iData_葡萄籽提取物对香菇保鲜效果的影响_吴宁.pdf

2013, Vol.34, No.08 299 1 2 1 1 1 1 1,3,* (1. 310035 2. 310018 3. 121013) (0 1 5 10g/L 20g/L) (GSE) 4 1 5 10g/L (20g/L) 5g/L Effect of Grape Seed Extract on Preservation of Shiitake Mushroom (Lentinus edoes) WU Ning1JIN Cheng2 HUANG Ju1SONG Jun1ZHANG Lei1JIANG Tian-jia1LI Jian-rong1,3,* (1. College of Food Science and Engineering, Zhejiang Gongshang University, Hangzhou 310035, China 2. School of Statistics and Mathematics, Zhejiang Gongshang University, Hangzhou 310018, China 3. Food Safety Key Laboratory of Liaoning Province, Bohai University, Jinzhou 121013, China) 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 signifi cant 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 mushroomstorage life TS255.3A 1002-6630(2013)08-0299-04