Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 169, Issue -, Pages -Publisher
ELSEVIER
DOI: 10.1016/j.lwt.2022.114020
Keywords
Preservation mechanism; Flavor variation; Button mushroom; Postharvest; Coated; Compounds of protocatechuicacid-CaCl2-NaCl-pullulan
Categories
Funding
- Key Research & Development Plan of Hunan Province, China [SYL2019061]
- Key Research & Development Plan of Hunan Province, China (2022)
- Natural Science Foundation of Hunan Province, China (2022)
- Natural Science Foundation of Changsha, China
- third batch of major Scientific Research Projects of Hunan Agricultural University, Changsha, China
- Double first-class discipline construction project of Hunan Agricultural University, Changsha, China
- [2021NK2014]
- [kq2202224]
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This study investigated the preservation mechanism and flavor variation of postharvest button mushroom by coating it with a compound of protocatechuic acid-CaCl2-NaCl-pullulan. The results showed that this treatment improved the texture and flavors of the mushroom, while also prolonging its shelf life.
To clarify preservation mechanism and flavor variation of postharvest button mushroom (Agaricus Bisporus) coated compounds of protocatechuic acid-CaCl2-NaCl-pullulan, the protocatechuic acid (118 mg/L)-CaCl2 (0.83%)-NaCl (0.55%)-pullulan (0.30%) composite preservative (CP) at the spray rate of 13:1 was used to coating on button mushroom and storage at 4 +/- 1 degrees C. Compared to the negative control (NC) group, the respiration rate, browning degree, malondialdehyde (MDA) content, polyphenol oxidase (PPO), and total phenolic content of CP treatment decreased 26%, 27%, 25%, 26% and 37% respectively after 12days. On the contrary, the peroxidase (POD), catalase (CAT), phenylalanine ammonia-lyase (PAL) and total superoxide dismutase (T-SOD) of CP treatment increased 57%, 40%, 39% and 30% respectively. Further, button mushroom coated with CP maintained a higher content of soluble protein and nucleic acid, but lower content of free amino acid (FAA) than NC group. Characteristic flavor substance of button mushroom coated by CP, 3-octanone was higher than that in the NC group, but lower alkanes. Moreover, there was no significant difference in 3-octanone between the CP and fresh button mushroom. Hence, the CP treatment had improved postharvest button mushroom texture and flavors, and storage at 4 +/- 1 degrees C, its shelf life is prolonged to 12 days after coated compounds of protocatechuic acid (118 mg/L)-CaCl2 (0.83%)-NaCl (0.55%)-pullulan (0.30%).
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