Changes in quality, ultrastructure, reactive oxygen species and cell wall metabolisms of postharvest Coprinus comatus stored at different temperatures

Abstract

Storage in refrigerated conditions is the simplest method to maintain the quality of mushrooms. However, unreasonable low temperatures may limit the effect and even induce postharvest chilling injury. To maximally maintain its quality, Coprinus comatus fruiting body was stored at near freezing temperature (NFT), 4 °C and 8 °C, respectively, and the changes of physicochemical properties, reactive oxygen species and cell wall metabolisms were investigated and compared. Results showed that NFT storage slowed the rate of declines in firmness, ascorbic acid and glutathione, as well as increases in browning degree, electrolyte leakage, reducing sugar and malondialdehyde, thereby improving the overall quality of C. comatus. Biochemical analysis demonstrated that NFT storage suppressed the production of reactive oxygen species, and retarded the onset of peak activities of antioxidant enzymes and cell wall degrading enzymes, therefore, maintaining higher levels of cell wall components and cell structure integrity. These results indicated NFT storage could effectively slow the senescence process and be a promising strategy to prolong the storage period of C. comatus mushroom.