Inhibition of browning and catecholase activity of Pholiota microspora under low temperature conditions

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  • MINATO Ken-ichiro
    Department of Applied Biological Chemistry, Meijo University
  • ISOSHIMA Rie
    Department of Applied Biological Chemistry, Meijo University
  • ABE Chizuru
    School of Food, Agricultural, and Environmental Sciences, Miyagi University
  • OHARA Akihiro
    Department of Applied Biological Chemistry, Meijo University:Graduate School of Agriculture, Meijo University

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  • 食用きのこ"ナメコ"の低温下貯蔵中における褐変およびカテコラーゼ活性の抑制

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Abstract

The mushroom Pholiota microspora exhibited browning and decreased fresh weight by the second day of storage at room temperature (25℃). It was suggested that polyphenol oxidase (PPO), which is an index of browning in many edible mushrooms, played a role in the decline in P. microspora quality during storage. In this study, oxidase activity was assessed using L-tyrosine, L-DOPA, and catechol as substrates. It was shown that PPO activity for catechol as a diphenol increased rapidly in P. microspora during storage at 25℃. In contrast, the fruiting body stored at low temperature (5℃) maintained its freshness for more than one week. Also, the PPO showed minimal activity against substrates during storage at 5℃. These results suggested that a diphenol oxidase such as catecholase was increased predominantly in the mushrooms, negatively impacting product quality during storage. Further, low temperature storage effectively inhibited catecholase activity associated with the browning of edible mushrooms.

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