Abstract
The effect of novel antimicrobial peptides (AMPs) and antimicrobial peptide microspheres (AMS) on the physicochemical and microbial quality of Tricholoma matsutake wild edible mushrooms was investigated. In the experiments, 1.0 g/L, 0.5 g/L of AMS, and 1.0 g/L AMPs were used as preservatives. Mushrooms coated with 1.0 g/L and 0.5 g/L of AMS as a preservative had better physicochemical and sensory qualities than did mushrooms coated with 1.0 g/L of AMPs. In the experiment, 1.0 g/L of blank microspheres without cathelicidin-BF-30 (PLGA-1.0) and distilled water was used as the control. Samples with these two treatments had minimal changes in texture, weight loss, total bacteria count, and sensory attributes. Research results suggests that the use of AMS can maintain the quality of Tricholoma matsutake wild edible mushrooms and could extend the postharvest life to 20 d.
Highlights
IntroductionMushrooms have been widely used since ancient times as food and for medicinal or other functional purposes
Tricholoma matsutake is a fungus that belongs to the subgenus Tricholoma, and it is widely distributed in Asian countries, such as China, Korea, and Japan [2,3]
The Tricholoma matsutake mushrooms were placed on a crisper (115 × 115 × 45) that was constructed from low-density polyethylene (LDPE) film, which was punched with four holes (Φ = 7 mm) and stored at 4 ± 1 ◦C for 16 days
Summary
Mushrooms have been widely used since ancient times as food and for medicinal or other functional purposes. There is a general trend in mushroom preservation research toward the development of preservation techniques that are practical and operable in order to reduce damaging to food products. These damages include mushroom loss of quality, contributing to their deterioration through browning, cap opening, stipe elongation, cap diameter increase, weight loss, and texture changes [13]. Edible coatings can maintain the quality of fruits and vegetables by functioning as solute, vapor, and gas barriers These coatings could help decrease moisture loss and slow respiration by reducing fruit oxygen uptake from the environment [17]. Edible coatings have been widely used to extend the shelf-life of various agricultural products [19]. Changes were detected in the internal components of mushrooms, including their chemical properties and enzymes
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