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The Influence of Hot Water and Calcium Chloride on the Changes in Cell Wall Composition and the Activities of Cell Wall Hydrolases during Storage in Agaricus bisporus
Author(s) -
Karakurt Y.,
Toka D.
Publication year - 2016
Publication title -
journal of food biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 47
eISSN - 1745-4514
pISSN - 0145-8884
DOI - 10.1111/jfbc.12219
Subject(s) - agaricus bisporus , shelf life , polysaccharide , cell wall , chemistry , calcium , food science , mushroom , biochemistry , organic chemistry
Mushrooms show significant losses in firmness due mainly to the changes in cell walls after harvest. This study was performed to determine the effects of CaC l 2 and hot water dips on the changes in firmness, cell wall composition and hydrolase activities of mushrooms during storage. Mushrooms were treated with various concentrations of CaC l 2 and hot water at various degrees and stored for 12 days at 10C. The results showed that the firmness of mushrooms decreased significantly and their cell walls have undergone significant changes during 12 days storage period after harvest. Polysaccharide content decreased significantly during storage. This decrease was mainly due to the decrease in the strong alkaline‐soluble polysaccharides. Xyloglucanase and beta glucanase activities increased significantly during storage, possibly contributing significantly to the polysaccharide losses. CaC l 2 and hot water treatments significantly reduced the changes in cell wall components and cell wall hydrolase activities. The results suggest that CaC l 2 and hot water treatments could be used to reduce the changes in firmness and cell walls after harvest and extend the shelf life of mushroom. Practical Applications Mushrooms show rapid deterioration after harvest due mainly to changes in cell walls and have a very short shelf life. This significantly reduces their marketing period. The results demonstrate that both hot water and CaC l 2 significantly delay cell wall degradation and prolong the shelf life of mushrooms. The results of the study have the potential to be used to decide on what treatments should be used to extend the shelf life and marketing period of mushrooms.