Postharvest application of 4-methoxy cinnamic acid for extending the shelf life of mushroom (Agaricus bisporus)

Mushroom (Agaricus bisporus) rapidly loses its white skin color and turns brown after harvest rapidly. 100 mu mol L-1 4-methoxy cinnamic acid (MCA) was used to extend the shelf life of A.bisporus in this study. Freshly harvested fruit bodies were stored at (20 +/- 1) degrees C and 85% +/- 5% relative humidity. The physiological indexes, reactive oxygen metabolism and ultrastructure of A. bisporus were investigated. The results indicated that the weight loss, percentage of open-cap, the degree of browning, relative leakage rate, malondialdehyde (MDA) content and superoxide anion generation rate were reduced in treated group. The respiratory climacteric was delay in treated group. Moreover, they kept high catalase (CAT) and ascorbate peroxidase (APX) activities and endogenous antioxidants (AsA and GSH) content. The mushroom treated with MCA maintained a relatively complete ultrastructure; PPO and POD in tissues contact with phenolic substrates were delayed. These findings suggest that MCA could have potential in maintaining the quality of mushroom. (C) 2015 Elsevier B.V. All rights reserved.