Inhibition of mushroom browning.
Nerya O., Ben-Arie R., Danay O., Tamir S., Vaya J.
5th International Postharvest Symposium . Volume of Abstract . Verona, Italy 6-11 June 2004. page 27
2004
บทคัดย่อ
Browning of harvested mushrooms is a rapid process, resulting in decreased commercial value.The process may be initiated by enzymatic oxidation of phenols such as tyrosine, to form brown pigments (melanin) or by non-enzymatic oxidation induced by different factors, including bacteria.Natural extracts and their active constituents, possessing potent tyrosinase inhibitory activities, previously isolated in our group, were tested for their ability to inhibit mushroom browning.
Cut mushroom cups were treated with different concentrations of licorice root extract, or with 3-(2,4-dihydroxyphenyl) propionic acid DPPA (isolated from fig leaves), with or without pretreatment with H2O2, and then stored at 200 °C for two days.Browning was inhibited with IC50 of 0.1 ppm for liquorice extract and 1mM for DPPA.Treatment of whole mushrooms with either liquorice or DPPA did not prevent browning, whereas treatment with 5% H2O2 prevented whole cup browning for 10 days at 4 °C.This treatment caused an immediate decrease by three orders of magnitude in colony forming units number (CFU), from 491 to 0.37 CJU/cm2.In conclusion, increased shelf life of mushroom might be achieved by initial treatment with H2O2 followed by treatment with liquorice extract or DPPA for cut mushrooms.