Effects of nitric oxide treatment on flavour compounds and antioxidant enzyme activities of button mushroom (Agaricus bisporus) during storage

文献类型： 外文期刊

第一作者： Zhang, Peiyu

作者： Zhang, Peiyu;Sun, Haoyue;Fang, Ting;Zhao, Yaoyao;Duan, Yuquan;Lin, Qiong

作者机构：

关键词： button mushroom; nitric oxide; flavour; antioxidant enzyme activity; postharvest storage

期刊名称：FOOD QUALITY AND SAFETY （ 影响因子：3.102； 五年影响因子：4.8 ）

ISSN： 2399-1399

年卷期： 2020 年 4 卷 3 期

页码：

收录情况： SCI

摘要： Button mushroom (Agaricus bisporus) is sold well for its unique flavour and nutritional benefits. However, the mushroom flavour deteriorates quickly during storage because of its delicate structure and high moisture. In this study, the effects of nitric oxide (NO) application on flavour compounds and antioxidant enzyme activities of stored button mushrooms were investigated.The button mushrooms were immersed in the NO donor sodium nitroprusside (15 mu mol/L) for 3 min and then stored under the condition of 4 degrees C, 90% relative humidity for 12 days. Results showed that the treated mushrooms have reduced weight loss rate, uniform white colour, and higher firmness during storage. Compared to the control, the ketones, alcohols, esters, and aldehydes in the NO-treated button mushroom increased sharply at 3 days of storage and then showed a continuing decline trend, except ester compounds which reached the peak value at 6 days of storage. In addition, NO treatment increased the total phenolics and catalase activity and inhibited the polyphenol oxidase activity in the stored button mushroom. These results indicated that NO treatment is an alternative storage technology to enhance antioxidant capacity and maintain flavour and consumer acceptance of stored button mushroom.

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