Postharvest Application of Methyl Jasmonate for Improving Quality Retention of Agaricus bisporus Fruit Bodies

The influence of methyl jasmonate (MeJA) on postharvest quality and enzyme activities, gene expression level, and the functional component content linked to postharvest deterioration in Agaricus bisporus (J.E. Lange) Imbach fruit bodies was investigated. Freshly harvested fruit bodies were treated with 0 (control), 10 and 100,mu M MeJA vapor at 20 degrees C for 12 h and then stored at 10 degrees C for up to 7 days. The results indicated that treatments with 100 mu M MeJA vapor maintained a high level of soluble protein and total sugar, delayed browning, promoted the accumulation of phenolics and flavonoids, and inhibited the increase of respiratory rate and membrane leakage. Furthermore, 100 mu M MeJA inhibited the activities of polyphenoloxidase, increased the antioxidant enzymes activities of catalase and superoxide dismutase, and lowered relative expression levels of three genes encoding polyphenol oxidase (AbPPO1, AbPPO2, and AbPPO3) throughout the storage period. Comparatively, 10 mu M MeJA also had a clear beneficial effect on postharvest mushroom quality maintenance but was not as effective as 100 mu M MeJA treatment. These findings suggest that application of MeJA could have potential in maintaining the quality of harvested A. bisporus fruit bodies.