ReviewResearch advances in browning of button mushroom (Agaricus bisporus): Affecting factors and controlling methods
Introduction
Button mushroom (Agaricus bisporus) is the most common edible cultivated mushroom species worldwide and is highly popular within consumers for its nutritional, organoleptic and medicinal properties (Nasiri, Barzegar, Sahari, & Niakousari, 2017). The quality of button mushrooms is determined by color, texture, cleanliness, and flavor, of which, color is first perceived by consumers (Weijn et al., 2011). Some advances about preservation of these properties of button mushroom have been recently reviewed (Zhang, Pu, & Sun, 2018). Browning is one of the main causes of quality losses of mushrooms (Wu et al., 2016). Browning decreases the commercial value and generally the whitest mushrooms require the highest price.
The enzymatic browning of mushrooms during storage is a complex process. The disruption of the mushroom cellular integrity allows the contact between enzyme and their substrates (Beaulieu, D'Aprano, & Lacroix, 2002) and the major enzyme responsible for mushroom browning is polyphenol oxidase (Lei et al., 2018). The factors affecting the mushroom enzymatic browning include the mushroom flush number, the activity and quantity of PPO, phenolic compounds contents, pathogens, and postharvest environment such as temperature and relative humidity. Thus, the controllable factors such as postharvest environment, activity of PPO and pathogens are among the most popular topics in postharvest preservation studies of mushroom (Gantner et al., 2017; Ghasemi-Varnamkhasti, Mohammad-Razdari, Yoosefian, & Izadi, 2018; Joshi et al., 2018). In controlling mushroom browning, many techniques are available. Cooling is the most extensively used methods in extending the shelf life of agricultural products. However, the inhibitory effect of mushroom browning by cooling is limited. Other methods such as modified atmosphere packing, coating and irradiation have also been studied by many researchers with the aim to find the most effective way to prolong the shelf life of button mushroom.
Despite the importance of the topic, no recent review is available to provide detailed information on the research advances in the area. Jolivet, Arpin, Wichers, and Pellon (1998) reviewed the button mushroom browning, focusing on the polyphenol oxidase, substrate and discoloration during storage and bacterial infections. Therefore, this current review aims to survey the published articles since 2007, and provide an overview on technological progresses in inhibiting discoloration of mushroom and compare the inhibitory effects among different methods. The factors causing the development of browning are discussed and preservation methods for controlling mushroom browning during postharvest are also presented. It is hoped that this review should provide useful insights into the causes of mushroom browning and the corresponding controlling methods, and it is expected to inspire further theoretical and experimental research to inhibit the browning or discoloration of button mushroom.
Section snippets
Factors affecting mushroom browning
Browning of mushroom is affected by many factors, including intrinsic and extrinsic factors. Fig. 1 shows the important factors affecting enzymatic browning of button mushrooms. As shown in Fig. 1, the substrates are catalyzed by enzyme and oxidized to the melanin, which causes the browning of the mushroom. Mechanical damage, low RH and toxin of pathogen induce the breakdown of intracellular membrane and thus allow the contact between substrates and enzyme. Higher O2 pressure accelerates the
Methods to control mushroom browning
Based on the above discussion about main factors affecting the browning of button mushroom, many control methods are proposed to reduce or inhibit the browning effects. Cooling, MAP, coating, PPO inhibitors, and irradiation have been shown to slow down the enzymatic browning by decreasing temperature and O2 pressure, inhibiting the activity of enzyme and eliminating microbial developments.
Conclusions and future perspectives
In the current review, the factors causing the development of mushroom browning are discussed. Three most important internal factors including subtracts, enzyme and mushroom cellular integrity are affected by postharvest factors such as mechanical damage, temperature, relative humidity, O2 and CO2 concentrations. Cooling, modified atmosphere packaging, coating and irradiation show positive effects on inhibiting browning of mushroom. PPO inhibitors can decrease the activity of PPO, thus reducing
Acknowledgements
The authors would like to acknowledge China Scholarship Council (CSC) and University College Dublin (UCD) for supporting this study under CSC-UCD Scheme.
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