Effects of ethanol fumigation on color-protecting of Agaricus bisporus

  • JIN Miao-miao ,
  • LI Yun-yun ,
  • ZHANG Hong-cui ,
  • ZHANG Min
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  • College of Food Science, Southwest University, Laboratory of Quality & Safety Risk Assessment for Argo-products on Storage and Preservation(Chongqing), Mimnistry of Agriculture, Chongqing Special Food Programme and Technology Research Center, Chongqing 400715, China

Received date: 2017-12-15

  Online published: 2018-10-30

Abstract

The effect of 400 μL/L ethanol fumigation on color-protecting of postharvest Agaricus bisporus was studied. The results showed that 400 μL/L ethanol fumigation treatment could effectively reduce the respiration rate, superoxide radical production rate and relative conductivity, and inhibit the activities of polyphenol oxidase, peroxidase, phenylalanine ammonia-lyase and reduce the total phenol content. At the same time, it could effectively reduce reducing sugar content and free amino acid content. Therefore, it inhibit non-enzymatic browning caused by carbonyl ammonia reaction. The 400 μL/L ethanol fumigation treatment could effectively delay the color change of Agaricus bisporus during storage.

Cite this article

JIN Miao-miao , LI Yun-yun , ZHANG Hong-cui , ZHANG Min . Effects of ethanol fumigation on color-protecting of Agaricus bisporus[J]. Food and Fermentation Industries, 2018 , 44(9) : 196 -203 . DOI: 10.13995/j.cnki.11-1802/ts.016520

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