Abstract The effect of sodium isoascorbate (SI) on the browning of fresh-cut mushrooms was investigated. Results indicated that fresh-cut mushrooms treated with 10 g L−1 SI exhibited increased firmness, decreased weight loss, a lower respiration rate, a lower degree of browning, and lower polyphenol oxidase and tyrosinase activity, over 12 d of storage, relative to untreated mushrooms. The exogenous SI treatment also delayed a decline in total phenolics, total flavonoids, gallic acid, and catechin, decreased electrolyte leakage, as well as lowered levels of MDA and reactive oxygen species. The levels of of ascorbic acid and glutathione, and antioxidant enzyme activity (superoxide dismutase, catalase, ascorbate peroxidase and glutathione reductase) were also enhanced in 10 g L−1 SI-treated fresh-cut mushrooms. Collectively, results indicate that a 10 g L−1 SI treatment induces a series of antioxidant responses in fresh-cut mushrooms that inhibits browning and maintains overall quality. The prescribed treatment could be used to prolong the shelf life of fresh-cut mushrooms.

中文翻译：

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异抗坏血酸钠抑制鲜切蘑菇（双孢蘑菇）褐变的机制

摘要 研究了异抗坏血酸钠（SI）对鲜切蘑菇褐变的影响。结果表明，10 g L-1 SI 处理的鲜切蘑菇在储存 12 d 后表现出增加的硬度、减少的重量损失、较低的呼吸速率、较低的褐变程度以及较低的多酚氧化酶和酪氨酸酶活性，相对于未经处理的蘑菇。外源性 SI 治疗还延迟了总酚类、总黄酮类、没食子酸和儿茶素的下降，减少了电解质泄漏，并降低了 MDA 和活性氧的水平。在 10 g L-1 SI 处理的鲜切蘑菇中，抗坏血酸和谷胱甘肽的水平以及抗氧化酶活性（超氧化物歧化酶、过氧化氢酶、抗坏血酸过氧化物酶和谷胱甘肽还原酶）也得到了增强。总的来说，结果表明，10 g L-1 SI 处理会在鲜切蘑菇中诱导一系列抗氧化反应，从而抑制褐变并保持整体质量。规定的处理方法可用于延长鲜切蘑菇的保质期。