Enhancement of quality retention of Grifola frondosa fruiting bodies by erythorbic acid treatment

3 Biotech
Lifeng PingYan Yang

Abstract

In this paper, the effects of erythorbic acid (EA) treatment with different concentrations on the quality of Grifola frondosa fruiting bodies stored at 4 °C for 27 days were studied by determining the changes in moisture content, weight loss, browning, electrolyte leakage, malondialdehyde (MDA), and nutritional compounds. The activities of polyphenoloxidase (PPO), cellulase and other antioxidant enzymes including superoxide dismutase (SOD), catalase, and peroxidase (POD) were also measured. Results showed that 0.1% EA-treated G. frondosa fruiting body maintained lower weight loss (< 6.0%, w/w), electrolyte leakage (< 45.8%), MDA (< 4.17 µmol kg-1), and higher moisture content (> 90.7%, w/w). Lower activities of PPO (< 72.64 × 103 U kg-1) and cellulase (< 189.86 × 103 U kg-1) in 0.1% EA-treated samples were observed compared with the other treatments. As a stereoisomer of ascorbic acid (AA), EA also could enhance SOD and POD activities of G. frondosa fruiting bodies. Our findings were the first time to evaluate the effect of EA on maintaining quality in G. frondosa fruiting bodies, and proved that low concentrations of EA (especially 0.1% EA, w/v) treatments were beneficial to preserve G. frondosa fruiting body with even higher ...Continue Reading

References

Jan 1, 1994·Methods in Molecular Biology·N J Kruger
Nov 23, 2012·Journal of the Science of Food and Agriculture·Pavel Kalač
Feb 14, 2014·Food Science and Technology International = Ciencia Y Tecnología De Los Alimentos Internacional·Xihong LiJuan Yun
Jul 5, 2017·International Journal of Biological Macromolecules·Li-Feng PingSheng-Dao Shan
Nov 28, 2017·International Journal of Biological Macromolecules·Lifeng PingHua Wang

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