Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 61, Issue 34, Pages 8224-8231Publisher
AMER CHEMICAL SOC
DOI: 10.1021/jf4020558
Keywords
Agaricus bisporus; bruising; enzymatic browning GHB; GDHB; UHPLC-PDA-MS
Funding
- Netherlands Organization of Scientific Research (NWO) ECHO [700.57.014]
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Browning is one of the most common postharvest changes in button mushrooms, which often results in economic losses. Phenolic compounds, which are associated with browning, were extracted from the nonbruised and bruised skin tissue of various button mushrooms with a sulfite-containing solution and analyzed with UHPLC-PDA-MS. In total, 34 phenolic compounds were detected. Only small differences in the total phenolic content between bruising-tolerant and -sensitive strains were observed. The contents of gamma-L-glutarninyl-4-hydroxybenzene (GHB) and gamma-L-glutaminyl-3,4-dihydroxybenzene (GDHB) correlated with bruising sensitivity; for example, R-2 values of 0.85 and 0.98 were found for nonbruised brown strains, respectively. In nonbruised skin tissue of the strains with brown caps, the GHB and GDHB contents in sensitive strains were on average 20 and 15 times higher, respectively, than in tolerant strains. GHB and GDHB likely participate in the formation of brown GHB-melanin, which seemed to be the predominant pathway in bruising-related discoloration of button mushrooms.
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