Effects Of Different Postharvest Treatments On Maintaining Storage Quality Of The White Button Mushroom(Agaricus Bisporus)

As a large edible fungus,Agaricus bisporus is rich in various nutrients.Due to the strong physiological metabolism,it is highly prone to deterioration.Therefore,a large number of Agaricus bisporus cannot meet export requirements every year.In order to better extend the storage time of Agaricus bisporus,this paper studied the effects of L-arginine,peppermint essential oil and low-concentration acidic electrolyzed water(LcEW)+ super-wave synergistic treatment on the storage quality of Agaricus bisporus,respectively.The research contents and results are as follows:1.This paper studied the effect of L-arginine treatment on the color,scanning electron microscope,weight loss,hardness,electrolyte permeability,malondialdehyde(MDA),polyphenol oxidase(PPO),phenylalanine ammonia lyase(PAL),superoxide dismutase(SOD),peroxidation Enzyme(POD),total phenol,flavonoids,soluble sugar,soluble protein of Agaricus bisporus during storage.Compared with the control group,the 10 mM L-arginine treatment group was able to maintain tissue hardness,slow down the electrolyte permeability,and delay browning.10 mM L-arginine treatment can reduce PPO and PAL activity while inducing SOD and POD activities.In addition,L-arginine treatment promoted the accumulation of phenolic substances and flavonoids.The soluble sugar and soluble protein content remained high throughout the storage period compared to the control group.The results showed that 10 mM L-arginine treatment can better maintain the quality of Agaricus bisporus and prolong its shelf life.2.This paper studied the effect of peppermint essential oil treatment on the color,weight loss,hardness,electrolyte permeability,MDA content,PPO,PAL,SOD,POD,total phenols,flavonoids,soluble sugars and soluble proteins of Agaricus bisporus during storage.At the same time,the effects of 20 μl/L peppermint essential oil fumigation on the expression of PPO and PAL genes in Agaricus bisporus fruiting bodies were studied.The results showed that compared with the control group,20 μl/L peppermint essential oil fumigation reduced electrolyte leakage rate and MDA content,reduced weight loss,maintained high levels of soluble protein and total sugar content,and promoted phenols and flavonoids accumulation.In addition,20 μl/L peppermint essential oil fumigation treatment increased the antioxidant enzyme activity of SOD and the defense enzyme activity of PAL,inhibited the activity of PPO and POD browning-related enzymes,regulated the relative expression levels of the PPO-associated genes(AbPPO1,AbPPO2,AbPPO5,AbPPO6)and PAL-related genes(AbPAL1,AbPAL2).The results showed that fumigation of 20 μl/L of peppermint essential oil can slow browning and maintain the quality of Agaricus bisporus.3.This paper studied the effect of LcEW + ultrasonic treatment on the color,weight loss,hardness,electrolyte permeability,MDA,PPO,POD,total phenols,flavonoids,soluble sugars and soluble proteins of Agaricus bisporus during storage.The purpose of the study was to determine the effect of LcEW + ultrasound coordination on postharvest Agaricus bisporus by assessing enzymatic browning and physiological and biochemical changes in tissues.The results showed that compared with the control,LcEW + ultrasonic coordination treatment delayed the browning of Agaricus bisporus,maintained the hardness,and delayed the increase of electrolyte permeability and MDA content.LcEW + ultrasonic treatment also significantly inhibited the activity of PPO and POD,while maintaining a high content of soluble protein,soluble sugar and total phenols and flavonoids.The study found that LcEW + ultrasound promoted the preservation of Agaricus bisporus.In summary,L-arginine soaking,peppermint essential oil and LcEW + ultrasonic treatment are beneficial to maintain the quality of postharvest Agaricus bisporus,improve its antioxidant capacity and delay aging.