1-octen-3-ol in the cultivated mushroom, Agricus bisporus
1992
Mau, J.L. | Beelman, R.B. | Ziegler, G.R.
Enzymatic formation of 1-octen-3-ol in the cultivated mushroom, Agaricus bisporus, was studied. The optimal activity of lipoxygenase-hydroperoxide lyase enzymes for 1-octen-3-ol formation was observed over the pH range 5.0 to 7.0. The highest amount of 1-octen-3-ol was produced at pH 6.0. During the crop cycle, the 1-octen-3-ol content of mushrooms varied from 19.3 to 37.2 ppm. More 1-octen-3-ol was produced in the gills than other morphological tissues. During postharvest storage at 12 degrees C, enzyme activity as well as 1-octen-3-ol content decreased dramatically over time.
Показать больше [+] Меньше [-]Ключевые слова АГРОВОК
Библиографическая информация
Эту запись предоставил National Agricultural Library