Malekzadeh Parviz, Kamrani Asghar, Abbasi Zeinab, Sadeghi Mehdi
Department of Biology, Faculty of Sciences, University of Qom, Qom, Iran.
Department of Biology, Faculty of Sciences, Shahed University, Tehran, Iran.
Sci Rep. 2025 Jul 1;15(1):20796. doi: 10.1038/s41598-025-08299-2.
This research examined the impact of exogenous Glycine Betaine (GB) at various concentrations (0, 5, 10, and 15 mM) on cap browning and the overall quality of button mushrooms during a 15-day storage period at 4 °C. The study found that a concentration of 10 mM GB resulted in the least amount of cap browning. Additionally, mushrooms treated with 10 mM GABA showed lower levels of weight loss, electrolyte leakage, and malondialdehyde (MDA) content, while maintaining higher firmness. The use of 10 mM GB also led to an increase in the accumulation of total phenolic compounds, which was associated with higher expression and activity of phenylalanine ammonia-lyase (PAL) and lower expression and activity of polyphenol oxidase (PPO). Furthermore, GB treatment effectively reduced HO content and increased proline and ascorbic acid (AsA) content. The application of exogenous GB resulted in an increase in the endogenous GB content and BADH activity. In conclusion, GB treatment can be utilized to slow down cap browning and preserve the nutritional quality and sensory of button mushrooms during chilling storage.
本研究考察了在4℃下15天储存期内，不同浓度（0、5、10和15 mM）的外源甘氨酸甜菜碱（GB）对双孢蘑菇菌盖褐变和整体品质的影响。研究发现，10 mM的GB浓度导致菌盖褐变最少。此外，用10 mM GABA处理的蘑菇失重、电解质渗漏和丙二醛（MDA）含量较低，同时保持较高的硬度。使用10 mM GB还导致总酚类化合物积累增加，这与苯丙氨酸解氨酶（PAL）的较高表达和活性以及多酚氧化酶（PPO）的较低表达和活性有关。此外，GB处理有效降低了HO含量，增加了脯氨酸和抗坏血酸（AsA）含量。外源GB的应用导致内源性GB含量和BADH活性增加。总之，GB处理可用于减缓冷藏期间双孢蘑菇菌盖褐变，并保持其营养品质和感官特性。
