Effects of high CO2 in-package treatment on flavor, quality and antioxidant activity of button mushroom (Agaricus bisporus) during postharvest storage

doi:10.1016/j.postharvbio.2016.09.006

Postharvest Biology and Technology

Volume 123, January 2017, Pages 112-118

https://doi.org/10.1016/j.postharvbio.2016.09.006 Get rights and content

Highlights

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Effects of 12, 24 and 48 h high CO₂ treatments on button mushroom were investigated.
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High CO₂ reduced browning index and maintained quality in button mushroom.
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High CO₂ increased total phenolics content and total antioxidant activity.
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High CO₂ was effective to extend shelf life of button mushroom.

Abstract

Button mushroom (Agaricus bisporus) is marketed for its good flavor and health benefits. However, the shelf life of fresh button mushroom is limited and quality is lost rapidly during storage. In this study, button mushrooms were treated with high CO₂ (95%–100%) at the time of sealing of the packages and the packages were ventilated after 0, 12, 24 and 48 h by puncturing the film at four corners. Results showed that 12 h high CO₂ treatment had a significant effect in reducing browning index (BI) and maintaining flavor of button mushroom during storage. In addition, the malonaldehyde (MDA) content was significantly inhibited while catalase (CAT) and peroxidase (POD) activities were significantly promoted by high CO₂ treatment. High CO₂ treatment increased antioxidant ability of button mushroom, which in turn maintained the flavor, quality and consumer acceptance of button mushroom during postharvest storage.

Introduction

Button mushroom (Agaricus bisporus) is a popular edible mushroom, which is considered not only as nutritional vegetable but also as functional food due to the free radical scavenging and antioxidant activities (Guan et al., 2013, Wu et al., 2016). Mushrooms accumulate a variety of secondary metabolites, including phenolic compounds, polyketides, terpenes and steroids. The smell of button mushroom is primarily ascribed to an abundance of flavor volatiles, particularly 8-carbon compounds, with 1-octen-3-ol being reported to be one of the major 8-carbon components responsible for the typical mushroom smell (Dong et al., 2012). The secondary compounds in mushrooms are of great interest to consumers and are possible protective agents for human health.

However, mushrooms lose their quality rapidly during postharvest storage at ambient temperature because of their high moisture content and overall structure (Oliveira et al., 2012). Loss of qualities for mushrooms include browning, softening, cap development, off-flavor and secondary mold growth (Kim et al., 2006). Different treatment have been reported to extend the shelf life of mushrooms such as modified atmosphere packaging, washing with hydrogen peroxide and ozone treatment (Kim et al., 2006, Yuk et al., 2006).

Modified atmospheres are created by altering normal air composition, in order to provide an appropriate atmosphere surrounding the product for decreasing its deterioration rate and increasing its shelf life (Ares et al., 2007). It has been reported that modified atmospheres rich in CO₂ can modify respiration rate, energy metabolism, ethylene reaction and physiological changes in postharvest storage or package of many fresh products (Blanch et al., 2015, Lumpkin et al., 2015, Yi et al., 2016). However, excessive accumulation of CO₂ in modified atmosphere packages can damage the cell membrane and cause physiological injuries to the product, such as enzymatic browning and loss of firmness (Briones et al., 1992, Burton et al., 1987). Thus, the exact concentration and exposure time should be determined for specific fresh produce during modified atmosphere packaging or storage.

In this study, button mushrooms were treated with high CO₂ (95%–100%) at the time of sealing of the packages and then the packages were ventilated at 0, 12, 24 and 48 h using a new packaging method. The sensory evaluation, browning index (BI), flavor compounds, total phenolics, total antioxidant activity and antioxidant enzyme activities in treated and untreated mushrooms were measured. The objective is to select appropriate high CO₂ in-package treatment for button mushroom during postharvest storage.

Section snippets

Plant material and CO₂ package

Button mushrooms (Agaricus bisporus) were harvested from a local edible fungus cultivation base in Beijing, China. Intact, closed and uniform mushrooms with a fresh white color were selected and pre-cooled for 12 h at 4 °C in a cold room. Afterwards, three mushrooms were placed in a 28 cm × 20 cm × 4 cm box and were sealed with high CO₂ (95%–100%) using low density polyethylene (PE) of 0.04 mm thickness (He Yuan Hua Feng Plastic Co., Ltd., China). The packages were stored at 4 °C with 85% relative

Sensory evaluation

The assessment of produce quality is one of the core aspects of applied postharvest biology and the sensory evaluation of both the control and high CO₂ treated button mushrooms was conducted using a sensory score. The sensory scores all declined in button mushroom in all the treatments during storage, but the decline was reduced by the CO₂ packaging treatment. Compared with high CO₂ in-package treatment, the sensory score in control mushrooms declined more rapidly, losing commercial

Conclusion

The findings of the present study have shown that a 12 h high CO₂ in-package treatment has a positive effect on reducing browning and maintaining flavor quality in button mushroom. Treated mushrooms maintained higher levels of total phenolics, total antioxidant activity, POD and CAT activities, and lower levels of MDA content and PPO activity during postharvest storage, suggesting a significant effect on activation of antioxidant activity by high CO₂ treatment. These results indicated that high

Conflict of interest

The authors declare no competing financial interest.

Acknowledgements

We thank Prof. Donald Grierson from the University of Nottingham (UK) for his kind suggestions and efforts in language editing. This work was supported by the Agricultural Science and Technology Innovation Program (ASTIP) from the Chinese Central Government and the National Natural Science Foundation of China (No. 31271949).

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View full text

Effects of high CO2 in-package treatment on flavor, quality and antioxidant activity of button mushroom (Agaricus bisporus) during postharvest storage

Highlights

Abstract

Introduction

Section snippets

Plant material and CO2 package

Sensory evaluation

Conclusion

Conflict of interest

Acknowledgements

Postharvest Biol. Technol.

Food Chem.

Food Chem.

Postharvest Biol. Technol.

Anal. Chim. Acta

Food Chem.

Food Chem.

Postharvest Biol. Technol.

Food Res. Int.

Food Chem.

Food Chem.

Food Control

Arch. Biochem. Biophys.

Postharvest Biol. Technol.

Food Chem.

Agric. Sci. China

LWT—Food Sci. Technol.

Postharvest Biol. Technol.

Effects of high CO₂ in-package treatment on flavor, quality and antioxidant activity of button mushroom (Agaricus bisporus) during postharvest storage

Plant material and CO₂ package