Enzymatic browning of button mushrooms during postharvest cold chain circulation

文献类型： 外文期刊

第一作者： Wang, Biao

作者： Wang, Biao;Yun, Jianmin;Qu, Yuling;Wang, Xuerui;Zhao, Fengyun;Wang, Ting;Yao, Liang

作者机构：

关键词： Button mushrooms; Cold chain circulation; Differentially expressed genes; Enzymatic browning; Quality degradation

期刊名称：FOOD BIOSCIENCE （ 影响因子：5.9； 五年影响因子：6.1 ）

ISSN： 2212-4292

年卷期： 2025 年 63 卷

页码：

收录情况： SCI

摘要： This study aimed to investigate the molecular mechanism of browning of postharvest button mushrooms during cold chain circulation. Transcriptomic techniques based on RNA-seq sequencing data were used on the basis of sensory evaluation and determination of physiological and biochemical indexes. The differentially expressed genes (DEGs) related to quality deterioration and enzymatic browning of mushrooms in different stages of the postharvest precooling, cold chain shipping, and simulated cold shelf life were identified by GO functional annotation and KEGG pathway metabolic pathway analysis. These were subsequently verified by quantitative real-time polymerase chain reaction (RT-PCR). The results indicated that the quality changes were not significant during precooling and cold chain shipping (4-8 h) but were pronounced during the simulated cold shelf life (12 degrees C +/- 1 degrees C) due to accelerated primary metabolic pathways involving glycolysis and organic acid utilization, leading to noticeable quality degradation. The analysis of selected DEGs through GO and KEGG pathway annotations revealed that the main genes related to browning included polyphenol oxidase (AGABI2DRAFT_194055), tyrosinase (AGABI2DRAFT_191532), peroxidases (AGABI2DRAFT_115586, AGABI2DRAFT_239410586, and AGABI2DRAFT_200291), and superoxide dismutase (AGABI2DRAFT_194955 and AGABI2DRAFT_207393), all of which were either significantly upregulated or downregulated. The validation by RT-PCR confirmed that these findings were consistent with the transcriptomic data. The combination of sensory scores, changes in physiological and biochemical indicators, and bioinformatics analysis revealed the effect of the modulation of energy metabolism and related enzymatic activities on the quality degradation and enzymatic browning of button mushrooms during the postharvest cold chain circulation.

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