期刊
FOOD CHEMISTRY
卷 338, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2020.127731
关键词
Deterioration; Quality parameters; Chemical composition; Metabolic enzyme activity; Storage
资金
- Guangdong Province Innovation Team Construction Program on Modern Agriculture Industrial Technology System (The Edible Fungus) [2019KJ103]
- Key Realm R&D Program of Guangdong Province [2018B020205003, 2018B020205001]
- National Natural Science Foundation of China [31572178, 31772373]
- Guangdong Province Science and Technology Plan Project (International Science and Technology Cooperation Field) [2020A0505100049]
The study on Pleurotus tuoliensis during storage revealed that factors such as polysaccharide degradation, increased enzyme activity, MDA accumulation, and PAL activity are major contributors to its deterioration. There is a significant positive correlation between PAL and TP, suggesting PAL activity as a key factor in browning process.
Pleurotus tuoliensis is a popular edible and medical mushroom, but it is highly perishable during postharvest storage. The quality parameters, chemical composition, malondialdehyde (MDA) concentration, and activity of metabolic enzymes were studied during 12 days of storage at 4 degrees C and 6 days of storage at 25 degrees C. Degradation was well described by changes in quality parameters, losses in nutritional value, increased metabolic enzyme activity, the accumulation of MDA concentrations, and the increase of total phenolic (TP) content. The phenylalanine ammonia lyase (PAL) significantly positively correlated with TP, which suggested an underlying mechanism of browning that the increased PAL activity stimulates the biosynthesis of phenols through the phenylalanine pathway. These results suggest that increased activity of laccase, lipoxygenase, PAL, TP and MDA accumulation, together with polysaccharide degradation, are the main factors involved in the deterioration of P. tuoliensis during storage.
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