation significantly delayed losses of phenolic compounds and enhanced flavonoid content. The essential oil fumigation treatment also increased the antioxidant enzyme activities of CAT, SOD, APX and GR throughout the storage periods. All the fumigation treatments were effective in retarding mushroom sensory deterioration. These results indicate that postharvest application of essential oil fumigation can extend the shelf life and enhance the antioxidant capacity of shiitake mushrooms.
authors.affiliation: College of Food Science and Biotechnology, Zhejiang Gongshang University, Food Safety Key Lab of Zhejiang Province, Hangzhou 310018, PR China. Electronic address: tianjiajiang@sohu.com.
authors.forename: Tianjia
authors.initials: T
authors.lastname: Jiang
authors.affiliation: College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, PR China; Agricultural Products Processing Technology Key Laboratory of Zhejiang Province, Zhejiang University, Hangzhou 310058, PR China.
authors.forename: Zisheng
authors.initials: Z
authors.lastname: Luo
authors.affiliation: College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, PR China.
authors.forename: Tiejin
authors.initials: T
authors.lastname: Ying
mesh_terms: D000975:Antioxidants / Q000494:pharmacology*; D005419:Flavonoids / Q000032:analysis; D016166:Free Radical Scavengers / Q000494:pharmacology; D005651:Fumigation; D009822:Oils, Volatile / Q000494:pharmacology*; D010636:Phenols / Q000032:analysis; D020942:Shiitake Mushrooms / Q000737:chemistry*; D013482:Superoxide Dismutase / Q000378:metabolism
chemical_list: D000975:Antioxidants; D005419:Flavonoids; D016166:Free Radical Scavengers; D009822:Oils, Volatile; D010636:Phenols; D013482:Superoxide Dismutase
keywords: Antioxidant ability; Essential oil; Sensory quality; Shiitake mushroom