Effect of modified atmosphere packaging (MAP) with low and superatmospheric oxygen on the quality and antioxidant enzyme system of golden needle mushrooms (Flammulina velutipes) during postharvest storage

Wang, Cheng Tao; Wang, Chang Tao; Yan, Chuan; Nout, M.J.R.; Sun, Bao Guo; Liu, Liu

doi:10.1007/s00217-011-1453-5

Cited by 46 publications

(20 citation statements)

References 33 publications

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“…Similar results were reported in heat‐treated sliced mushrooms, in which higher SOD and CAT activity was accompanied by lower browning (Zhang et al, ). The changes of SOD and CAT resulted from HT may be owing to the changes of antioxidant enzymes‐related gene expression, which led to an increased antioxidant protective response to abiotic stress (Wang et al, ).…”

Section: Resultsmentioning

confidence: 99%

Heat‐induced tolerance to browning of fresh‐cut lily bulbs ( Lilium lancifolium Thunb.) under cold storage

et al. 2019

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Fresh‐cut lily bulbs were submerged in hot water at 50°C for 3 min as a condition of heat treatment (HT), and then stored at 4°C for 15 days to investigate the effects of HT on browning. Results showed that heat‐treated samples exhibited lower browning degree and had reduced cell death rate and cell membrane permeability when compared to control samples during storage. HT resulted in a significant inhibition in total phenol content and the activities of phenylalanine ammonialyase, polyphenol oxidase, and peroxidase. HT also stimulated the activities of superoxide dismutase and catalase, however, inhibited lipoxygenase activity and malondialdehyde accumulation. Correlation analysis showed that lipid peroxidation of cell membrane was significantly correlated with browning of fresh‐cut lily bulbs. The results indicated that HT could serve as an effective approach to retard browning of fresh‐cut lily bulbs. Practical applications The effect of heat treatment (HT) on fresh‐cut lily bulbs by treating in hot water (50°C) for 3 min was investigated. It provided experimental basis for further studies of HT in extending the shelf life of fresh‐cut lily bulbs. Furthermore, it is a foundation for the application of HT in the processing of fresh‐cut lily bulbs. The results suggested that HT could be a promising method to inhibit browning and sustain the quality of fresh‐cut lily bulbs.

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Section: Resultsmentioning

confidence: 99%

Heat‐induced tolerance to browning of fresh‐cut lily bulbs ( Lilium lancifolium Thunb.) under cold storage

et al. 2019

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“…The firmness decrease in mushrooms was reported to be partially due to the increased activity of endogenous autolysins . Wang et al . found that cellulase could degrade mushroom tissue and decrease its firmness.…”

Section: Resultsmentioning

confidence: 99%

Changes in reactive oxygen species production and antioxidant enzyme activity of Agaricus bisporus harvested at different stages of maturity

Liu

et al. 2013

J Sci Food Agric

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“…The extraction and determination of Polyphenol oxidase (PPO) were adapted from the method described by Wang et al. (2011).…”

Section: Methodsmentioning

confidence: 99%

Effects of extraction solvents, cooking procedures and storage conditions on the contents of ergothioneine and phenolic compounds and antioxidative capacity of the cultivated mushroom Flammulina velutipes

Nguyen

Nagasaka

Ohshima³

2012

Int J of Food Sci Tech

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Summary Edible mushrooms contain considerable amounts of the potent natural antioxidant 2‐thiol‐l‐histidine‐betaine (l‐ergothioneine, ESH). The objective of this study was to evaluate the effects of extraction solvents, common cooking methods and storage conditions on the ESH content, total phenols (TPs) and antioxidant capacity of the edible mushroom Flammulina velutipes fruiting body and its hot water extract that had been stored at different temperatures. Regarding cooking procedures, boiling in water resulted in the highest losses of antioxidant activity of both ESH and TPs. Most of the losses of ESH and TPs were detected in the cooking water. The ESH contents in the raw mushroom fruiting bodies significantly decreased after 8 days of refrigerated storage under both dark and fluorescent lighting conditions. However, the TP content in the raw mushroom stored under fluorescent lighting significantly increased during 10 days of refrigeration. In contrast, the ESH and TP contents as well as DPPH radical scavenging ability of the fruiting bodies remained unchanged for up to 15 days of frozen storage at −18 °C. The same behaviour was obtained with the mushroom extract packed in plastic tubes. The correlation between DPPH radical scavenging activity and ESH contents was higher than that for TP compounds.

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Effect of modified atmosphere packaging (MAP) with low and superatmospheric oxygen on the quality and antioxidant enzyme system of golden needle mushrooms (Flammulina velutipes) during postharvest storage

Cited by 46 publications

References 33 publications

Heat‐induced tolerance to browning of fresh‐cut lily bulbs ( Lilium lancifolium Thunb.) under cold storage

Heat‐induced tolerance to browning of fresh‐cut lily bulbs ( Lilium lancifolium Thunb.) under cold storage

Changes in reactive oxygen species production and antioxidant enzyme activity of Agaricus bisporus harvested at different stages of maturity

Effects of extraction solvents, cooking procedures and storage conditions on the contents of ergothioneine and phenolic compounds and antioxidative capacity of the cultivated mushroom Flammulina velutipes

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