Browning inhibition and quality preservation of button mushroom (Agaricus bisporus) by essential oils fumigation treatment.

Abstract

The effect of essential oil fumigation treatment on browning and postharvest quality of button mushrooms (Agaricus bisporus) was evaluated upon 16 days cold storage. Button mushrooms were fumigated with essential oils, including clove, cinnamaldehyde, and thyme. Changes in the browning index (BI), weight loss, firmness, percentage of open caps, total phenolics, ascorbic acid, microbial activity and activities of polyphenol oxidase (PPO), phenylalanine ammonia lyase (PAL), and peroxidase (POD) were measured. The results indicated that all essential oils could inhibit the senescence of mushrooms, and the most effective compound was cinnamaldehyde. Fumigation treatment with 5 μl l⁻¹ cinnamaldehyde decreased BI, delayed cap opening, reduced microorganism counts, promoted the accumulation of phenolics and ascorbic acid. In addition, 5 μl l⁻¹ cinnamaldehyde fumigation treatment inhibited the activities of PPO and POD, and increased PAL activity during the storage period. Thus, postharvest essential oil fumigation treatment has positive effects on improving the quality of button mushrooms.

• Authors: Mengsha Gao, Lifang Feng, Tianjia Jiang
• Journal: Food chemistry (Food Chem) Vol. 149 Pg. 107-13 (Apr 15 2014) ISSN: 1873-7072 [Electronic] England
• PMID: 24295683 (Publication Type: Evaluation Study, Journal Article, Research Support, Non-U.S. Gov't)
• Copyright: Copyright © 2013 Elsevier Ltd. All rights reserved.

Chemical References

• Fungal Proteins
• Oils, Volatile
• Plant Oils
• Catechol Oxidase
• Peroxidase
• Phenylalanine Ammonia-Lyase

Topics

• Agaricus (chemistry, drug effects, enzymology)
• Catechol Oxidase (analysis)
• Color
• Food Preservation (methods)
• Fumigation
• Fungal Proteins (analysis)
• Oils, Volatile (pharmacology)
• Peroxidase (analysis)
• Phenylalanine Ammonia-Lyase (analysis)
• Plant Oils (pharmacology)
• Syzygium (chemistry)
• Thymus Plant (chemistry)