Changes in color, antioxidant, and free radical scavenging enzyme activity of mushrooms under high oxygen modified atmospheres

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• 作者：Zhanli Liu ; Xiangyou Wang ; ^{wxy@sdut.edu.cn}
• 关键词：Mushroom ; High oxygen ; Antioxidant ; ROS
• 刊名：Postharvest Biology and Technology
• 出版年：2012
• 期刊代码：89_09255214
• 类别：abs
• 出版时间：July, 2012
• 卷：69
• 期：Complete
• 页码：1-6
• 文件大小：630 K

摘要

The effects of high oxygen concentration (80%O₂) on color, antioxidant enzyme and free radical scavenging activity of mushrooms (Agaricus bisporus) were investigated. High oxygen modified atmosphere chambers were designed. Mushrooms (A. bisporus) were held at 2 掳C for 12 d in modified atmosphere chambers, linked by separate lines to continuous flow (1.67 mL s^鈭?) of humidified air (control) and 80%O₂ (balance N₂). Browning of mushroom flesh and surface exposed to 80%O₂ was prevented and the expected increase in membrane permeability and lipid peroxidation was delayed. Compared to the control treatment, high oxygen significantly inhibited the reactive oxygen species (ROS) such as O₂^{鈭?/sup> and H₂O₂. The corresponding oxygen radical scavenging enzyme activities including SOD, CAT and POD in 80%O₂ were also higher than those in the control (P < 0.05). Higher antioxidant activity was found in high oxygen treated mushrooms. The treatment with 80%O₂ could be used in modified atmosphere of mushrooms to avoid browning, which was due to enhanced antioxidant and free radical scavenging enzyme activity.}