John Miller
Shiitake mushrooms (Lentinula edodes) are a popular edible fungus worldwide, known for their rich, savoury taste and diverse health benefits. They are a good source of vitamins, minerals, and other health-promoting compounds. The cell wall structure of shiitake mushrooms is quite complex and plays a crucial role in maintaining their texture and freshness. The firmness of the mushroom is directly related to the presence of cell wall materials such as β-glucan, chitin, and cellulose. Changes in storage temperature can affect the cell wall metabolism of shiitake mushrooms, influencing their softening mechanism and overall quality.
| Characteristics | Values |
|---|---|
| Cell wall structure | Complicated structure without pectic substances |
| Cell wall composition | β-glucan, chitin, cellulose |
| Cell wall metabolism | Related to storage temperature |
| Firmness | Related to cell wall components and temperature |
| Water holding capacity (WHC) | Affected by cell wall fibrous material and protein denaturation |
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What You'll Learn
- The softening of shiitake mushrooms is related to cell wall components
- Cell wall polysaccharides modification is induced by cell wall-degrading enzymes
- The firmness of shiitake mushrooms is affected by the loss of cell wall materials
- MAP treatments can preserve the texture of shiitake mushrooms
- The water holding capacity (WHC) of rehydrated shiitake mushrooms is influenced by cell wall fibrous material
The softening of shiitake mushrooms is related to cell wall components
Fresh shiitake mushrooms are highly susceptible to softening during transportation and storage. This softening is induced by the degradation of cell wall components, which is influenced by factors such as storage temperature, time, and packaging methods.
Shiitake mushrooms (Lentinula edodes) have a unique porous structure with a complex cell wall composition. The cell wall of shiitake mushrooms lacks pectic substances, setting them apart from other horticultural products in terms of their softening mechanism. The firmness of these mushrooms is an important attribute that influences consumer perceptions of freshness and quality.
The softening process in shiitake mushrooms is primarily attributed to the degradation of cell wall components, specifically β-glucan, chitin, and cellulose. This degradation is facilitated by cell wall degrading enzymes, including chitinase and cellulase, which play a critical role in modifying chitin and cellulose, respectively. Accumulated storage temperature, a product of storage time and temperature, has been found to correlate with softening-related indicators. Higher accumulated storage temperatures promote a decrease in firmness and a reduction in cell wall components.
Studies have shown that modified atmosphere packaging (MAP) treatments can effectively preserve the texture of shiitake mushrooms during storage. The M(2) treatment, which involves packaging in low-density polyethylene bags with four macroholes, has been found to be the most successful in maintaining the original texture by preventing the accumulation of CO2 and preserving cellulose and chitin content.
Additionally, the hydration capacity of the cell wall fiber in shiitake mushrooms can be increased through freeze-drying, although hot-air drying at low temperatures is still recommended due to the potential for structural damage during the freeze-drying process.
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Cell wall polysaccharides modification is induced by cell wall-degrading enzymes
Shiitake mushrooms (Lentinula edodes) are cultivated all over the world and are the second most widely grown mushrooms. They are susceptible to temperature fluctuations, which cause them to soften. This softening is related to cell wall components, degrading enzymes, and encoding genes.
The cell wall of most edible fungi, including shiitake mushrooms, is a complex structure without pectic substances. Research on mushroom softening focuses on the relationship between firmness reduction and the loss of cell wall materials, such as β-glucan, chitin, and cellulose. These losses are usually the result of enzymatic reactions.
Cell wall polysaccharides modification induced by cell wall-degrading enzymes plays a key role in the temperature-mediated softening mechanism of post-harvest shiitake mushrooms. The reduction in firmness is concomitant with a decrease in cell wall components, an increase in enzymatic activities, and higher gene expression levels.
Cell Wall Degrading Enzymes (CWDEs) are a heterogeneous group of enzymes, including glycosyl-hydrolases, oxidoreductases, lyases, and esterases. They are involved in the hydrolysis and rearrangement of glycosidic bonds in glycoconjugates and polysaccharides. CWDEs can be produced by microbes and lab-domesticated organisms like E. coli, yeasts, and plants.
In summary, cell wall polysaccharides modification in shiitake mushrooms is induced by cell wall-degrading enzymes, which play a critical role in the softening mechanism of these mushrooms in response to temperature changes during storage.
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The firmness of shiitake mushrooms is affected by the loss of cell wall materials
Shiitake mushrooms (Lentinula edodes) are highly perishable and have a very short shelf life. They are susceptible to temperature fluctuations, which can cause them to soften. The relationship between storage temperature and softening has been studied, and the results show that decreasing firmness is associated with a reduction in cell wall components, an increase in enzymatic activities, and higher gene expression levels.
