Effect of Grape Seed Extract on Preservation of Shiitake Mushroom (Lentinus edoes)

doi:10.7506/spkx1002-6630-201308064

Abstract

Abstract: In order to preserve fresh shiitake mushroom conveniently and environmentally, the effect of grape seed extract (GSE) of different concentrations (0, 1, 5, 10, 20 g/L) on freshly harvested shiitake mushrooms stored 4 ℃ were investigated. The results showed that GSE at concentrations of 1, 5 g/L and 10 g/L could maintain sensory quality, reduce weight loss and MDA production in shiitake mushroom; but 20 g/L GSE darkened the color of shiitake mushroom. Therefore, GSE possesses antibacterial effect, but no significant effect on total phenolics and nutrient. This study implies that GSE can effectively extend the shelf life of shiitake mushroom with an optimal concentration of 5 g/L.

Key words: grape seed extract, shiitake mushroom, storage life

CLC Number:

WU Ning，JIN Cheng，HUANG Ju，SONG Jun，ZHANG Lei，JIANG Tian-jia，LI Jian-rong. Effect of Grape Seed Extract on Preservation of Shiitake Mushroom (Lentinus edoes)[J]. FOOD SCIENCE, 2013, 34(8): 299-302.

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