l-Cysteine Treatment Delayed the Quality Deterioration of Fresh-Cut Button Mushrooms by Regulating Oxygen Metabolism, Inhibiting Water Loss, and Stimulating Endogenous H₂S Production

Abstract

Although fresh-cut button mushrooms are popular with consumers, quality deterioration presents a significant shelflife challenge. In this study, fresh-cut button mushrooms were treated with 0.25 g/L L-cysteine (L-Cys) and evaluated in terms of quality, physiology, and transcriptome sequencing. The results indicated that L-Cys application significantly delayed the browning degree of fresh-cut button mushrooms and reduced weight loss. L-Cys treatment reduced the malondialdehyde content, lipoxygenase activity, and reducing sugar levels while enhancing the soluble protein and total phenolic content. Furthermore, L-Cys treatment reduced the O 2 − generation rate and H 2 O 2 accumulation while enhancing the catalase activity. Moreover, L-Cys improved the superoxide dismutase, glutathione reductase, and phenylalanine ammonia-lyase activities while reducing those of polyphenol oxidase and peroxidase. Additionally, L-Cys treatment increased endogenous H 2 S production and AbCBS enzyme activity while decreasing AbCSE enzyme activity. Notably, additional treatment with 1 mM propargylglycine significantly reduced the effect of L-Cys. Moreover, transcriptome sequencing analysis indicated that the differentially expressed genes in the L-Cys group were primarily related to the reactive oxygen species metabolism, oxidoreductase process, membrane integrality, and sulfur metabolism. These findings suggested that L-Cys treatment delayed the aging and extended the shelf life of fresh-cut button mushrooms by regulating the active oxygen species metabolism and water loss and stimulating endogenous H 2 S production.

Application of L-Cysteine Hydrochloride Delays the Ripening of Harvested Tomato Fruit

“…By modulating the oxidation–reduction balance and managing cellular oxidative stress levels, redox regulation influences senescence and quality in fruits. Studies have shown that antioxidants play important roles in delaying senescence in fruit and vegetables, such as litchi [ 13 , 15 ], longans [ 12 ], blueberries [ 14 ], mushrooms [ 11 ], by scavenging free radicals and reducing oxidative stress damage. Nevertheless, the role of antioxidants in regulating climacteric fruit ripening remains unclear.…”

“…This can result in lipid peroxidation and protein damage, further accelerating the senescence process of the fruit [ 2 ]. Studies have shown that the application of antioxidants can eliminate free radicals in the fruit and reduce oxidative stress, thus delaying the senescence and deterioration of the horticultural products, such as litchi, longans, blueberries, or mushrooms [ 11 , 12 , 13 , 14 , 15 ]. Therefore, it is vital to maintain cellular redox equilibrium for slowing the senescence process in fruit.…”

Screening of Lactiplantibacillus plantarum NML21 and Its Maintenance on Postharvest Quality of Agaricus bisporus through Anti-Browning and Mitigation of Oxidative Damage

“…These results in the autolysis of tissue cells and the destruction of the original cellular compartments, which initiate enzymatic browning from the interaction of phenolic compounds and polyphenol oxidase (PPO) in the cell contents [ 2 ]. In addition, browning and other degradation phenomena are exacerbated by the reactive oxygen metabolism of A. bisporus itself [ 3 ].…”