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Effect Of Ergothioneine On Control Of Postharvest Browning Of Agaricus Bisporus And Study Of Its Inhibition Mechanism

Posted on:2015-03-15Degree:MasterType:Thesis
Country:ChinaCandidate:Q L ZhouFull Text:PDF
GTID:2251330428462429Subject:Food Science and Engineering
Abstract/Summary:PDF Full Text Request
Browning is the main factor that influences the quality of mushroom (Agaricus bisporus). The effects of exogenous ergothioneine solution treatments in different concentrations (0.03,0.06and0.12mM/L) on main quality of postharvest Agaricus bisporus AS2796during storage were investigated and suitable concentrations for Agaricus bisporus storage were selected. We also studied the possible inhibition mechanism from aspects such as phenols content and the key enzyme of its formation, polyphenol oxidase activity, cell membrane integrity, and reactive oxygen metabolism, and determined the optimum substrates for Agaricus bisporus polyphenol oxidase, providing theoretical basis for the further application of egrothioneine on fruits and vegetables preservation.The main results were as follows:1. As compared to control, ergothioneine treatments delayed browning and extended storage time. And the treatments could not only improve surface colour, but also inhibite the internal organization browning. In addition, the treatments also delayed the decline of ascorbic acid content, maintained better hardness and contained higher content of soluble solids and soluble protein. Overall, ergothioneine had a good effect on maintaining the colour and nutritional quality of Agaricus bisporus, and the higher the concentration, the better.2. As compared to control, ergothioneine treatments increased SOD activity at the early storage, while reduced PPO activity and the extent of membrane lipid peroxidation and membrane permeability, thus, maintaining a better structure and function of membrane system and delaying the aging of the Agaricus bisporus. We also found that ergothioneine treatments could delay the decline of total phenolic content, but had no effect on the synthesis of phenolics, and couldn’t clear O2·or H2O2directly.3. The main browning substrates of Agaricus bisporus might be L-tyrosine, catechins and p-hydroxy benzoic acid by determination of phenolic acid in Agaricus bisporus using HPLC and measuring its PPO michaelis constant.
Keywords/Search Tags:Egrothioneine, Agaricus bisporus, Browning, Quality, Cellmembrane integrity, Reactive oxygen metabolism, PPO, Michaelis constant
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