Changes in reactive oxygen species production and antioxidant enzyme activity of Agaricus bisporus harvested at different stages of maturity

Background The edible mushroom Agaricus bisporus is more prone to senescence than most other vegetables. However, the senescence of A. bisporus before harvesting is often ignored. In this study the changes in reactive oxygen species (ROS) production and antioxidant enzyme activity of A. bisporus har...

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Veröffentlicht in:	Journal of the science of food and agriculture 2013-07, Vol.93 (9), p.2201-2206
Hauptverfasser:	Liu, Jun, Wu, Yu-chun, Kan, Juan, Wang, Yan, Jin, Chang-hai
Format:	Artikel
Sprache:	eng
Schlagworte:	Agaricus - chemistry Agaricus - growth & development Agaricus - metabolism Agaricus bisporus antioxidant enzyme Antioxidants Carbon Dioxide Catalase - metabolism Catechol Oxidase - metabolism Chemical Phenomena China Color Enzymes Food Quality Food science Fruiting Bodies, Fungal - chemistry Fruiting Bodies, Fungal - growth & development Fruiting Bodies, Fungal - metabolism Fungal Proteins - metabolism Harvest harvest stage Hydrogen Peroxide - metabolism Lipid Peroxidation Malondialdehyde - metabolism Mushrooms Oxidoreductases - metabolism Peroxidases - metabolism reactive oxygen species Reactive Oxygen Species - metabolism Respiration senescence Superoxide Dismutase - metabolism Superoxides - metabolism
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