Abstract
Mushrooms are subject to bacterial spoilage, browning, senescence, and quality deterioration immediately after harvest. To uncover the impact of the gasotransmitter hydrogen sulfide (H2S) on harvested mushrooms, button mushrooms were treated with H2S, ethylene, and the respective synthesis inhibitor propargylglycine and aminooxyacetic acid (AOA). The results revealed that NaHS (H2S donor) at the concentration of 0.04 mM remarkably prevented the mushroom weight loss, soluble protein, reducing sugar, and bacterial decay. H2S application also deferred enzymatic browning by suppressing polyphenol oxidase activity, and regulating phenol metabolism. Moreover, enzymatic reactive oxygen species scavenging systems, including catalase, glutathione reductase, and superoxide dismutase activities could also be regulated by H2S, postponing postharvest senescence. Moreover, H2S decreased ethylene production by down-regulating ethylene synthesis gene expression and respective enzyme activity. Notably, although the H2S synthesis pathway was distinct to green plants, ethylene treatment efficiently inhibited H2S biosynthesis by down-regulating the AbCBS/AbCSE gene expression levels and enzyme activity, while this trend was mitigated by AOA treatment. These findings suggested that H2S treatment maintained the postharvest quality of mushrooms by regulating senescence process, inhibiting bacterial spoilage, and antagonizing with ethylene.
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Data Availability
The datasets generated during and/or analyzed during the current study are available from the corresponding author on reasonable request.
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This research is financially supported by the National Natural Science Foundation of China (Grant No. 32072292), Shandong Province Modern Agricultural Industry Technology System (Grant No. SDAIT-07-07), and Natural Science Foundation of Shandong Province (CN) (Grant Nos. ZR2018LC022, ZR2019PC062).
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Wang, K., Wang, C., Liu, Y. et al. Effects of Hydrogen Sulfide on the Quality Deterioration of Button Mushrooms and the Interaction with Ethylene. Food Bioprocess Technol 14, 1983–1995 (2021). https://doi.org/10.1007/s11947-021-02702-2
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DOI: https://doi.org/10.1007/s11947-021-02702-2