UV‐C treatment inhibits browning, inactivates Pseudomonas tolaasii and reduces associated chemical and enzymatic changes of button mushrooms

Autor: Qiong Lin, Na Zhang, Fengling Wang, Xinling Wu, Xuetong Fan, Xueqing Wang, Wenqiang Guan, Xingxing He
Rok vydání: 2021
Předmět:
Zdroj: Journal of the Science of Food and Agriculture. 102:3259-3265
ISSN: 1097-0010
0022-5142
DOI: 10.1002/jsfa.11668
Popis: BACKGROUND Button mushrooms with completely white appearance are popular with consumers. However, button mushrooms are susceptible to infection with Pseudomonas tolaasii (P. tolaasii), which results in browning. This study evaluates the effects of ultraviolet-C (UV-C) treatment on the inactivation of P. tolaasii in vitro and in vivo and on the physiological and chemical changes of button mushrooms during storage for 21 days at 4 °C. RESULTS UV-C doses of 0.5-9.0 kJ m-2 resulted in 3.91-6.26 log CFU mL-1 reduction of P. tolaasii populations in vitro, and UV-C treatment reduced P. tolaasii populations inoculated on mushroom cap surfaces and browning severity. Moreover, P. tolaasii increased polyphenol oxidase (PPO) activity, and decreased phenylalanine ammonia-lyase (PAL) activity, the accumulation of phenolics and contents of brown melanin precursors, including γ-L-glutaminyl-4-hydroxybenzene (GHB), γ-L-glutaminyl-3,4-dihydroxybenzene (GDHB), and tyrosine in button mushrooms. UV-C treatment was found to reduce the negative changes due to P. tolaasii infection. CONCLUSION These results indicated that the application of UV-C treatment inhibited browning, inactivated P. tolaasii and reduced P. tolaasii - associated chemical and enzymatic changes of button mushrooms. This article is protected by copyright. All rights reserved.
Databáze: OpenAIRE
Externí odkaz: