Postharvest Application of Methyl Jasmonate for Improving Quality Retention of Agaricus bisporus Fruit Bodies

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• 作者：Demei Meng ; Tianzi Song ; Lin Shen ; Xinhua Zhang ; Jiping Sheng
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2012
• 出版时间：June 13, 2012
• 年：2012
• 卷：60
• 期：23
• 页码：6056-6062
• 全文大小：361K
• 年卷期：v.60,no.23(June 13, 2012)
• ISSN：1520-5118

文摘

The influence of methyl jasmonate (MeJA) on postharvest quality and enzyme activities, gene expression level, and the functional component content linked to postharvest deterioration in Agaricus bisporus (J.E. Lange) Imbach fruit bodies was investigated. Freshly harvested fruit bodies were treated with 0 (control), 10 and 100 渭M MeJA vapor at 20 掳C for 12 h and then stored at 10 掳C for up to 7 days. The results indicated that treatments with 100 渭M MeJA vapor maintained a high level of soluble protein and total sugar, delayed browning, promoted the accumulation of phenolics and flavonoids, and inhibited the increase of respiratory rate and membrane leakage. Furthermore, 100 渭M MeJA inhibited the activities of polyphenoloxidase, increased the antioxidant enzymes activities of catalase and superoxide dismutase, and lowered relative expression levels of three genes encoding polyphenol oxidase (AbPPO1, AbPPO2, and AbPPO3) throughout the storage period. Comparatively, 10 渭M MeJA also had a clear beneficial effect on postharvest mushroom quality maintenance but was not as effective as 100 渭M MeJA treatment. These findings suggest that application of MeJA could have potential in maintaining the quality of harvested A. bisporus fruit bodies.

Keywords:

Agaricus bisporus (J.E. Lange) Imbach; mushroom; methyl jasmonate; postharvest quality; browning