Inhibition of postharvest browning of white Hypsizygus marmoreus by LVEF-Vac: Evidence from phenolic metabolism and enzyme expression

Abstract

A study was conducted to examine the effects of postharvest anti-browning of white Hypsizygus marmoreus and the enzymes related to it, utilizing the Low Voltage Electrostatic Field-Vacuum (LVEF-Vac, 150 V, 100 Hz, 26–36 kPa) treatment technology. The findings indicated that the application of LVEF-Vac treatment significantly extended the storage time of white Hypsizygus marmoreus to 14 d as compared to the control groups. Additionally, it successfully prevented the rise in color difference and browning degree, reduce them by 21.23 % and 36.62 %, respectively, while also inhibiting water loss and migration. Furthermore, it can impede the increase in total amino acid, tyrosine, and lysine content while maintaining a high proline and total phenols content of white Hypsizygus marmoreus during storage. At 9 d of storage, LVEF-vac treated laccase activity was reduced by 32.56 %, tyrosinase activity was reduced by 40.35 %, and gene expression of laccase and tyrosinase was reduced by 93.67 % and 48.77 %, respectively. Therefore, the discoloration of white Hypsizygus marmoreus during storage is slowed down, which improves its quality over time.