Effects of nitric oxide treatment on flavour compounds and antioxidant enzyme activities of button mushroom (Agaricus bisporus) during storage

Button mushroom (Agaricus bisporus) is sold well for its unique flavour and nutritional benefits. However, the mushroom flavour deteriorates quickly during storage because of its delicate structure and high moisture. In this study, the effects of nitric oxide (NO) application on flavour compounds and antioxidant enzyme activities of stored button mushrooms were investigated. The button mushrooms were immersed in the NO donor sodium nitroprusside (15 μmol/L) for 3 min and then stored under the condition of 4 °C, 90% relative humidity for 12 days. Results showed that the treated mushrooms have reduced weight loss rate, uniform white colour, and higher firmness during storage. Compared to the control, the ketones, alcohols, esters, and aldehydes in the NO-treated button mushroom increased sharply at 3 days of storage and then showed a continuing decline trend, except ester compounds which reached the peak value at 6 days of storage. In addition, NO treatment increased the total phenolics and catalase activity and inhibited the polyphenol oxidase activity in the stored button mushroom. These results indicated that NO treatment is an alternative storage technology to enhance antioxidant capacity and maintain flavour and consumer acceptance of stored button mushroom.