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Effects of Three Preservatives on Fruit of Lentinus edodes for Fresh-keeping

Dan Xia

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Abstract

For searching a natural, safe and available preservative, the fresh-keeping effects of Na2S2O4, NaCl and chitosan withdifferent concentrations on fruits of Lentinus edodes were studied during storage. The results showed that 1.5% chitosan coatinghad the best preservative effects, decaying inhibited, microbe development refrained, color preserved, rate of water loss reducedsignificantly. Meanwhile, the declining of soluble sugar became slowly, the released quantity of CO2 reduced obviously, thepenetrability of cell membrane diminished, and the content of malondialdehyde (MDA) cut down remarkably, the activity ofsuperoxide dismutase (SOD) enhanced when the fruits were coated with 1.5% chitosan.

About this research paper

What this paper is about

For searching a natural, safe and available preservative, the fresh-keeping effects of Na2S2O4, NaCl and chitosan withdifferent concentrations on fruits of Lentinus edodes were studied during storage. The results showed that 1.5% chitosan coatinghad the best preservative effects, decaying inhibited, microbe development refrained, color preserved, rate of water loss reducedsignificantly. Meanwhile, the declining of soluble sugar became slowly, the released quantity of CO2 reduced obviously, thepenetrability of cell membrane diminished, and the content of malondialdehyde (MDA) cut down remarkably, the activity ofsuperoxide dismutase (SOD) enhanced when the fruits were coated with 1.5% chitosan.

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Available abstract

For searching a natural, safe and available preservative, the fresh-keeping effects of Na2S2O4, NaCl and chitosan withdifferent concentrations on fruits of Lentinus edodes were studied during storage. The results showed that 1.5% chitosan coatinghad the best preservative effects, decaying inhibited, microbe development refrained, color preserved, rate of water loss reducedsignificantly. Meanwhile, the declining of soluble sugar became slowly, the released quantity of CO2 reduced obviously, thepenetrability of cell membrane diminished, and the content of malondialdehyde (MDA) cut down remarkably, the activity ofsuperoxide dismutase (SOD) enhanced when the fruits were coated with 1.5% chitosan.

Key concepts: Lentinus, Preservative, Chitosan, Malondialdehyde, Chemistry, Food science, Sugar, Reducing sugar

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