Journal
PLANT FOODS FOR HUMAN NUTRITION
Volume 72, Issue 1, Pages 54-59Publisher
SPRINGER
DOI: 10.1007/s11130-016-0588-8
Keywords
Button mushroom; Chemical treatment; Texture; Cell wall degrading enzymes
Funding
- National Natural Science Foundation of China [31171766]
- Foundation for the Program of Key Innovative Research Team of Zhejiang Province [2009R50036]
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Fresh button mushrooms (Agaricus bisporus) were harvested and treated with a solution of 1.5% CaCl2 + 0.5% citric acid and stored for 16 days at 12 degrees C. The effects of this treatment on firmness, weight, color, cell wall compositions (cellulose and chitin) and cell wall degrading enzymes (cel1ulase, beta-1, 3 glucanase, chitinase and phenylalanine ammonialyase) were investigated during post-harvest storage. The expressions of major genes (Cel1, Glu1, Chi1 and PAL1) involved in cell wall degradation during post-harvest storage were also monitored. The results revealed that the post-harvest chemical treatment maintained better firmness, weight, color and inhibited cellulase, beta-1, 3 glucanase, chitinase and phenylalanine ammonialyase activities. These findings showed that the down-regulation of cell wall degrading enzymes is a possible mechanism that delays the softening of button mushrooms by the application of combined chemical treatment.
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