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Effect of Natamycin in Combination with Pure Oxygen Treatment on Postharvest Quality and Selected Enzyme Activities of Button Mushroom (Agaricus bisporus)

Author:
Jiang, Tianjia
Source:
Journal of agricultural and food chemistry 2012 v.60 no.10 pp. 2562-2568
ISSN:
1520-5118
Subject:
Agaricus bisporus, catechol oxidase, enzyme activity, firmness, microbial activity, mushrooms, natamycin, oxygen, peroxidase, phenylalanine ammonia-lyase, physicochemical properties, postharvest treatment, shelf life, storage time, total soluble solids, weight loss, yeasts
Abstract:
The combined effects of natamycin (NA) and pure oxygen (PO) treatment on microbial and physicochemical characteristics of button mushroom (Agaricus bisporus) stored at 4 ± 1 °C for 16 days was investigated. Mushroom respiration rate, weight loss, firmness, color, percent open caps, total soluble solids, microbial and activities of polyphenol oxidase (PPO), phenylalanine ammonia lyase (PAL), and peroxidase (POD) were measured. The results indicate that treatment with natamycin + pure oxygen (NAPO) maintained tissue firmness, inhibited increase of respiration rate, delayed browning and cap opening, and reduced microorganism counts of yeasts and molds compared to control treatment. The efficiency was better than that of NA or PO treatment. Furthermore, NAPO inhibited the activities of PPO, PAL, and POD throughout the storage period. Our study suggests that NAPO treatment has the potential to improve the quality of button mushroom and extend the shelf life.
Agid:
384744