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Effect of Peppermint Oil on the Storage Quality of White Button Mushrooms (Agaricus bisporus)
Food and Bioprocess Technology ( IF 5.6 ) Pub Date : 2020-01-02 , DOI: 10.1007/s11947-019-02385-w
Tongtong Qu , Beibei Li , Xiaofei Huang , Xianxian Li , Yang Ding , Jifeng Chen , Xuanming Tang

White button mushrooms (Agaricus bisporus) were treated with 5 μl L−1, 10 μl L−1, 20 μl L−1, and 50 μl L−1 peppermint oil and then stored at 4 °C for 8 days to investigate with respect to browning and postharvest qualities. It was found that 20 μl L−1 peppermint oil treatment could provide the best effect on inhibiting browning of fruit bodies. Our results indicated 20 μl L−1 peppermint oil fumigation restrains browning development and alleviated membrane lipid peroxidation, as reflected by lower electrolyte leakage (17.42%), malondialdehyde (MDA) content (21.95%), and weight loss (1.69%) compared with those of the control mushrooms at 8 days, respectively. In addition, the 20 μl L−1 peppermint oil fumigation had 1.49-fold and 1.24-fold higher phenolics and flavonoids accumulation respectively than those in control and retained high levels of soluble protein and total sugar at the end of the storage time. Furthermore, peppermint oil treatment significantly improved the antioxidant system, which increased the activity of superoxide dismutase (SOD) and phenylalnine ammonia lyase (PAL), and inhibited the activity of polyphenol oxidase (PPO) and peroxidase (POD), as well as regulated the relative expression levels of genes encoding polyphenol oxidase (AbPPO1, AbPPO2, AbPPO5, AbPPO6) and phenylalanine ammonia lyase (AbPAL1, AbPAL2) during the storage period. These findings suggest that peppermint oil fumigation is a promising method to control browning and improve the quality of button mushrooms.

中文翻译:

薄荷油对白蘑菇(蘑菇)的贮藏品质的影响

白色蘑菇(双孢蘑菇)中,用5微升处理过的大号-1,10微升大号-1,20微升大号-1,和50μl大号-1薄荷油,然后储存于4℃下8天相对于调查褐变和收获后的品质。发现20μlL -1薄荷油处理可以提供最佳的抑制子实体褐变的效果。我们的结果表明20μlL -1与对照蘑菇相比,在8天时,较低的电解质渗漏(17.42%),丙二醛(MDA)含量(21.95%)和体重减轻(1.69%)反映了薄荷油熏蒸抑制了褐变的发展和膜脂过氧化的减轻。 , 分别。另外,20μlL -1薄荷油熏蒸的酚和类黄酮累积分别比对照高1.49倍和1.24倍,并且在储存时间结束时保留了高水平的可溶性蛋白和总糖。此外,薄荷油处理显着改善了抗氧化系统,增加了超氧化物歧化酶(SOD)和苯丙氨酸氨裂合酶(PAL)的活性,并抑制了多酚氧化酶(PPO)和过氧化物酶(POD)的活性,并调节了编码多酚氧化酶(AbPPO1,AbPPO2,AbPPO5,AbPPO6)和苯丙氨酸氨裂合酶(AbPAL1,AbPAL2)的相对表达水平)。这些发现表明,薄荷油熏蒸是控制褐变和提高纽扣蘑菇质量的有前途的方法。
更新日期:2020-01-04
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