Effect of haw pectin oligosaccharide on the preservation of shiitake mushrooms

  • TAO Lu ,
  • SHEN Ke ,
  • LIU Tianzhi ,
  • SUN Renyan ,
  • SONG Ziqi ,
  • WANG Fei ,
  • LI Tuoping
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  • (College of Food Science,Shenyang Agricultural University,Shenyang 110161,China)

Received date: 2021-04-26

  Revised date: 2021-07-20

  Online published: 2022-04-27

Abstract

The preservation effects of haw pectin oligosaccharide with concentrations of 0.5,1.0,1.5 and 2.0 g/L on shiitake mushrooms were investigated in this study. The results showed that haw pectin oligosaccharides significantly maintained the quality characteristics of shiitake mushrooms. The treatment with 2.0 g/L haw pectin oligosaccharide on shiitake muchrooms was found to be the best preservation effect. The sensory and nutritional qualities of shiitake mushrooms treated with 2.0 g/L haw pectin oligosaccharide were better than those of other experimental groups after being stored at 4 ℃ for 20 d. Meanwhile,the decay index,browning degree,weight loss rate and polyphenol oxidase activity were also significantly reduced compared with other treatment groups. At the same time, the decrease of reducing sugar, vitamin C and total phenol, and the growth of mold was significantly inhibited by the treatment of 2.0 g/L haw pectin oligosaccharide. These results indicated the potential of haw pectin oligosaccharide applying in the industrial preservation of shiitake mushrooms.

Cite this article

TAO Lu , SHEN Ke , LIU Tianzhi , SUN Renyan , SONG Ziqi , WANG Fei , LI Tuoping . Effect of haw pectin oligosaccharide on the preservation of shiitake mushrooms[J]. Food and Fermentation Industries, 2022 , 48(7) : 226 -230 . DOI: 10.13995/j.cnki.11-1802/ts.027856

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