Changes in cell wall metabolism and flavor qualities of mushrooms (Agaricus bernardii) under EMAP treatments during storage

Abstract

To clarify the dynamic changes of cell wall metabolism and flavor components in Agaricus bernardii packed with the packaging materials during storage. The polyethylene (PE), poly (butylene adipate-co-terephthalate)/ poly (l-lactic acid) (ECFPLA) and PBAT/PLLA/ hydrophobic silica (ECFPLASiO2) with a different gas/water vapor permeability were used as equilibrium modified atmosphere packaging (EMAP) materials, and an appropriate gas concentration [O2 (0.01−0.03 %), CO2 (4.58–6.62 %)] was created inside the ECFPLASiO2 packaging, which led to Agaricus bernardii with higher level of cell wall components and lower level of cell wall degrading enzymes during the storage period. For the first time application of HS-SPME–GC–MS on an extract from fresh Agaricus bernardii. The results showed that volatile compounds of fresh Agaricus bernardii mainly consists of alcohols, ketones and aldehydes, with 3-octanol, 3-octanone, 1-octene-3-alcohol and phenylcarbinol being most abundant compounds. During the storage time, the varieties and content of volatile compounds were changed in all treatments. Alcohols, aldehydes, hydrocarbons and esters contents increased during the storage while ketones declined. Among all treatment groups, ECFPLASiO2 group showed higher most abundant compounds and organic acid content. The results suggest that ECFPLASiO2 film could be used to reduce the changes in cell walls and flavor components after harvest and extend the shelf life of Agaricus bernardii.