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Food Qual Safet
Food Qual Safet
    
Effects of nitric oxide treatment on flavour compounds and antioxidant enzyme activities of button mushroom (Agaricus bisporus) during storage
Peiyu Zhang, Haoyue Sun, Ting Fang, Yaoyao Zhao, Yuquan Duan, Qiong Lin
Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs/Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
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Abstract  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 μmol/L) for 3 min and then stored under the condition of 4 °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.

Key words： button mushroom      nitric oxide      flavour      antioxidant enzyme activity      postharvest storage     
Corresponding Authors: Qiong Lin     E-mail: linqiong1026@126.com
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Peiyu Zhang
Haoyue Sun
Ting Fang
Yaoyao Zhao
Yuquan Duan
Qiong Lin
Cite this article:

Peiyu Zhang, Haoyue Sun, Ting Fang, Yaoyao Zhao, Yuquan Duan, Qiong Lin. Effects of nitric oxide treatment on flavour compounds and antioxidant enzyme activities of button mushroom (Agaricus bisporus) during storage. Food Qual Safet, 2020, 4(3): 135-142.

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http://www.zjujournals.com/fqs/10.1093/fqsafe/fyaa019     OR     http://www.zjujournals.com/fqs/Y2020/V4/I3/135


一氧化氮处理对双孢蘑菇（Agaricus bisporus）贮藏期间风味物质及抗氧化酶活性的影响

双孢蘑菇（Agaricus bisporus）以其独特的风味和营养价值而畅销。然而，由于其结构精细和水分含量高，在贮藏过程中，蘑菇的风味会迅速变质。文章研究了一氧化氮（NO）对贮藏的双孢蘑菇风味物质和抗氧化酶活性的影响。蘑菇在NO供体硝普钠（15μmol/L）中浸泡3min后，在4°C、90%相对湿度下保存12天。结果表明，经处理的蘑菇在贮藏期间失重率低，白色均匀，硬度较高。与对照相比，NO处理的蘑菇在贮藏3天时酮、醇、酯和醛类物质急剧增加，随后呈持续下降趋势，但酯类化合物在贮藏6天达到峰值。此外，NO处理提高了贮藏的蘑菇总酚和过氧化氢酶活性，抑制了多酚氧化酶的活性。这些结果表明，NO处理是一种提高蘑菇抗氧化能力、保持风味和消费者认可的替代技术。

关键词： 双孢蘑菇,  一氧化氮,  风味,  抗氧化酶活性,  采后贮藏 
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