EFFECT OF CHITOSAN COATING ON SHELF-LIFE AND QUALITY OF FRESH-CUT MUSHROOM
 
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Pol. J. Food Nutr. Sci. 2008;58(1):95–105
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ABSTRACT
The effect of chitosan coating in fresh-cut mushroom preservation, including microbiological, enzyme activities, colour characteristics and chemical quality attributes, was examined. However, application of chitosan coating to enzyme activity control and quality maintenance of fresh-cut mushroom was investigated. Fresh-cut mushroom were treated with aqueous solution containing 5, 10 and 20 g of chitosan/1 L, placed in polyethylene bags, and then stored at 4oC. Changes in total phenolic content, and cellulase (CEL), total amylase, α and β amylase, laccase (LAC), phenylalanine ammonia lyase (PAL), peroxidase (POD), catalase (CAT) and polyphenoloxidase (PPO) enzymes activities were measured. Applications of chitosan coating delayed discoloration associated with reduced enzyme activities of LAC, PAL, POD, CAT and PPO as well as lowered total phenolic content. Also, it slowed down texture changes associated with reduced enzyme activities of CEL, total amylase and α-amylase. Results showed that increasing the concentration of chitosan coating resulted in higher contents of total soluble solids (TSS), total acidity and TSS/T acid ratio of fresh-cut mushroom. In mushroom, during storage at 4oC for 15 days, 20 g/kg chitosan coating inhibited the growth of total bacteria, yeasts and moulds counts. Chitosan also had a good effect on the evolution of the colour characteristics and parameters (C* and BI) of fresh-cut mushroom during storage at 4oC. The results showed that increasing the concentration of chitosan coating enhanced the beneficial effects of chitosan on extended shelf-life and maintained quality of fresh-cut mushroom.
ISSN:1230-0322