Variations of nutrient composition and enzymes in Agaricus bisporus during the browning process
In order to investigate the physiological and biochemical changes of the browning process of Agariculus bisporus after harvesting and storage at room temperature,the weight loss rate,browning degree,soluble sugar,protein,malondialdehyde,and proline contents,as well as the activity of polyphenol oxidase,peroxidase,tyrosinase and laccase of Agariculus bisporus were measured.The results showed that the browning degree and weight loss rate of Agaricum bispora increased with the extension of time,the contents of malondialdehyde,soluble sugar and proline increased first and then decreased,the protein content continued to decrease.The activities of polyphenol oxidase and peroxidase increased first,reached the highest value,and then decreased to the initial level.The activity of tyrosinase decreased and remained low at last.Laccase activity fluctuated little and remained at a low level.In the browning process of Agariculus bisporus,with the continuous loss of water,osmotic regulatory substances fluctuate to cope with the browning reaction,and related enzyme activities change,polyphenol oxidase and peroxidase cooperate to promote the browning process.
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