Effect of Tea Polyphenols on the Storage Quality of Lentinula edodes

Changes in the sensory index,respiratory rate,vitamin C content,firmness and rate of weight loss of Lentinula edodes fruit bodies were measured during subsequent storage at 4 ℃ following immersion in 1% chitosan solutions blended with tea polyphenols at 0.1%,0.2% and 0.3% concentrations.Coating with the preservative solutions,particularly those containing 0.2% and 0.3% tea polyphenols,significantly inhibited increases in respiratory rates and firmness observed in controls treated with distilled water or chitosan alone.Slower rates of weight loss and decreases in vitamin C levels were also recorded in treated samples.Coating fruit bodies with chitosan containing 0.3% tea polyphenols exhibited a significant fresh-keeping effect on L.edodes.