The Influence of Hot Water and Calcium Chloride on The Changes in Color, Phenolics and Polyphenol Oxidase Activity of Mushroom During Postharvest Storage

Yıl 2018, , 351 - 356, 28.09.2018

Damla Güvercin , Yaşar Karakurt , Döne Toka

https://doi.org/10.20289/zfdergi.399576

Öz

Mushrooms undergo significant
changes in quality after harvest due mainly to changes in color. This study was
performed to determine the effects of CaCl₂ and hot water on the
changes in color, phenolics and polyphenoloxidase activities of mushrooms
during storage. Mushrooms were treated with various concentrations of CaCl₂
and hot water at various degrees for different time periods and stored for 12
days at 10^oC. Significant changes were observed in color components
during storage. Color change was associated with the increases in total soluble
phenolics, esspecially increases in chlorogenic acid and polyphenol oxidase
activity, suggesting that both phenolics and polyphenol oxidase contribute
significantly to the browning in mushrooms. Hot water and CaCl₂
treatments significantly reduced color change possibly through reductions in
total soluble phenolics and the activity of polyphenol oxidase. The results
suggest that CaCl₂ and hot water treatments could be used to reduce
color change after harvest and extend the shelf life of mushrooms.

Anahtar Kelimeler

Agaricus bisporus, Browning, Chlorogenic acid, Enzyme activity

Mantarda Sıcak Su ve Kalsiyum Klorürün Hasat Sonu Depolama Sırasında Renk, Fenolikler ve Polifenol Oksidaz Aktivitesindeki Değişimler Üzerine Etkisi

Öz

Mantarlar hasattan sonra çoğunlukla renk değişiminden
kaynaklanan önemli kalite değişimleri gösterirler. Bu çalışma, mantarda
depolama sırasında sıcak su ve kalsiyum klorürün renk, fenolikler ve polifenol
oksidaz aktivitesi üzerindeki etkilerini belirlemek amacıyla yapılmıştır. Bu
amaçla mantarlar değişik konsantrasyonlarda kalsiyum klorür ve farklı sıcaklık
dereceleri ve sürelerinde sıcak suya daldırılmış ve 10^oC’lik depoda
12 gün depolanmıştır.  Depolama sırasında
renk bileşenlerinde önemli değişiklikler gözlenmiştir. Renk değişiminin toplam
çözünebilir fenoliklerdeki, özellikle de klorogenik asit içeriğindeki ve
polifenol oksidaz enzim aktivitesindeki artışlarla birlikte ortaya çıkması, hem
fenoliklerin hem de polifenol oksidazın mantarlarda ortaya çıkan
kahverengileşmeye önemli katkılar sağladığını göstermektedir. Sıcak su ve CaCl₂
uygulamaları, muhtemelen toplam çözünebilir fenoliklerde ve polifenol oksidaz
enzim aktivitesinde azalmalar meydana getirmek suretiyle renk değişimini önemli
ölçüde azaltmışlardır. Elde edilen sonuçlar, CaCl₂ ve sıcak su
uygulamalarının hasattan sonraki renk değişimini azaltmak için
kullanılabileceğini ve böylece mantarın hasat sonu ömrünün uzatılabileceğini
göstermektedir.