The firmness of shiitake mushrooms is influenced by the concentration of cell wall materials such as β-glucan, chitin, and cellulose. These materials contribute to the complex structure of the cell wall, which is distinct from that of other edible fungi due to the absence of pectic substances. The preservation of the cell wall structure is critical for maintaining the firmness of shiitake mushrooms.
Modified atmosphere packaging (MAP) treatments have been investigated as a potential solution to reduce the loss of cell wall materials and maintain the firmness of shiitake mushrooms during storage. The M(2) treatment, which involves packaging shiitake mushrooms in low-density polyethylene bags with four macroholes, has been found to be effective in preserving the original texture by reducing the loss of protein and polysaccharides. This treatment also helps alleviate the disintegration of the plasmalemma, further contributing to the preservation of the cell wall.
Additionally, the water holding capacity (WHC) of rehydrated shiitake mushrooms is influenced by factors such as cell wall fibrous material, cell membrane integrity, and protein denaturation. While protein denaturation plays a significant role in WHC, the effect of cell wall fibrous material is relatively weak unless exposed to high temperatures. Understanding WHC is crucial for enhancing the sensory attributes of rehydrated shiitake mushrooms during industrial processing.
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MAP treatments can preserve the texture of shiitake mushrooms
Shiitake mushrooms (Lentinula edodes) are highly perishable and susceptible to spoilage due to their inherent biodegradability. They experience a rapid reduction in firmness, resulting in a reduced shelf life and increased vulnerability to microbial contamination. This is evidenced by changes such as discoloration, reduced moisture content, texture changes, and an increase in microbial count.
Modified Atmosphere Packaging (MAP) is an alternative method that can be used to preserve the texture and quality of fresh shiitake mushrooms post-harvest. MAP treatments involve storing the mushrooms in low-density polyethylene bags with different numbers of holes (or microholes) and have been shown to effectively prolong shelf life, deactivate microbial activities, and impact physical properties such as texture, color, and weight loss.
One study found that shiitake mushrooms packaged in bags with four macroholes (M2) and stored at 4°C for 16 days maintained their original texture, while those in bags with no holes (M0) became soft and deteriorated, possibly due to higher CO2 accumulation and lower cellulose and chitin content.
Other treatments that can be used in conjunction with MAP to preserve the texture of shiitake mushrooms include coatings and edible films, which can enhance antimicrobial properties and mitigate respiration, weight loss, texture changes, and discoloration. For example, a 1.5% w/v Nano-Ag film effectively reduced weight loss, prevented undesirable decay, and inhibited the proliferation of various microorganisms during a 16-day storage period at 4°C.
Overall, MAP treatments, combined with other preservation techniques, can effectively preserve the texture and quality of shiitake mushrooms during storage, helping to extend their shelf life and maintain their nutritional and sensory attributes.
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The water holding capacity (WHC) of rehydrated shiitake mushrooms is influenced by cell wall fibrous material
Shiitake mushrooms (Lentinula edodes) are cultivated all over the world and are the second most widely grown mushrooms. They are unique in their porous structure, which can be affected by chemical and physical changes during the drying process. The water holding capacity (WHC) of rehydrated shiitake mushrooms is influenced by the integrity of the cell membrane, the status of cell wall fibrous material, and protein denaturation.
The WHC of rehydrated shiitake mushrooms is an important factor in evaluating their sensory attributes. Mushrooms undergo a series of complex changes during the hot air drying process, including changes in colour, texture, density, porosity, and sorption characteristics. The effects of these changes on the physicochemical properties of mushrooms may be a result of both thermal effects and the dehydration process.
The integrity of the cell membrane is an important factor in WHC. However, the cell membrane is unlikely to contribute to WHC changes in rehydrated shiitake mushrooms due to the loss of integrity during dehydration.
The status of cell wall fibrous material also influences WHC. The hydration capacity of the cell wall fibre is increased by freeze-drying, possibly due to the looser structure of the cell wall. The effect of cell wall fibrous material on WHC changes is relatively weak and is largely correlated with WHC changes at high temperatures (>80 °C).
Protein denaturation is the most important factor affecting the WHC of rehydrated shiitake mushrooms. It is closely related to the maintenance of the porous structure after rehydration, as it largely determines cell wall rigidity.
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Frequently asked questions
Yes, shiitake mushrooms have cell walls.
The cell walls of shiitake mushrooms are made of polysaccharides such as chitin and cellulose. They also contain β-glucan, which is a type of fiber that can lower cholesterol.
Shiitake mushrooms are highly perishable and have a short shelf life. When the cell walls of shiitake mushrooms break down, the mushrooms soften. This softening is due to a decrease in cell wall polysaccharides, which is induced by cell wall-degrading enzymes.
