Mild heat treatment inhibits the browning of fresh-cut Agaricus bisporus during cold storage

Zhang, Lihua; Shunfeng, Li; Wang, Anjian; Li, Jing; Zong, Wei

doi:10.1016/j.lwt.2017.04.035

Cited by 37 publications

(14 citation statements)

References 37 publications

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“…HT used in this study maintained the brightness and delayed color variation of lily scales. Our findings were in accordance with the results of Zhang et al () who also expressed heat‐treated sliced mushrooms could maintain high L * value. Some studies have shown that fruit and vegetable browning occurred along with the decline in L * value but increase in a * and b * values (Castaner et al, ; Cho et al, ; Gao, Chai, Cheng, & Cao, ; Kim, Kim, Chung, & Moon, ).…”

Section: Resultssupporting

confidence: 93%

“…This result showed that cutting could induce the synthesis of phenolic compounds during the initial period of storage; however, the phenolic synthesis was inhibited by HT. Similar findings were also reported in the research of fresh‐cut pomegranate arils (Maghoumi et al, ), fresh‐cut sugarcane (Luo et al, ), and fresh‐cut mushrooms (Zhang et al, ). Different phenolic compounds showed different thermal stability (Aguayo, Requejo‐Jackman, Stanley, & Woolf, ).…”

Section: Resultssupporting

confidence: 88%

“…Similar results were reported in heat‐treated sliced mushrooms, in which higher SOD and CAT activity was accompanied by lower browning (Zhang et al, ). The changes of SOD and CAT resulted from HT may be owing to the changes of antioxidant enzymes‐related gene expression, which led to an increased antioxidant protective response to abiotic stress (Wang et al, ).…”

Section: Resultssupporting

confidence: 86%

“…In the last decade, as a main postharvest technique, HT has been widely used to keep the quality of many different products such as cut lettuce (Saltveit, 2000), celery petioles (Loaiza-Velarde, Mangrich, Campos-Vargas, & Saltveit, 2003), table grape (Kou, Luo, Ding, Liu, & Conway, 2009), melon (Silveira, Aguayo, Chisari, & Artes, 2011), eggplants (Barbagallo, Chisari, & Caputa, 2012), onions (Siddiq, Roidoung, Sogi, & Dolan, 2013), sugarcane (Luo, Li, Xie, Feng, & Wang, 2015), and mushrooms (Zhang, Li, Wang, Li, & Zong, 2017).…”

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confidence: 99%

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Heat‐induced tolerance to browning of fresh‐cut lily bulbs ( Lilium lancifolium Thunb.) under cold storage

et al. 2019

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Fresh‐cut lily bulbs were submerged in hot water at 50°C for 3 min as a condition of heat treatment (HT), and then stored at 4°C for 15 days to investigate the effects of HT on browning. Results showed that heat‐treated samples exhibited lower browning degree and had reduced cell death rate and cell membrane permeability when compared to control samples during storage. HT resulted in a significant inhibition in total phenol content and the activities of phenylalanine ammonialyase, polyphenol oxidase, and peroxidase. HT also stimulated the activities of superoxide dismutase and catalase, however, inhibited lipoxygenase activity and malondialdehyde accumulation. Correlation analysis showed that lipid peroxidation of cell membrane was significantly correlated with browning of fresh‐cut lily bulbs. The results indicated that HT could serve as an effective approach to retard browning of fresh‐cut lily bulbs. Practical applications The effect of heat treatment (HT) on fresh‐cut lily bulbs by treating in hot water (50°C) for 3 min was investigated. It provided experimental basis for further studies of HT in extending the shelf life of fresh‐cut lily bulbs. Furthermore, it is a foundation for the application of HT in the processing of fresh‐cut lily bulbs. The results suggested that HT could be a promising method to inhibit browning and sustain the quality of fresh‐cut lily bulbs.

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Section: Resultssupporting

confidence: 93%

Section: Resultssupporting

confidence: 88%

Section: Resultssupporting

confidence: 86%

mentioning

confidence: 99%

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Heat‐induced tolerance to browning of fresh‐cut lily bulbs ( Lilium lancifolium Thunb.) under cold storage

et al. 2019

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“…Among all the mushroom samples, mushrooms coated with titanium/CHN film (0.035 mmol s −1 kg −1 ) established the lowest O 2 production rate (p < 0.05) followed by silica/CHN film (0.040 mmol s −1 kg −1 ). Zhang et al [25] reported decreases in O 2 production rate on mushrooms by using other conditions such as mild heat.…”

Section: O 2 Production Ratementioning

confidence: 99%

Evaluation of Antioxidant Activities, Oxidation Enzymes, and Quality of Nano-Coated Button Mushrooms (Agaricus Bisporus) during Storage

et al. 2021

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Agaricus Bisporus is an edible button mushroom that is highly perishable with an extremely short shelf-life at ambient temperature. This work aims to evaluate some antioxidant activities, oxidation enzymes, and determine postharvest qualities of nano-coated mushrooms with the combination of chitosan (CHN) component during storage at 4 °C for (0, 3, 6, 9, and 12 days). Silica/CHN Film strongly delayed the mushroom respiratory spike onset and blocked carbon dioxide passage from inside to the outside, while Titanium/CHN Film (0.035 mmol s−1 kg−1) established the lowest O2 production rate and thiobarbituric acid reactive substances production (6.21 nmol g−1). Silica/CHN Film was mainly effectual for the polyphenol contents (0.39 g kg−1) and antioxidant activities (78.14% and 71.09%) for DPPH and ABTS+ radical scavenging activities, respectively. The results reported that Silica/CHN Film induced the highest (catalase and ascorbate peroxidase) activities, while Titanium/CHN Film recorded the highest (peroxidase and superoxide dismutase) activities of antioxidant enzymes. Besides, Titanium/CHN Film preserved relatively lower contents of hydrogen peroxide (22.40 µmol g−1) and hydroxyl radical (0.16 µmol g−1). In a word, nano-materials used in coating films such as titanium or even silica with the combination of CHN can directly reduce the cell degradation, oxidation processes and enhance the harvested horticultural crops.

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Agaricus griseovariegatus: A new record of genus Agaricus for Indian mycobiota from Jammu and Kashmir, India

Ahamed,

Saini,

Sharma

2024

Feddes Repertorium

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In the present communication, a species of Agaricus (A. griseovariegatus) belonging to A. sect. Xanthodermatei has been described from North‐western Himalaya of Union Territory of Jammu and Kashmir, India. This species is humicolous and found on dead decaying leaves of walnut. It is characterized by its appressed olive‐gray squamules, broad radial fissures on the pileus, floccose annulus, faintly yellow context, phenolic odor, and bisporic to tetrasporic basidia. This species is reported here as a novel addition to India's macrofungal flora. Its morphology, anatomy, and phylogenetic relationships based on nrITS sequences are all described in detail here.

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Mild heat treatment inhibits the browning of fresh-cut Agaricus bisporus during cold storage

Cited by 37 publications

References 37 publications

Heat‐induced tolerance to browning of fresh‐cut lily bulbs ( Lilium lancifolium Thunb.) under cold storage

Heat‐induced tolerance to browning of fresh‐cut lily bulbs ( Lilium lancifolium Thunb.) under cold storage

Evaluation of Antioxidant Activities, Oxidation Enzymes, and Quality of Nano-Coated Button Mushrooms (Agaricus Bisporus) during Storage

Agaricus griseovariegatus: A new record of genus Agaricus for Indian mycobiota from Jammu and Kashmir, India

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