Changes in Ethylene Metabolism and Browning Processes of Postharvest Pleurotus eryngii under Modified Atmosphere Packaging Combined with 1-MCP Treatment
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Abstract:
To examine the effects of modified atmosphere (MA) packaging combined with 1-methylcyclopropene (1-MCP) treatment on postharvest senescence of Pleurotus eryngii, experiments were conducted under low-temperature storage conditions (12~15 ℃). Samples were packaged in a 19-μm polyethylene bag (MA) or in a card containing the anti-staling agent 1-MCP (MA+1-MCP), at temperatures ranging 12~15 ℃. The control group was P. eryngii packaged in a 19-μm polyethylene bag with eight holes. Ethylene metabolism and browning processes of P. eryngii after harvest were investigated. MA packaging significantly inhibited the respiration rate of P. eryngii but performed poorly in controlling the ethylene production rate. Notably, the activities of 1-aminocyclopropane-1-carboxylate (ACC) synthase and ACC oxidase, the key enzymes involved in ethylene synthesis, were effectively inhibited by MA packaging combined with 1-MCP. Therefore, the ethylene production rate of P. eryngii in the MA+1-MCP group was lower than that of the control group by 9.75%~51.61%. In addition, MA packaging significantly delayed postharvest browning and decay of P. eryngii. Combining MA packaging with 1-MCP enhanced the activities of peroxidase, catalase, and superoxide dismutase and inhibited increases in relative conductivity and accumulation of malondialdehyde in P. eryngii. In addition, the combined treatment led to a higher total phenolic content in P. eryngii at the end of shelf life, and lower polyphenol oxidase and phenylalanine ammonia-lyase activities. As a result, the postharvest enzymatic browning process of P. eryngii was further slowed down by the combined treatment. At 16~20 days, the degrees of browning of the control group were 3.93~4.29 and 8.85~9.42 times those of the MA and MA+1-MCP groups, respectively. In conclusion, the MA+1-MCP composite treatment slowed the postharvest senescence of P. eryngii compared with the performance of MA packaging alone, thereby extending the shelf life at low temperatures for about 7 days. The findings provide theoretical and technical support for the postharvest preservation of edible mushrooms.
