Electron-beam generated X-ray irradiation could retard the senescence of postharvest Hericium erinaceus via regulating reactive oxygen metabolism

Zhong, Yuanyuan; Cui, Yuan; Wang, Xinyang; Cong, Junzhao; Yu, Jiangtao; Yan, Shengkun; Bai, Junqing; Xu, Huaide; Li, Mei

doi:10.1016/j.fbio.2024.104002

Food Bioscience

2024

DOI: 10.1016/j.fbio.2024.104002

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Electron-beam generated X-ray irradiation could retard the senescence of postharvest Hericium erinaceus via regulating reactive oxygen metabolism

Yuanyuan Zhong,

Yuan Cui,

Xinyang Wang

et al.

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Cited by 5 publications

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Volatile flavor behavior characterization of Hericium erinaceus during postharvest storage using E-nose, HS-GC-IMS, and HS-SPME-GC–MS after treated with electron-beam generated X-ray irradiation

Zhong,

Cui,

et al. 2024

Food Chemistry

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Volatile flavor behavior characterization of Hericium erinaceus during postharvest storage using E-nose, HS-GC-IMS, and HS-SPME-GC–MS after treated with electron-beam generated X-ray irradiation

Zhong,

Cui,

et al. 2024

Food Chemistry

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Electron-beam generated X-ray irradiation treatment alleviates fruit-body softening of harvested Hericium erinaceus by regulating metabolisms of membrane lipid and cell wall

Zhong,

Cui,

et al. 2025

Postharvest Biology and Technology

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Inhibition of polyphenol oxidase for preventing browning in edible mushrooms: A review

Liang,

Luo,

Wang

et al. 2024

Journal of Food Science

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Edible mushrooms are rich in nutrients and bioactive compounds, but their browning affects their quality and commercial value. This article reviews various methods to inhibit polyphenol oxidase (PPO)‐induced browning in mushrooms. Physical methods such as heat treatment, low temperatures, irradiation, and ultrasound effectively reduce PPO activity but may affect mushroom texture and flavor. Chemical inhibitors, including synthetic chemicals and natural plant extracts, provide effective PPO inhibition but require careful monitoring of their content. Biological methods, including gene editing and microbial fermentation, show promise in targeting PPO genes and enhancing antioxidant production. Combining these methods offers a comprehensive strategy for preserving mushroom quality, extending shelf life, and maintaining nutritional value.Practical ApplicationThese approaches can be applied in the food industry to improve post‐harvest mushroom preservation, enhance product quality, and reduce waste, benefiting both producers and consumers. Further research and innovation are needed to optimize the practical application of these methods in large‐scale processing and storage conditions.

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Electron-beam generated X-ray irradiation could retard the senescence of postharvest Hericium erinaceus via regulating reactive oxygen metabolism

Cited by 5 publications

References 55 publications

Volatile flavor behavior characterization of Hericium erinaceus during postharvest storage using E-nose, HS-GC-IMS, and HS-SPME-GC–MS after treated with electron-beam generated X-ray irradiation

Volatile flavor behavior characterization of Hericium erinaceus during postharvest storage using E-nose, HS-GC-IMS, and HS-SPME-GC–MS after treated with electron-beam generated X-ray irradiation

Electron-beam generated X-ray irradiation treatment alleviates fruit-body softening of harvested Hericium erinaceus by regulating metabolisms of membrane lipid and cell wall

Inhibition of polyphenol oxidase for preventing browning in edible mushrooms: A review

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