| Literature DB >> 27924413 |
Zia Ullah Khan1,2, Li Jiayin3, Nasir Mehmood Khan4, Wangshu Mou3, Dongdong Li3, Yansheng Wang3, Simin Feng3, Zisheng Luo3, Linchun Mao3, Tiejin Ying3.
Abstract
Fresh button mushrooms (Agaricus bisporus) were harvested and treated with a solution of 1.5% CaCl2 + 0.5% citric acid and stored for 16 days at 12 °C. The effects of this treatment on firmness, weight, color, cell wall compositions (cellulose and chitin) and cell wall degrading enzymes (cel1ulase, beta-1, 3 glucanase, chitinase and phenylalanine ammonialyase) were investigated during post-harvest storage. The expressions of major genes (Cel1, Glu1, Chi1 and PAL1) involved in cell wall degradation during post-harvest storage were also monitored. The results revealed that the post-harvest chemical treatment maintained better firmness, weight, color and inhibited cellulase, beta-1, 3 glucanase, chitinase and phenylalanine ammonialyase activities. These findings showed that the down-regulation of cell wall degrading enzymes is a possible mechanism that delays the softening of button mushrooms by the application of combined chemical treatment.Entities:
Keywords: Button mushroom; Cell wall degrading enzymes; Chemical treatment; Texture
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Year: 2017 PMID： 27924413 DOI： 10.1007/s11130-016-0588-8
Source DB: PubMed Journal: Plant Foods Hum Nutr ISSN： 0921-9668 Impact factor: 3.921