Anahtar Kelimeler

Agaricus bisporus, Enzim aktivitesi, Kahverengileşme, Klorogenik asit

Kaynakça

• Aguayo, E., Jansasithorn, A. and Kader, A.A. 2006. Combined effects of 1-methylcyclopropene, calcium chloride dip, and/or atmospheric modification on quality changes in fresh-cut strawberries. Postharvest Biology and Technology, 40(3), 269-278.
• Ajlouni, S. O., Beelman, R. B. and Thompson, D. B. 1993. “Influence of gamma irradiation on quality characteristics, sugar content and respiration rate of mushrooms during post harvest storage,’’ In: Charalambous, G. (ed.). Food Flavours, Ingredients and Composition. 1st.edn. Amsterdam: Elsevier Science. pp 103–121.
• Beaulieu, M., Lacroix, M. R. 1992. Charbonneau, I. Laberge and M. Gagnon. Effects of gamma irradiation dose rate on microbiological and physical quality of mushrooms (Agaricus bisporus). Scientific des Aliments, 12 (2), 289–303.
• Brennan, M., Le Port, G., Gormley, R. 2000. Post-harvest treatment with citric acid or hydrogen peroxide to extend the shelf life of fresh sliced mushrooms. Lebensm-Wiss Technology, 33(4), 285-289.
• Donker, H.C.W. and Braaksma, A. 1997. Changes in metabolite concentrations detected by 13C-NMR in the senescing mushroom (Agaricus bisporus). Postharvest Biology and Technology, 10(2), 127–134.
• Eissa, H. A., Fouad, G. M. and Shouk, A. E. A. 2009. Effect of some thermal and chemical pre-treatments on smoked oyster mushroom quality. International Journal of Food Science and Technology, 44(2), 251-261.
• Fry, D.C and Strothkamp, K. G. 1983. Photo inactivation of Agaricus bisporus tyrosinase: modification of the binuclear copper site, Biochemistry, 22(21), 4949–4953.
• Guthrie, B. 1984. Studies on the control of bacteria deterioration of fresh washed mushroom Agaricus bisporus bruescens. M.S. Thesis, The Pennsylvania State University.
• Hughes, D. H. 1958. Discoloration findings noted longer shelf life is the goal. Mushroom News, 4(1), 9-13.
• Jolivet, S., Arpin, N., Wichers, H. J. and Pellon, G. 1998. Agaricus bisporus browning: a review. Mycology Research, 102(12), 1459–1483.
• Karabulut, O.A., Arslan, U. and Kuruoglu, U. 2004. Control of postharvest diseases of organically grown strawberry with preharvest applications of some food additives and postharvest hot water dips. Journal of Phytopathology, 152(4), 224-228.Karakurt, Y., D. J. Huber and W. B. Sherman, 2000. Development of off-flavour in non-melting flesh peach genotypes. Journal of the Science of Food and Agriculture, 80(13), 1841-1847.Kubo, I. and Kinst-Hori, I. 1998. Tyrosinase inhibitors from anis oil. Journal of Agriculture and Food Chemistry, 46(4), 1268–1271.
• Liu, Z., Wang, X., Zhu, J., Wang, J. 2010. Effect of high oxygen modified atmosphere on post-harvest physiology and sensorial qualities of mushroom. International Journal of Food Science and Technology, 45(6), 1097–1103.
• Lopez-Briones, G. L., Varoguaux, P., Chambroy, Y., Bouquant, J., Bureau, G. and Pascat, B. 1992. Storage of common mushroom under controlled atmospheres. International Journal of Food Science and Technology, 27(5), 493-505.
• Martinez, M. V. and Whitaker, J. R. 1995. The biochemistry and control of enzymatic browning. Trends in Food Science and Technology, 6(6), 195–200.
• Nan-Yi, L., Wei-ming, C., Qun-li, V., Qiao-ping, Q. and Fu-lai, Q. 2011. Molecular Cloning and Expression of Polyphenoloxidase Genes from the Mushroom Agaricus bisporus. Agricultural Science of China, 10(2), 185-194.
• Philippoussis, A., Diamantopoulou, P. and Zervakis, G. 2001. Calcium chloride irrigation influence on yield, calcium content, quality and shelf-life of the white mushroom Agaricus bisporus. Journal of the Science of Food and Agriculture, 81(15), 1447–1454.
• Royse, D. J. and Wuest, P. J. 1980. Mushroom brown blotch: Effects of chlorinated water on disease intensity and bacterial populations in casing soil and pilei. Phytopathology, 70(1), 902–905.
• Salunkle, K. and Desai, B. 1984. Mushroom. Postharvest Biotechnology of Vegetables, 2(19), 147–160.
• Simon, A. and Gonzalez-Fandos, E. 2010. Effect of washing with citric acid or sodium hypochlorite on the visual and microbiological quality of mushrooms (Agaricus bisporus L.). Journal of Food Quality, 33(1), 273–285.
• Soler-Rivas, C., Arpin, N., Olivier J.M. and Wichers, H.J. 1999. WLIP, a lipodepsipeptide of Pseudomonas ‘reactants’, as inhibitor of the Brown blotch disease of Agaricus bisporus. Journal of Applied Microbiology, 86(4), 635-641.
• Stussi, H. and Rats, D. 1981. The biosynthesis and possible function of gamma glutaminyl-4-hydroxybenzene in Agaricus bisporus. Phytochemistry, 20(10), 2347–2352.
• Vámos‐Vigyázó, L. and Haard, N. F. 1981. Polyphenol oxidases and peroxidases in fruits and vegetables. Critical Reviews in Food Science & Nutrition, 15(1), 49-127.
• Wani, A. M., Hussain, P. R., Meena, R. S., Dar, M. A. and Mir, M. A. 2009. Effect of gamma irradiation and sulphitation treatments on keeping quality of white button mushroom Agaricus bisporus (J. Lge). International Journal of Food Science and Technology, 44(5), 967–973.
• Wszelaki, A. L. and Mitcham, E. J. 2003. Effect of combinations of hot water dips, biological control and controlled atmospheres for control of gray mold on harvested strawberries. Postharvest Biology and Technology, 27(3), 255–264.