Journal of Food Science · 1993 · 36 citations · 11 references
AgricultureFood ScienceHorticultural SciencesEnzymologyFood ChemistryPostharvest PhysiologyMaturity AssessmentMushroom CultivationOrganic Acid MetabolismOrganic AcidsShelf Life PhysiologyStorage PhysiologyEnzyme ActivityEnzyme Activity RegulationMushroom HarvestingPostharvest BiologyShelf LifeShelf Life DeteriorationShelf Life QualityStorage Effects On Enzyme Activity
ABSTRACT Harvesting experiments revealed that immature whole mushrooms with closed veils had higher 1‐octen‐3‐0l levels than more mature whole mushrooms with open veils. The l‐octen‐3‐01 content of the gills was higher in immature mushrooms with closed veils, gradually decreased with maturity as the veil opened, and finally increased after the gills were well exposed. Postharvest experiments demonstrated that storage temperature influenced the activity of lipoxygenase‐hydroperoxide lyase, but no differences in 1‐octen‐3‐01 content were observed. Enzyme activity as well as 1‐octen‐3‐01 content decreased during storage. Addition of calcium chloride to irrigation water, employed to improve quality and shelf life of fresh mushrooms, increased the amount of l‐octen‐3‐01 immediately after harvest.
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Quality in stored and processed vegetables and fruit
Jan Van Bragt · Scientia Horticulturae · 1982 · 83 citations