Alleviation of cap browning of 1-MCP/High CO2- treated straw mushroom buttons under MAP

S. Jamjumroon; C. Wongs-Aree; W. B. McGlasson; V. Srilaong; P. Chermklin; S. Kanlayanarat

Alleviation of cap browning of 1-MCP/High CO2- treated straw mushroom buttons under MAP

S. Jamjumroon, C. Wongs-Aree, W. B. McGlasson, V. Srilaong, P. Chermklin, S. Kanlayanarat

Research output: Contribution to journal › Article › peer-review

8 Citations (Scopus)

Abstract

Straw mushrooms (Volvariella volvacea) have a short shelf life at ambient temperatures due mainly to high rates of water loss and rapid cap browning. Fresh straw mushroom buttons were fumigated with 1-methylcyclopropene (1-MCP) at 0, 250, 500 and 1000 ppb in air for 6 h at 25 °C prior to storage at 15 °C on foam trays overwrapped with polyvinylchloride (PVC) film. 1-MCP concentrations above 250 ppb effectively reduced cap browning of straw mushrooms due to the inhibition of polyphenol oxidase (PPO) activity. 1-MCP treatments delayed an increase in the concentrations of malondialdehyde (MDA) a product of lipid oxidation, in the fruiting bodies, although there was a trend to increasing MDA accumulation after day 3 of storage following treatment with 1000 ppb 1-MCP. Treatment with 250 ppb 1-MCP was as effective as fumigation with 40% CO2 for 6 h for reducing browning and increasing the shelf life of straw mushrooms stored at 15 °C.

Original language	English
Pages (from-to)	581-585
Number of pages	5
Journal	International Food Research Journal
Volume	20
Issue number	2
Publication status	Published - 2013

Cite this

@article{aff65820b8a240b2a0c3543cfdeba1c3,

title = "Alleviation of cap browning of 1-MCP/High CO2- treated straw mushroom buttons under MAP",

abstract = "Straw mushrooms (Volvariella volvacea) have a short shelf life at ambient temperatures due mainly to high rates of water loss and rapid cap browning. Fresh straw mushroom buttons were fumigated with 1-methylcyclopropene (1-MCP) at 0, 250, 500 and 1000 ppb in air for 6 h at 25 °C prior to storage at 15 °C on foam trays overwrapped with polyvinylchloride (PVC) film. 1-MCP concentrations above 250 ppb effectively reduced cap browning of straw mushrooms due to the inhibition of polyphenol oxidase (PPO) activity. 1-MCP treatments delayed an increase in the concentrations of malondialdehyde (MDA) a product of lipid oxidation, in the fruiting bodies, although there was a trend to increasing MDA accumulation after day 3 of storage following treatment with 1000 ppb 1-MCP. Treatment with 250 ppb 1-MCP was as effective as fumigation with 40% CO2 for 6 h for reducing browning and increasing the shelf life of straw mushrooms stored at 15 °C.",

author = "S. Jamjumroon and C. Wongs-Aree and McGlasson, {W. B.} and V. Srilaong and P. Chermklin and S. Kanlayanarat",

year = "2013",

language = "English",

volume = "20",

pages = "581--585",

journal = "International Food Research Journal",

issn = "0127-7324",

publisher = "Malaysia",

number = "2",

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TY - JOUR

T1 - Alleviation of cap browning of 1-MCP/High CO2- treated straw mushroom buttons under MAP

AU - Jamjumroon, S.

AU - Wongs-Aree, C.

AU - McGlasson, W. B.

AU - Srilaong, V.

AU - Chermklin, P.

AU - Kanlayanarat, S.

PY - 2013

Y1 - 2013

N2 - Straw mushrooms (Volvariella volvacea) have a short shelf life at ambient temperatures due mainly to high rates of water loss and rapid cap browning. Fresh straw mushroom buttons were fumigated with 1-methylcyclopropene (1-MCP) at 0, 250, 500 and 1000 ppb in air for 6 h at 25 °C prior to storage at 15 °C on foam trays overwrapped with polyvinylchloride (PVC) film. 1-MCP concentrations above 250 ppb effectively reduced cap browning of straw mushrooms due to the inhibition of polyphenol oxidase (PPO) activity. 1-MCP treatments delayed an increase in the concentrations of malondialdehyde (MDA) a product of lipid oxidation, in the fruiting bodies, although there was a trend to increasing MDA accumulation after day 3 of storage following treatment with 1000 ppb 1-MCP. Treatment with 250 ppb 1-MCP was as effective as fumigation with 40% CO2 for 6 h for reducing browning and increasing the shelf life of straw mushrooms stored at 15 °C.

AB - Straw mushrooms (Volvariella volvacea) have a short shelf life at ambient temperatures due mainly to high rates of water loss and rapid cap browning. Fresh straw mushroom buttons were fumigated with 1-methylcyclopropene (1-MCP) at 0, 250, 500 and 1000 ppb in air for 6 h at 25 °C prior to storage at 15 °C on foam trays overwrapped with polyvinylchloride (PVC) film. 1-MCP concentrations above 250 ppb effectively reduced cap browning of straw mushrooms due to the inhibition of polyphenol oxidase (PPO) activity. 1-MCP treatments delayed an increase in the concentrations of malondialdehyde (MDA) a product of lipid oxidation, in the fruiting bodies, although there was a trend to increasing MDA accumulation after day 3 of storage following treatment with 1000 ppb 1-MCP. Treatment with 250 ppb 1-MCP was as effective as fumigation with 40% CO2 for 6 h for reducing browning and increasing the shelf life of straw mushrooms stored at 15 °C.

UR - http://handle.uws.edu.au:8081/1959.7/528094

M3 - Article

SN - 0127-7324

VL - 20

SP - 581

EP - 585

JO - International Food Research Journal

JF - International Food Research Journal

IS - 2

ER -

Alleviation of cap browning of 1-MCP/High CO2- treated straw mushroom buttons under MAP

Abstract

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