Chemical composition and deterioration mechanism of Pleurotus tuoliensis during postharvest storage

被引：34
|
作者：
Li, Ruirong [1 ,2 ,3 ]
Zheng, Qianwang [1 ,2 ,3 ]
Lu, Jiali [1 ,2 ,3 ]
Zou, Yuan [1 ,2 ,3 ]
Lin, Junfang [1 ,2 ,3 ]
Guo, Liqiong [1 ,2 ,3 ]
Ye, Siqiang [1 ,2 ,3 ]
Xing, Zhiming [1 ,2 ,3 ]
机构：
[1] South China Agr Univ, Coll Food Sci, Guangzhou 510640, Peoples R China
[2] South China Agr Univ, Inst Food Biotechnol, Guangzhou 510640, Peoples R China
[3] Res Ctr Microecol Agent Engn & Technol Guangdong, Guangzhou 510640, Peoples R China
来源：
FOOD CHEMISTRY | 2021年 / 338卷
基金：
中国国家自然科学基金;
关键词：
Deterioration; Quality parameters; Chemical composition; Metabolic enzyme activity; Storage; PHENYLALANINE AMMONIA-LYASE; MUSHROOMS AGARICUS-BISPORUS; ENZYME-ACTIVITY; QUALITY PRESERVATION; ANTIOXIDANT CAPACITY; ERGOTHIONEINE; FRUIT; IRRADIATION; PEROXIDASE; TYROSINASE;
D O I：
10.1016/j.foodchem.2020.127731
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Pleurotus tuoliensis is a popular edible and medical mushroom, but it is highly perishable during postharvest storage. The quality parameters, chemical composition, malondialdehyde (MDA) concentration, and activity of metabolic enzymes were studied during 12 days of storage at 4 degrees C and 6 days of storage at 25 degrees C. Degradation was well described by changes in quality parameters, losses in nutritional value, increased metabolic enzyme activity, the accumulation of MDA concentrations, and the increase of total phenolic (TP) content. The phenylalanine ammonia lyase (PAL) significantly positively correlated with TP, which suggested an underlying mechanism of browning that the increased PAL activity stimulates the biosynthesis of phenols through the phenylalanine pathway. These results suggest that increased activity of laccase, lipoxygenase, PAL, TP and MDA accumulation, together with polysaccharide degradation, are the main factors involved in the deterioration of P. tuoliensis during storage.
引用
收藏
页数：10
相关论文
共 50 条
  • [31] Changes in Chemical Composition During Ripening of Actinidia kolomikta Fruits
    Paulauskiene, Aurelija
    Pranckietis, Viktoras
    Taraseviciene, Zivile
    Barcyte, Toma
    RURAL DEVELOPMENT 2013: PROCEEDINGS, VOL 6, BOOK 2, 2013, 6 (02): : 191 - 194
  • [32] 1-Methylcyclopropene postharvest treatment and their effect on apple quality during long-term storage time
    Kolniak-Ostek, Joanna
    Wojdylo, Aneta
    Markowski, Jaroslaw
    Siucinska, Karolina
    EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2014, 239 (04) : 603 - 612
  • [33] Mechanism of the Abnormal Softening of Banana Pulp Induced by High Temperature and High Humidity During Postharvest Storage
    Wang, Haopeng
    Zhou, Xuan
    Hu, Wanfeng
    Hu, Xian
    Murtaza, Ayesha
    Wang, Lufeng
    Xu, Xiaoyun
    Pan, Siyi
    FOOD AND BIOPROCESS TECHNOLOGY, 2024, 17 (11) : 3577 - 3587
  • [34] Changes of phenolics of Litchi fruit during postharvest storage
    Zhang, DL
    Quantick, PC
    PROCEEDINGS OF THE XXV INTERNATIONAL HORTICULTURAL CONGRESS, PT 7, 2000, (517): : 427 - 433
  • [35] Chemical composition and in vitro digestibility of rice straw treated with Pleurotus florida
    Amido, Reynald D.
    Reyes, Renato G.
    Kalaw, Sofronio P.
    De Leon, Angeles M.
    Aquino, Daniel L.
    ALL LIFE, 2021, 14 (01) : 657 - 666
  • [36] Data supporting the role of enzymes and polysaccharides during cassava postharvest physiological deterioration
    Uarrota, Virgilio Gavicho
    Moresco, Rodolfo
    Schmidt, Eder Carlos
    Bouzon, Zenilda Laurita
    Nunes, Eduardo da Costa
    Neubert, Enilto de Oliveira
    Martins Peruch, Luiz Augusto
    Rocha, Miguel
    Maraschin, Marcelo
    DATA IN BRIEF, 2016, 6 : 503 - 506
  • [37] EFFECT OF NITROGEN-FERTILIZATION ON THE FREE AMINO-ACID-COMPOSITION OF KIWIFRUIT DURING DEVELOPMENT AND POSTHARVEST STORAGE
    CLARK, CJ
    SMITH, GS
    BOLDINGH, HL
    SCIENTIA HORTICULTURAE, 1992, 52 (1-2) : 85 - 94
  • [38] Overall quality changes and deterioration mechanism of fragrant rapeseed oils during 6-Month storage
    Chen, Chen
    Ye, Ping-Ping
    Cui, Feng-Jie
    Tan, Ming
    Zhang, Hai-Bo
    Zhou, Tong-Lin
    Shi, Jian-Cheng
    Shu, Xue-Quan
    Chen, Zhi-Wei
    FOOD CHEMISTRY, 2024, 439
  • [39] RESEARCH REGARDING CHANGES IN THE CHEMICAL COMPOSITION OF ANIMAL FATS DURING FREEZING STORAGE
    Flavia, Pop
    Cornel, Laslo
    ANNALS OF THE UNIVERSITY DUNAREA DE JOS OF GALATI, FASCICLE VI-FOOD TECHNOLOGY, 2009, 32 (02) : 33 - 38
  • [40] Limiting the deterioration of mango fruit during storage at room temperature by oxalate treatment
    Zheng, Xiaolin
    Ye, Libin
    Jiang, Tianjia
    Jing, Guoxin
    Li, Jianrong
    FOOD CHEMISTRY, 2012, 130 (02) : 279 - 285
12345