title: Integrated application of nitric oxide and modified atmosphere packaging to improve quality retention of button mushroom (Agaricus bisporus).
abstract: Button mushrooms (Agaricus bisporus) were dipped for 10min in different concentrations (0.5, 1, and 2mM) of 2,2'-(hydroxynitrosohydrazino)-bisethanamine (DETANO), a nitric oxide donor, then packed in biorientated polypropylene (BOPP) bags, heat sealed and stored at 4°C for 16days (d). Mushroom weight loss, firmness, colour, percent open caps, total phenolics, ascorbic acid and H2O2 contents, superoxide anion (O2(-)) production rate and activities of polyphenol oxidase (PPO), superoxide dismutase (SOD), catalase (CAT), and ascorbate peroxidase (APX) were measured. The results indicate that treatment with 1mM DETANO maintained a high level of firmness, delayed browning and cap opening, promoted the accumulation of phenolics, ascorbic acid and reduced the increases in both O2(-) production rate and H2O2 content. Furthermore, NO inhibited the activity of PPO, and increased the antioxidant enzymes activities of CAT, SOD and APX throughout storage period. Thus it was observed that application of NO in combination with modified atmosphere packaging (MAP) can extend the storage life of button mushroom up to 12d.
authors.affiliation: College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310035, PR China.
authors.forename: Tianjia
authors.initials: T
authors.lastname: Jiang
authors.affiliation: College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310035, PR China.
authors.forename: Xiaolin
authors.initials: X
authors.lastname: Zheng
authors.affiliation: College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310035, PR China.
authors.forename: Jianrong
authors.initials: J
authors.lastname: Li
authors.affiliation: College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310035, PR China.
authors.forename: Guoxing
authors.initials: G
authors.lastname: Jing
authors.affiliation: Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310029, PR China.
authors.forename: Luyun
authors.initials: L
authors.lastname: Cai
authors.affiliation: Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310029, PR China. Electronic address: tiejinying@sohu.com.
authors.forename: Tiejin
authors.initials: T
authors.lastname: Ying
keywords: Antioxidant enzymes; Browning; Button mushroom; Nitric oxide; Quality parameters