Preservation mechanism and flavor variation of postharvest button mushroom (Agaricus Bisporus) coated compounds of protocatechuic acid-CaCl2-NaCl-pullulan

To clarify preservation mechanism and flavor variation of postharvest button mushroom (Agaricus Bisporus) coated compounds of protocatechuic acid-CaCl2-NaCl-pullulan, the protocatechuic acid (118 mg/L)-CaCl2 (0.83%)-NaCl (0.55%)-pullulan (0.30%) composite preservative (CP) at the spray rate of 13:1 was used to coating on button mushroom and storage at 4 ± 1 °C. Compared to the negative control (NC) group, the respiration rate, browning degree, malondialdehyde (MDA) content, polyphenol oxidase (PPO), and total phenolic content of CP treatment decreased 26%, 27%, 25%, 26% and 37% respectively after 12days. On the contrary, the peroxidase (POD), catalase (CAT), phenylalanine ammonia-lyase (PAL) and total superoxide dismutase (T-SOD) of CP treatment increased 57%, 40%, 39% and 30% respectively. Further, button mushroom coated with CP maintained a higher content of soluble protein and nucleic acid, but lower content of free amino acid (FAA) than NC group. Characteristic flavor substance of button mushroom coated by CP, 3-octanone was higher than that in the NC group, but lower alkanes. Moreover, there was no significant difference in 3-octanone between the CP and fresh button mushroom. Hence, the CP treatment had improved postharvest button mushroom texture and flavors, and storage at 4 ± 1 °C, its shelf life is prolonged to 12 days after coated compounds of protocatechuic acid (118 mg/L)-CaCl2 (0.83%)-NaCl (0.55%)-pullulan (0.30%). [Display omitted] •CP was a potential natural composite preservative on button mushroom.•CP was composed of protocatechuic acid-CaCl2-NaCl-pullulan.•CP could enhance the disease resistance related enzymes of button mushroom.•CP combined with cold storage prevented quality deterioration of button mushroom.•CP combined with cold storage maintained the unique flavor of button mushroom.