Effects of a high O₂ dynamic-controlled atmosphere technology on the browning of postharvest white mushroom (Agaricus bisporus) in relation to energy metabolism

Abstract

Browning is one of the main problems in senescence of mushrooms, and it is also one of the most important attributes accounting for the loss of the quality and reduction in market value. In order to study the relationship between the energy metabolism and the browning of white mushroom under high O dynamic-controlled atmosphere (HO-DCA), mushrooms were stored in 100% O (SCA1), 80% O + 20% CO (SCA2), 100% O for three days and then transferred into the treatment of 80% O + 20% CO (HO-DCA) at 2 ± 1 ℃ and air as control. In this study, adenosine triphosphate (ATP) content, energy charge level, sensory evaluation, browning of surface and flesh, cell membrane integrity, exogenous ATP, polyphenol oxidase (PPO) and peroxidase (POD) activity and genes encoding PPO of the white mushroom were investigated. These were all closely related to the browning of products. The optimal storage condition of the HO-DCA treatment could delay the browning of pericarp and flesh tissues of the mushrooms, inhibit PPO activity and reduce the relative expression levels of the three genes encoding PPO. Meanwhile, it maintained moderate POD activity, good sensory properties and cell membrane integrity in a certain extent and thus slowed down the senescence of mushrooms. Results indicated that there was a positive correlation between the ATP content and whitening index ( r = 0.901). In addition, HO-DCA maintained a higher ATP level, prolonged the storage time to 28 days and it might be an ideal strategy for preserving the quality of mushroom during storage.

Packaging in a High O2 or Air Atmospheres and in Microperforated Films Effects on Quality of Button Mushrooms Stored at Room Temperature

“…Nonetheless the highest value for PSF_7000 group means that mushrooms from this group would be chosen most often by consumers, as the white color is most decisive factor for consumers purchase decisions. Similar results were presented by Li et al [8] who applied high oxygen atmosphere packaging of mushrooms and observed delay in browning process. In our study the effect is even more noticeable referring to the fact that experiment was carried out at room temperature.…”

“…Higher O 2 concentration in packages leads to oxidation of substrates and acceleration of mushrooms' respiration rate [7]. However, there are studies documenting the positive effect of mushroom packaging in high oxygen atmospheres [8,9]. Moreover, it was proven that super atmospheric O 2 gas composition changes respiration pathways of plants.…”

TMT‐MS/MS proteomic analysis of the carbohydrate‐active enzymes in the fruiting body of Pleurotus tuoliensis during storage

“…Laccase plays an important role in the production of melanin 64 . The production of melanin can cause the browning of white mushrooms 65 . The protein expression of laccase was upregulated after 76 h of storage, which may cause postharvest browning of the P. tuoliensis fruiting bodies and reduce their quality.…”

Pretreatment with high oxygen controlled atmosphere enhanced fresh‐cut white mushroom (Agaricus bisporus) quality via activating wounding stress defenses

“…Previous studies have focused on continuous high oxygen treatment (HO‐CA) and high oxygen modified atmosphere packaging (HO‐MAP). Li et al 36 . showed that high oxygen dynamic‐controlled atmosphere can delay the browning of white mushrooms by maintaining a high ATP content.…”

“…Previous studies have focused on continuous high oxygen treatment (HO-CA) and high oxygen modified atmosphere packaging (HO-MAP). Li et al 36 showed that high oxygen dynamic-controlled atmosphere can delay the browning of white mushrooms by maintaining a high ATP content. Li et al 37 and Wang et al 20 indicated that high oxygen atmosphere packaging could maintain overall quality and extend shelf-life during storage of fresh-cut carrots and reduce H 2 O 2 production in cabbage.…”