Effect of Combined Chitosan and Hyperbranched Poly-L-Lysine Based Coating on Prolonging the Shelf Life of Oyster Mushroom (<i>Pleurotus ostreatus</i>)
To extend the shelf life of oyster mushroom (<i>Pleurotus ostreatus</i>), the effects of chitosan (CS) and hyperbranched poly-L-lysine (HBPL) combined treatment on quality characteristics, nutritional quality, storage characteristics, and enzyme activity of oyster mushroom during posthar...
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-12-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/13/1/77 |
| _version_ | 1797358777650905088 |
|---|---|
| author | Jianrui Sun Ruirui Ren Linlin Yao Jinglan Li Li Tong Jiangfeng Yuan Dahong Wang |
| author_facet | Jianrui Sun Ruirui Ren Linlin Yao Jinglan Li Li Tong Jiangfeng Yuan Dahong Wang |
| author_sort | Jianrui Sun |
| collection | DOAJ |
| description | To extend the shelf life of oyster mushroom (<i>Pleurotus ostreatus</i>), the effects of chitosan (CS) and hyperbranched poly-L-lysine (HBPL) combined treatment on quality characteristics, nutritional quality, storage characteristics, and enzyme activity of oyster mushroom during postharvest storage at 4 °C were investigated. The results showed that CS-HBPL combined treatment could significantly reduce rot degree and weight loss and significantly inhibit the browning of oyster mushroom. At the same time, the loss of reducing sugar, vitamin C, soluble protein, and total phenolic was significantly reduced. Compared with the control, CS-HBPL combined treatment could also significantly inhibit an increase in malondialdehyde (MDA) and significantly decrease the relative electrolyte leakage of oyster mushroom. In addition, the activities of catalase (CAT), superoxide dismutase (SOD), phenylalnine ammonialyase (PAL), and peroxidase (POD) were significantly improved, and the activity of polyphenol oxidase (PPO) was significantly inhibited in oyster mushroom. In conclusion, CS-HBPL combined treatment had a good protective effect on the membrane permeability damage of oyster mushroom and could effectively delay the oxidation of phenolic substances and browning of oyster mushroom. Therefore, CS-HBPL combined treatment can be used as a potential strategy to extend the storage time of oyster mushroom. |
| first_indexed | 2024-03-08T15:07:03Z |
| format | Article |
| id | doaj.art-14b265d5fffa425482fc901e1fc1df06 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-08T15:07:03Z |
| publishDate | 2023-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-14b265d5fffa425482fc901e1fc1df062024-01-10T14:56:50ZengMDPI AGFoods2304-81582023-12-011317710.3390/foods13010077Effect of Combined Chitosan and Hyperbranched Poly-L-Lysine Based Coating on Prolonging the Shelf Life of Oyster Mushroom (<i>Pleurotus ostreatus</i>)Jianrui Sun0Ruirui Ren1Linlin Yao2Jinglan Li3Li Tong4Jiangfeng Yuan5Dahong Wang6Henan Engineering Research Center of Food Microbiology, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, ChinaHenan Engineering Research Center of Food Microbiology, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, ChinaHenan Engineering Research Center of Food Microbiology, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, ChinaHenan Engineering Research Center of Food Microbiology, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, ChinaHenan Engineering Research Center of Food Microbiology, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, ChinaHenan Engineering Research Center of Food Microbiology, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, ChinaHenan Engineering Research Center of Food Microbiology, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, ChinaTo extend the shelf life of oyster mushroom (<i>Pleurotus ostreatus</i>), the effects of chitosan (CS) and hyperbranched poly-L-lysine (HBPL) combined treatment on quality characteristics, nutritional quality, storage characteristics, and enzyme activity of oyster mushroom during postharvest storage at 4 °C were investigated. The results showed that CS-HBPL combined treatment could significantly reduce rot degree and weight loss and significantly inhibit the browning of oyster mushroom. At the same time, the loss of reducing sugar, vitamin C, soluble protein, and total phenolic was significantly reduced. Compared with the control, CS-HBPL combined treatment could also significantly inhibit an increase in malondialdehyde (MDA) and significantly decrease the relative electrolyte leakage of oyster mushroom. In addition, the activities of catalase (CAT), superoxide dismutase (SOD), phenylalnine ammonialyase (PAL), and peroxidase (POD) were significantly improved, and the activity of polyphenol oxidase (PPO) was significantly inhibited in oyster mushroom. In conclusion, CS-HBPL combined treatment had a good protective effect on the membrane permeability damage of oyster mushroom and could effectively delay the oxidation of phenolic substances and browning of oyster mushroom. Therefore, CS-HBPL combined treatment can be used as a potential strategy to extend the storage time of oyster mushroom.https://www.mdpi.com/2304-8158/13/1/77oyster mushroomchitosanhyperbranched poly-L-lysinepreservation |
| spellingShingle | Jianrui Sun Ruirui Ren Linlin Yao Jinglan Li Li Tong Jiangfeng Yuan Dahong Wang Effect of Combined Chitosan and Hyperbranched Poly-L-Lysine Based Coating on Prolonging the Shelf Life of Oyster Mushroom (<i>Pleurotus ostreatus</i>) Foods oyster mushroom chitosan hyperbranched poly-L-lysine preservation |
| title | Effect of Combined Chitosan and Hyperbranched Poly-L-Lysine Based Coating on Prolonging the Shelf Life of Oyster Mushroom (<i>Pleurotus ostreatus</i>) |
| title_full | Effect of Combined Chitosan and Hyperbranched Poly-L-Lysine Based Coating on Prolonging the Shelf Life of Oyster Mushroom (<i>Pleurotus ostreatus</i>) |
| title_fullStr | Effect of Combined Chitosan and Hyperbranched Poly-L-Lysine Based Coating on Prolonging the Shelf Life of Oyster Mushroom (<i>Pleurotus ostreatus</i>) |
| title_full_unstemmed | Effect of Combined Chitosan and Hyperbranched Poly-L-Lysine Based Coating on Prolonging the Shelf Life of Oyster Mushroom (<i>Pleurotus ostreatus</i>) |
| title_short | Effect of Combined Chitosan and Hyperbranched Poly-L-Lysine Based Coating on Prolonging the Shelf Life of Oyster Mushroom (<i>Pleurotus ostreatus</i>) |
| title_sort | effect of combined chitosan and hyperbranched poly l lysine based coating on prolonging the shelf life of oyster mushroom i pleurotus ostreatus i |
| topic | oyster mushroom chitosan hyperbranched poly-L-lysine preservation |
| url | https://www.mdpi.com/2304-8158/13/1/77 |
| work_keys_str_mv | AT jianruisun effectofcombinedchitosanandhyperbranchedpolyllysinebasedcoatingonprolongingtheshelflifeofoystermushroomipleurotusostreatusi AT ruiruiren effectofcombinedchitosanandhyperbranchedpolyllysinebasedcoatingonprolongingtheshelflifeofoystermushroomipleurotusostreatusi AT linlinyao effectofcombinedchitosanandhyperbranchedpolyllysinebasedcoatingonprolongingtheshelflifeofoystermushroomipleurotusostreatusi AT jinglanli effectofcombinedchitosanandhyperbranchedpolyllysinebasedcoatingonprolongingtheshelflifeofoystermushroomipleurotusostreatusi AT litong effectofcombinedchitosanandhyperbranchedpolyllysinebasedcoatingonprolongingtheshelflifeofoystermushroomipleurotusostreatusi AT jiangfengyuan effectofcombinedchitosanandhyperbranchedpolyllysinebasedcoatingonprolongingtheshelflifeofoystermushroomipleurotusostreatusi AT dahongwang effectofcombinedchitosanandhyperbranchedpolyllysinebasedcoatingonprolongingtheshelflifeofoystermushroomipleurotusostreatusi |