title: Antioxidative enzymatic profile of mushrooms stored at low temperature.
abstract: Fruiting bodies of 6 mushrooms including Agaricus bisporus, Hyspizygus ulmarius, Pleurotus florida PF-01, Pleurotus florida PF-01 R5, Pleurotus platypus and Pleurotus sajor-caju PSC-04 were analyzed for antioxidative enzymatic profile during low temperature storage. Colour, rehydration ratio and moisture were taken as indices of accessing their shelf-life/marketability, of which, colour contributed significantly while rehydration ratio and moisture did not change considerably during storage. Mushrooms were stored at 5 and 10 °C and activities and isozyme profile of antioxidative enzymes, superoxide dismutase (SOD) and peroxidase (POX) were analyzed after every 48 h interval till the fruiting bodies remained marketable. SOD activity increased generally at 5 and 10 °C while POX activity first increased and then decreased under similar conditions. Isozyme profile of SOD and POX did not show any new isozyme during storage, the only difference was in the intensity of bands.
authors.affiliation: Department of Molecular Biology and Biotechnology, Rajasthan College of Agriculture, Maharana Pratap University of Agriculture and Technology, Udaipur, 313001 India.
authors.forename: Chhagan Lal
authors.initials: CL
authors.lastname: Dama
authors.forename: Sunil
authors.initials: S
authors.lastname: Kumar
authors.forename: Brijesh K
authors.initials: BK
authors.lastname: Mishra
authors.forename: Kunj Bihari
authors.initials: KB
authors.lastname: Shukla
authors.forename: Sudha
authors.initials: S
authors.lastname: Mathur
authors.forename: Anila
authors.initials: A
authors.lastname: Doshi
keywords: Isozymes; Low temperature storage; Mushrooms; Peroxidase; Shelf-life; Superoxide dismutase