کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7599079 | 1492142 | 2014 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Browning inhibition and quality preservation of button mushroom (Agaricus bisporus) by essential oils fumigation treatment
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Browning inhibition and quality preservation of button mushroom (Agaricus bisporus) by essential oils fumigation treatment Browning inhibition and quality preservation of button mushroom (Agaricus bisporus) by essential oils fumigation treatment](/preview/png/7599079.png)
چکیده انگلیسی
The effect of essential oil fumigation treatment on browning and postharvest quality of button mushrooms (Agaricus bisporus) was evaluated upon 16 days cold storage. Button mushrooms were fumigated with essential oils, including clove, cinnamaldehyde, and thyme. Changes in the browning index (BI), weight loss, firmness, percentage of open caps, total phenolics, ascorbic acid, microbial activity and activities of polyphenol oxidase (PPO), phenylalanine ammonia lyase (PAL), and peroxidase (POD) were measured. The results indicated that all essential oils could inhibit the senescence of mushrooms, and the most effective compound was cinnamaldehyde. Fumigation treatment with 5 μl lâ1 cinnamaldehyde decreased BI, delayed cap opening, reduced microorganism counts, promoted the accumulation of phenolics and ascorbic acid. In addition, 5 μl lâ1 cinnamaldehyde fumigation treatment inhibited the activities of PPO and POD, and increased PAL activity during the storage period. Thus, postharvest essential oil fumigation treatment has positive effects on improving the quality of button mushrooms.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 149, 15 April 2014, Pages 107-113
Journal: Food Chemistry - Volume 149, 15 April 2014, Pages 107-113
نویسندگان
Mengsha Gao, Lifang Feng, Tianjia Jiang,