Abstract
Decreased postharvest quality is one of the main reasons for the short shelf life of the white button mushroom. The effects of L-arginine on color, weight loss, firmness, electrolyte leakage rate, malondialdehyde (MDA) content, PPO activity, PAL activity, SOD activity, POD activity, total phenolic levels, flavonoid amounts, total sugar, and soluble protein amounts in white button mushrooms were assessed during storage at 4 °C for 8 days. The results showed that treatment with 10 mM L-arginine maintained tissue firmness, reduced electrolyte leakage, and delayed browning compared with the control treatment. In addition, 10 mM L-arginine treatment inhibited PPO and PAL activities, while inducing SOD and POD activities. Furthermore, L-arginine treatment increased the accumulation of phenolic substances and flavonoids, while total sugar and soluble protein contents were maintained at high levels throughout the storage period. These findings suggested that 10 mM L-arginine treatment may maintain the quality of the button mushrooms and extend their shelf life.
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