Short-term O2/CO2 controlled atmosphere altered the water status and thus promoted phenolic biosynthesis during wound healing of fresh-cut white mushroom (Agaricus bisporus)
2022
Wang, Liang | Guo, Yanyin | Wang, Xiangyou | Zhang, Xiaohang
High O₂/CO₂ treatment has shown to promote the wound healing of fresh-cut white mushrooms. However, the mechanism of water migration in wound healing under high O₂/CO₂ treatment is still ambiguous. In this study, the effects of 80% O₂ + 20% CO₂ treatment before or after cutting on the accumulation of phenolic compounds, phenylpropanoid metabolism, as well as the water status and distribution in fresh-cut white mushrooms were evaluated. The results indicate that compared with the control group, both high O₂/CO₂ treatments before or after cutting increased the content of phenolic compounds, flavonoids and lignin. Among the high O₂/CO₂ treatments, the treatment after cutting stimulated the phenylpropanoid pathway, elevated the levels of individual phenols including protocatechuic acid, gallic acid, hydroxybenzoic acid, p-coumaric acid, cinnamic acid, ferulic acid, quercetin, catechin, and kaempferol. Additionally, with a longer storage time, the results of low-field nuclear magnetic resonance (LF NMR) indicate that the amplitude of free water significantly decreased and immobilized while the amplitude of bound water increased in all treatments. The moisture content in fresh-cut white mushroom mainly depends on the free water content. High O₂/CO₂ treatment after cutting maintained the level of free water inside while decreased the level of free water on the surface of fresh-cut white mushroom. In conclusion, high O₂/CO₂ treatments after cutting effectively enhanced wound healing by promoting the loss of surface water. Moreover, the wound healing on surface inhibited the water mobility and transformation inside white mushroom slices, this maintaining the quality of fresh-cut white mushrooms.
Показать больше [+] Меньше [-]Ключевые слова АГРОВОК
Библиографическая информация
Эту запись предоставил National Agricultural Library