UV-C treatment inhibits browning, inactivates Pseudomonas tolaasii and reduces associated chemical and enzymatic changes of button mushrooms.

Button mushrooms with completely white appearance are popular with consumers. However, button mushrooms are susceptible to infection with Pseudomonas tolaasii, which results in browning. This study evaluates the effects of ultraviolet-C (UV-C) treatment on the inactivation of P. tolaasii in vitro and in vivo and on the physiological and chemical changes of button mushrooms during storage for 21 days at 4 °C. UV-C doses of 0.5 to 9.0 kJ m-2 resulted in 3.91-6.26 log CFU mL-1 reduction of P. tolaasii populations in vitro, and UV-C treatment reduced P. tolaasii populations inoculated on mushroom cap surfaces and browning severity. Moreover, P. tolaasii increased polyphenol oxidase (PPO) activity, and decreased phenylalanine ammonia-lyase (PAL) activity, the accumulation of phenolics and contents of brown melanin precursors, including γ-l-glutaminyl-4-hydroxybenzene (GHB), γ-l-glutaminyl-3,4-dihydroxybenzene (GDHB), and tyrosine in button mushrooms. UV-C treatment was found to reduce the negative changes due to P. tolaasii infection. These results indicated that the application of UV-C treatment inhibited browning, inactivated P. tolaasii and reduced P. tolaasii - associated chemical and enzymatic changes of button mushrooms. © 2021 Society of Chemical Industry. © 2021 Society of Chemical Industry.

Citation

Xueqing Wang, Xingxing He, Xinling Wu, Xuetong Fan, Fengling Wang, Qiong Lin, Wenqiang Guan, Na Zhang. UV-C treatment inhibits browning, inactivates Pseudomonas tolaasii and reduces associated chemical and enzymatic changes of button mushrooms. Journal of the science of food and agriculture. 2022 Jun;102(8):3259-3265

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PMID: 34796507

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