Postharvest application of 4-methoxy cinnamic acid for extending the shelf life of mushroom (Agaricus bisporus)

• Published in: Postharvest biology and technology Vol. 104; pp. 33 - 41
• Main Authors: Hu, Yong-Hua, Chen, Chih-Min, Xu, Lian, Cui, Yi, Yu, Xin-Yuan, Gao, Huan-Juan, Wang, Qin, Liu, Ke, Shi, Yan, Chen, Qing-Xi
• Format: Journal Article
• Language: English
• Published: Elsevier B.V 01.06.2015
• Subjects: 4-Methoxy cinnamic acid; Browning; Mushroom; Postharvest quality; Ultrastructure; PBS; PVPP; POD; DTT; Mushroom; APX; MCA; 4-Methoxy cinnamic acid; MDA; PPO; AsA; Browning; Ultrastructure; CAT; ROS; Postharvest quality; GSH; TEM
• ISSN: 0925-5214; 1873-2356
• DOI: 10.1016/j.postharvbio.2015.03.007

•MCA was first used to extend the shelf life of Agaricus bisporus.•MCA could inhibit PPO activity to delay mushroom browning.•MCA could maintain a relatively complete ultrastructure of mushroom.•MCA could keep high CAT and APX activities of mushroom.•MCA could keep high content of AsA and GSH of mushroom. Mushroom (Agaricus bisporus) rapidly loses its white skin color and turns brown after harvest rapidly. 100μmolL−1 4-methoxy cinnamic acid (MCA) was used to extend the shelf life of A. bisporus in this study. Freshly harvested fruit bodies were stored at (20±1)°C and 85%±5% relative humidity. The physiological indexes, reactive oxygen metabolism and ultrastructure of A. bisporus were investigated. The results indicated that the weight loss, percentage of open-cap, the degree of browning, relative leakage rate, malondialdehyde (MDA) content and superoxide anion generation rate were reduced in treated group. The respiratory climacteric was delay in treated group. Moreover, they kept high catalase (CAT) and ascorbate peroxidase (APX) activities and endogenous antioxidants (AsA and GSH) content. The mushroom treated with MCA maintained a relatively complete ultrastructure; PPO and POD in tissues contact with phenolic substrates were delayed. These findings suggest that MCA could have potential in maintaining the quality of mushroom.