Effect of L-Arginine on Maintaining Storage Quality of the White Button Mushroom (Agaricus bisporus)

Abstract

Decreased postharvest quality is one of the main reasons for the short shelf life of the white button mushroom. The effects of L-arginine on color, weight loss, firmness, electrolyte leakage rate, malondialdehyde (MDA) content, PPO activity, PAL activity, SOD activity, POD activity, total phenolic levels, flavonoid amounts, total sugar, and soluble protein amounts in white button mushrooms were assessed during storage at 4 °C for 8 days. The results showed that treatment with 10 mM L-arginine maintained tissue firmness, reduced electrolyte leakage, and delayed browning compared with the control treatment. In addition, 10 mM L-arginine treatment inhibited PPO and PAL activities, while inducing SOD and POD activities. Furthermore, L-arginine treatment increased the accumulation of phenolic substances and flavonoids, while total sugar and soluble protein contents were maintained at high levels throughout the storage period. These findings suggested that 10 mM L-arginine treatment may maintain the quality of the button mushrooms and extend their shelf life.

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Funding

This work was supported by the National Key Research and Development Program (2016YFD0400105), Special Fund for Agro-scientific Research in the Public Interest (No. 201303080), Fundamental Research Funds for Central Non-profit Scientific Institution (No. S2016JC10), Agricultural Science and Technology Innovation Program (ASTIP) from the Chinese central government (No. CAAS-XTCX2016005-3), and Beijing Municipal Science and Technology Project (No. Z181100009318002).

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Correspondence to Jifeng Chen or Xuanming Tang.

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Li, B., Ding, Y., Tang, X. et al. Effect of L-Arginine on Maintaining Storage Quality of the White Button Mushroom (Agaricus bisporus). Food Bioprocess Technol 12, 563–574 (2019). https://doi.org/10.1007/s11947-018-2232-0

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Keywords

  • White button mushroom
  • L-Arginine
  • Postharvest quality
  • Browning