Para-coumaric acid and cinnamic acid enhance resistance of Agaricus bisporus s mushrooms to Brown blotch disease caused by Pseudomonas tolaasii
文献类型： 外文期刊
作者： Shi, Zixuan 1 ; Song, Rui 1 ; Zhang, Lei 1 ; Jiang, Hanyue 1 ; Jiao, Lu 1 ; Yuan, Shuai 1 ; Zheng, Yanyan 2 ; Chen, Lin 3 ; Meng, Demei 1 ;
作者机构： 1.Tianjin Univ Sci & Technol, Coll Food Sci & Engn, Tianjin Key Lab Food Qual & Hlth, Tianjin 300457, Peoples R China
2.Beijing Acad Agr & Forestry Sci, Inst Agrifood Proc & Nutr, Beijing 100097, Peoples R China
3.Nanyang Technol Univ, Sch Chem Chem Engn & Biotechnol, Singapore 637459, Singapore
关键词： Bacterial disease; Edible mushroom; Induced resistance; Phenolic acid; Storage
期刊名称：FOOD CONTROL （ 影响因子：6.3； 五年影响因子：6.1 ）
ISSN： 0956-7135
年卷期： 2025 年 168 卷
页码：
收录情况： SCI
摘要： The effects of postharvest pre-treatments with para-coumaric acid (PCA) and cinnamic acid (CA) against brown blotch disease in Agaricus bisporus mushrooms caused by Pseudomonas tolaasii were investigated. PCA and CA at the concentration of 300 mg L-1 provided the highest inhibition ratio of 28.9% and 20.9%, respectively, on the in vitro growth of P. tolaasii. In addition, PCA and CA pre-treatments dramatically reduced the P. tolaasii-caused brown blotch disease in postharvest A. bisporus. Biochemical analysis revealed that PCA and CA inhibited P. tolaasii-induced activation of polyphenol oxidase and melanin production, increased activities of beta-N-acetylglucosaminidase, beta-1,3-glucanase and chitinase, promoted phenylpropanoid biosynthetic enzyme activities and metabolite production, enhanced antioxidant enzyme activities, and decreased malondialdehyde content in A. bisporus mushrooms. Collectively, these results demonstrated that PCA and CA can induce resistance to postharvest brown blotch disease in A. bisporus mushrooms, and have good prospects for disease control in edible mushrooms.
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