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Effects of Postharvest Brassinolide Treatment on the Metabolism of White Button Mushroom (Agaricus bisporus) in Relation to Development of Browning During Storage

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Abstract

Postharvest browning is the primary cause of a decrease in the shelf life of the white button mushroom (Agaricus bisporus). This study investigated the effect of postharvest brassinolide (BL) treatment on metabolism in relation to browning of the white button mushroom. Each harvested mushroom was dipped into one of three solutions containing 0, 1, or 3 μM BL for 5 min and stored in darkness at 4 °C for 16 days. Our results indicated that treatment with BL restrains browning development and reduces the total phenolic content and polyphenol oxidase activity. In addition, BL treatment maintains lower weight loss, electrolyte leakage, and malondialdehyde content and inhibits any increase in lipoxygenase activity compared with those of the control mushrooms. Furthermore, BL treatment significantly decreases the accumulation of reactive oxygen species (ROS) and induces the antioxidant enzyme system. Compared with 1 μM BL, treatment with 3 μM BL is more effective in reducing cap browning. The reduction of membrane oxidative damage and ROS levels induced by BL inhibits enzymatic browning reaction in the white button mushroom. These findings suggest that treatment with BL could have the potential of inhibiting browning and thus maintaining the mushroom’s commercial value.

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Acknowledgments

This work was supported by the National Natural Science Foundation of China (No. 31401551), the Special Fund for Agro-scientific Research in the Public Interest (No. 201303080), the Fundamental Research Funds for the Central Research Institutes (No. 0032015017), and the Agricultural Science and Technology Innovation Program (ASTIP) from the Chinese Central Government.

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Authors and Affiliations

  1. Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing, China

    Yang Ding, Zhen Zhu, Jinhong Zhao, Ying Nie, Yu Zhang & Xuanming Tang

  2. School of Agricultural Economics and Rural Development, Renmin University of China, Beijing, China

    Jiping Sheng

  3. Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin, China

    Demei Meng

  4. National Institute for Nutrition and Health, Chinese Center for Disease Control and Prevention, Beijing, China

    Hongmei Mao

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  1. Yang Ding
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Correspondence to Jiping Sheng or Xuanming Tang.

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Ding, Y., Zhu, Z., Zhao, J. et al. Effects of Postharvest Brassinolide Treatment on the Metabolism of White Button Mushroom (Agaricus bisporus) in Relation to Development of Browning During Storage. Food Bioprocess Technol 9, 1327–1334 (2016). https://doi.org/10.1007/s11947-016-1722-1

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