Fumigation with essential oils improves sensory quality and enhanced antioxidant ability of shiitake mushroom (Lentinus edodes)

卷:172

Jiang, Tianjia ; Luo, Zisheng ; Ying, Tiejin

关键词: Shiitake mushroom;    Antioxidant ability;    Sensory quality;    Essential oil;   

DOI  :  10.1016/j.foodchem.2014.09.130

学科分类：食品科学和技术

【 摘 要 】

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 mu l (1) clove, cinnamaldehyde and thyme oils at 10 degrees C for 1.5 h and the antioxidant activities determined using assays of H2O2 content, O-2 center dot 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. (C) 2014 Elsevier Ltd. All rights reserved.