Effect of γ-Irradiation on Phenylalanine Ammonia-lyase Activity, Total Phenolic Content, and Respiration of Mushrooms (<i>Agaricus</i> <i>bisporus</i>)

Benoit, Mary; D'Aprano, Giuseppe; Lacroix, Monique

doi:10.1021/jf000543s

Cited by 80 publications

(52 citation statements)

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“…This difference in trends could explain why LD of sprung fruit increased less than it did in hard and rubbery fruit in the first 5 days in Chapter 3. Similar effects of γ-irradiation of increased PPO activity have been reported in relation to browning of bananas (Thomas and Nair, 1971) and of mushroom (Benoit et al, 2000). Irradiation had higher POD activity on days 8 and 12, which was consistent with higher LD on irradiated fruit than on non-irradiated fruit.…”

Section: Discussionsupporting

confidence: 82%

Lenticel discolouration on 'B74' mango fruit and under-skin browning on 'Honey Gold' mango fruit

Li¹

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Lenticel discolouration (LD) on mango fruit is evident as red, brown or black ‗halos' surrounding the lenticels. It is a common skin disorder on ‗B74' (CalypsoTM) mangoes. LD is exacerbated by exposure to γ-irradiation, a disinfestation treatment. Postharvest treatments of ‗B74' fruit with chemicals (viz., anti-browning agents: ascorbic acid, citric acid and calcium ascorbate), wax (viz., carnauba coatings), and bags (viz., types and atmospheres) prior to γ-irradiation were investigated with a view to reduce LD induced by γ-irradiation. Different fruit ripeness stages (viz., hard, rubbery and sprung) prior to γ-irradiation were also investigated. With a view to better understand the browning biochemistry, polyphenol oxidase (PPO) and peroxidase (POD) activities and total phenolics concentration were quantified. Anti-browning agents did not reduce LD. Coating with three layers of 75% carnauba wax reduced LD, but the fruit failed to ripen. Maintaining fruit inside macro-perforated bags and paper bags did not reduce LD. Holding fruit inside closed polyethylene bags reduced LD, but only while fruit remained in the bags. Moreover, maintaining fruit in polyethylene bags impaired subsequent ripening. Irradiating partially ripe sprung stage fruit increased LD less that developed at eating ripe as compared to fruit treated when they were hard green. Thus, irradiating fruit at more advanced stage of ripeness is a promising approach to reduce LD associated with irradiation. Total fruit skin phenolics concentration was not correlated to LD.PPO activity after γ-irradiation in hard fruit skin increased more than that in sprung fruit. Also, LD in irradiated hard fruit skin increased more than in sprung fruit after γ-irradiation. Therefore, LD induced by irradiation was evidently related to PPO activity. Similarly, POD activity may also be involved in LD as it was also higher in irradiated fruit. Polyethylene bagging was associated with reduced PPO and POD activities when fruit were in bags and for a short time after their removal. Therefore, the transient lessening of LD after bagging is potentially associated with limited oxygen concentrations within the bags.Under-skin browning (USB) is manifested as sub-epidermal discolouration. This disorder predominantly affects ‗Honey Gold' mango fruit. Towards understanding the causes of USB and reducing economic losses to industry, the influences of fruit growing region (viz., Northern Territory, North Queensland and Southeast Queensland), physical stress (viz., abrasion and vibration [0, 3, 9 and 18 h at 12 Hz], and reduced storage temperature (viz., 6 -20°C) were investigated. Also, transporting fruit in soft polystyrene liner tray inserts was compared to commercial polyethylene liner tray inserts as a potential means to reduce USB. In addition, mango sap influences for harvest time (viz., morning, afternoon) and type (viz., spurt and ooze) were evaluated along with holding temperature (viz., 12 and 20°C) and mechanical damage type (viz., ii abraded, cut and peeled). USB inci...

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Section: Discussionsupporting

confidence: 82%

Lenticel discolouration on 'B74' mango fruit and under-skin browning on 'Honey Gold' mango fruit

Li¹

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“…During storage period, respiration rate and senescence of fresh fruits increase, as result the moisture content of fruits gradually decreases which may cause physiological loss in weight (Ayranci and Tunc, 2003). It is also reported that respiration rate often decreases with irradiation treatment may arguably due to reduced metabolic activities of irradiated fruits (Benoit et al, 2000;Boynton et al, 2005).…”

Section: Physiological Loss In Weightmentioning

confidence: 99%

Impact of Low Doses of Gamma Irradiation on Off-Season Guava at Ambient Storage Condition

Sau¹,

Datta²,

Sarkar³

et al. 2018

Int.J.Curr.Microbiol.App.Sci

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“…Gamma irradiation, also, prevents the enzymatic browning of mushrooms by inactivating polyphenol oxidase, although phenylalanine ammonia-lyase increases, and as a result, the total phenolic content significantly increases (Benoit et al 2000). Irradiated mushrooms had equal or superior flavour and texture, but were somewhat discoloured (Kwon et al 1990).…”

Section: Irradiationmentioning

confidence: 99%

Preservation of Truffles

et al. 2013

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Effect of γ-Irradiation on Phenylalanine Ammonia-lyase Activity, Total Phenolic Content, and Respiration of Mushrooms (Agaricus bisporus)

Cited by 80 publications

References 20 publications

Lenticel discolouration on 'B74' mango fruit and under-skin browning on 'Honey Gold' mango fruit

Lenticel discolouration on 'B74' mango fruit and under-skin browning on 'Honey Gold' mango fruit

Impact of Low Doses of Gamma Irradiation on Off-Season Guava at Ambient Storage Condition

Preservation of Truffles

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