Antioxidative enzymatic profile of mushrooms stored at low temperature

作者：Dama Chhagan Lal; Kumar Sunil^*; Mishra Brijesh K; Shukla Kunj Bihari; Mathur Sudha; Doshi Anila

来源：Journal of Food Science and Technology-Mysore, 2010, 47(6): 650-655.

DOI：10.1007/s13197-010-0107-0

• Mushrooms
• Superoxide dismutase
• Peroxidase
• Low temperature storage
• Isozymes
• Shelf-life

Fruiting bodies of 6 mushrooms including Agaricus bisporus, Hyspizygus ulmarius, Pleurotus florida PF-01, Pleurotus florida PF-01 R(5), Pleurotus platypus and Pleurotus sajor-caju PSC-04 were analyzed for antioxidative enzymatic profile during low temperature storage. Colour, rehydration ratio and moisture were taken as indices of accessing their shelf-life/marketability, of which, colour contributed significantly while rehydration ratio and moisture did not change considerably during storage. Mushrooms were stored at 5 and 10 A degrees C and activities and isozyme profile of antioxidative enzymes, superoxide dismutase (SOD) and peroxidase (POX) were analyzed after every 48 h interval till the fruiting bodies remained marketable. SOD activity increased generally at 5 and 10 A degrees C while POX activity first increased and then decreased under similar conditions. Isozyme profile of SOD and POX did not show any new isozyme during storage, the only difference was in the intensity of bands.

• 出版日期2010-12