Factors affecting 1-octen-3-ol in mushrooms at harvest and during postharvest storage.
Mau, J. L.; Beelman, R. B. and Ziegler, G. R.
Journal of Food Science Year: 1993 Vol: 58 Issue: 2 Pages: 331-334.
1993
บทคัดย่อ
Experiments were carried out to study the enzymatic formation of 1-octen-3-ol by lipoxygenase and hydroperoxide lyase as influenced by maturity of the fruiting bodies of Agaricus bisporus at harvest and during postharvest storage at 3, 12 and 25 deg C. The 1-octen-3-ol content of freshly harvested mushrooms treated with irrigation water containing CaCl2 (0.30%) was also determined. Immature whole mushrooms with closed veils had higher 1-octen-3-ol levels than more mature whole mushrooms with open veils. The 1-octen-3-ol content of the gills was higher in immature mushrooms with closed veils, gradually decreased with maturity as the veil opened, and finally increased after the gills were well exposed. Postharvest experiments demonstrated that storage temperature influenced lipoxygenase-hydroperoxide lyase activity, but no differences in 1-octen-3-ol content were observed at different temperatures. Enzyme activity and 1-octen-3-ol content decreased during storage. Addition of CaCl2 to the irrigation water, employed to improve the quality and shelf life of fresh mushrooms, increased the amount of 1-octen-3-ol immediately after harvest. It is suggested that, although the mechanism is as yet unknown, this cultural practice could result in improvement of the aroma of fresh mushrooms.